Michel Sua Bread Pain d'Aix

Category: Sourdough bread
Kitchen: french
Michel Sua Bread Pain d'Aix

Ingredients

Wheat leaven:
wheat flour 1 s. 120 g
durum wheat flour 120 g
water 168 g
mother leaven 24 g
Dough:
leaven all
wheat flour 1c 720 g
durum wheat flour 120 g
Rye flour 120 g
bean flour 12 g
salt 24 g
water 588 g
pressed yeast 8 g

Cooking method

  • Leave the starter culture for 12 hours at 26-28 ° C
  • This amount of dough can be used to bake three loaves of approximately 600 g each.
  • I bake one small bread from 420 g flour.
  • Ingredients for 1 loaf of approximately 600g:
  • Leaven
  • 40 g flour 1c.
  • 40 g durum wheat flour
  • 56 g water
  • 8g starter
  • Dough
  • all leaven
  • 42 g rye flour
  • 294 g wheat flour (of which 44 g durum wheat flour)
  • 3 g pressed yeast
  • 205 g water (+ 20 to 40 g water)
  • 4-5 g bean flour
  • 8-9 g salt
  • Preparation.
  • Kneading -4 minutes at first speed, 5 minutes at second.
  • Fermentation -80 minutes. Fold the dough once after 30 minutes.
  • Molding.
  • Squeeze out bubbles
  • Roll the dough into a round ball
  • Rest -20 minutes
  • Form - snuffbox. Roll out half of the ball and throw over the body.
  • Grease the edge with vegetable oil. For Ex bread, cut the dough in the middle and turn the edges 90 ° apart. You should get a butterfly shape.
  • Michel Sua Bread Pain d'Aix
  • Michel Sua Bread Pain d'Aix
  • Proofing -45 minutes at 26 ° C.
  • Bakery products in an oven preheated to 250 ° C, steam for the first 15 minutes, then reduce the temperature to 200 ° C and bake for another 50 minutes. The baking time is indicated for large bread, if the oven is small, reduce and watch when ready.
  • 10 minutes before the end, sprinkle the bread with water and keep the oven open.
  • On the cut:
  • Michel Sua Bread Pain d'Aix
  • A crust of bread:
  • Michel Sua Bread Pain d'Aix

The dish is designed for

For three loaves, weighing approximately 600 g

Cooking program:

Baking in the oven

Note

I really love baking French bread. Always with a crispy crust, fluffy pulp, I like it not only for its taste, but also for its original forms. And what is interesting, with almost the same composition of ingredients, the taste of bread changes depending on the shape.
This bread literally conquered my family with a large amount of crust, lush aromatic crumb, and I was interested in the first place, because this is a recipe from Michel Sua himself (director of the Bread Institute in San Francisco), and secondly, despite its simplicity, it turned out differently each time ...
I wish everyone a successful and tasty bread!

Tata
Vasilisa, wonderful bread! For a long time there was no beautiful bread on the forum.
Quote: barbariscka
Platter for three loaves weighing approximately 600 g
Is it 3 like in the final photo?
And further. To keep the crust crispy for a long time, how do you store it?
In the presence of rye flour, did it turn out so white? I have only wheat grade 1, even grayer
ega0404
is it possible to bake this bread without sourdough or do you have this author's recipe with yeast
Rada-dms
Thank you ! Unusually attractive bread! I wanted to bake! Bean flour is a must-have, do you always put in? Or go get the mill?
And you did not recount with your flour tab? Maybe put it in brackets?
barbariscka
Quote: Tata

Vasilisa, wonderful bread! For a long time there was no beautiful bread on the forum. Is it 3 like in the final photo?
And further. To keep the crust crispy for a long time, how do you store it?
In the presence of rye flour, did it turn out so white? I have only wheat grade 1, even grayer
Thank you. This is one of three approximately, I counted for myself at 420 g of flour.Unfortunately, it is impossible to keep the crispy crust for the next day, except to put it in the oven for a few minutes. But it's still delicious.
I have many recipes with the addition of rye flour (you can see it in the profile), they all turn out to be mostly white, sometimes a little grayer, sometimes yellowish, depending on the flour. In this bread she used peeled flour Sokolnicheskaya, wheat flour "Stary Melnik" and "Predportovaya".

Quote: ega0404

is it possible to bake this bread without sourdough or do you have this author's recipe with yeast
Probably you can, but it will be a different recipe. Alas, I haven't seen it with yeast ... You can rather bake it with old dough.

Rada-dms, Such a small amount of bean flour can even be ground in a coffee grinder. Probably you can do without it, but why change a good recipe? Bean flour is used as an improver, it also plays a role. Added a layout for small bread ...
Fenya
barbariscka, the bread is attractive! I sit, I envy, I have not yet mastered such a science, I baked a ciabatta without kneading (it would seem, lightness) and how the sole turned out to be tough. And here is not bread, but a dream! Yes! And I also dream of a bread maker ... But I look Vasilis, you baked your bread in the oven. And I noticed that many have HP and bake in the oven. Why not in HP, girls? Maybe I don't need her?
barbariscka
Thank you, Tanya, everything will come with practice ... Ciabattu baked, so everything else will work out, this is not the easiest bread. You can also bake yeast bread or on old dough. And baking in a bread machine or in the oven is a matter of taste and time. It is difficult to advise something here.
You just need to bake ...
Inusya
I'm cultured! Vasilisa, and if, after kneading another white bread, I want to use the "old dough" instead of sourdough, and I put off a piece, then I should take it by weight the whole recipe sourdoughs per loaf (40 + 40 + 56 + 8g) or just starter weight (8g)? I think that all, but correct if that ...
And if I understand correctly, then the old dough must also be kept warm for 12 hours and then according to the recipe? Will it work? I really want to try.
barbariscka
Inna, if you take a piece from the fermented dough, then of course the weight of the entire sourdough of the recipe, and if this piece of dough has been in the refrigerator for several days, then you will need to put a kind of thick dough out of it, let it ripen and then use it, trying to keep the same percentage the ratio of flour and water. And be sure to play it safe with yeast.
I think. what should happen
ang-kay
Quote: Tata

For a long time there was no beautiful bread on the forum.
Vasilisa always has beautiful bread, but now you can offend her too. A few days ago, she also exhibited beautiful horns.
ang-kay
Vasilisa, Great! : girl_claping: Can I add chickpea flour too?
MariS
As always, you can't take your eyes off the bread, Vasilisa!
Masterfully executed - hat off! For me, sourdough bread is something unattainable - I am a lazy ...
barbariscka
ang-kay, Angela, I'm not touchy, at the forum they really began to exhibit little bread, perhaps because summer and people have other worries, or maybe the new ones are shy, and the old bakers already know everything ...
Chickpea flour is probably possible, it is also legumes, as well as soy flour. They are often added to bread. But why do we always strive to change something in the recipe? There is not a shortage of beans, there is nothing for flour there ... And there are not so many recipes from eminent people, and when you meet them, you want to repeat, if not entirely accurate, but close to the original.
In other cases, I also like to experiment ...

MariS, Thank you Marina! Do not be shy, what a lazy person you are, you have such wonderful recipes ... A sourdough oven is really like starting a tamagotchi, if you like, you don't want to, but you have to feed, groom and cherish ... and for this, well, a sooooo great desire should appear ...
Rada-dms
barbariscka, Thank you!
barbariscka
Rada-dms, Bake to your health!
Inusya
Vasilisa, thank you, I will definitely take it into account, and the next bread will be a test of the pen! I also hope that it will work out.
barbariscka
Good luck Inna! Share how it goes ...
Tata
Quote: ang-kay
Vasilisa always has beautiful bread, but now you can offend her too. A few days ago, she also exhibited beautiful horns.
ang-kay, why did you decide that I wanted to offend, and Vasilisa should be offended. What to be offended at? Was my words spoken with reproach to her? And the fact that very few bread recipes are now on display is obvious. Compare with the fall, winter. What influenced? Perhaps summer, vacations, events in Ukraine.
So your words are at least incomprehensible
barbariscka
Tata, I completely agree with you and have already written about this above. If the forum was already allowed to duplicate recipes, contrary to all the rules that were before, what else to talk about ...
And you shouldn't be offended at Angela, she said it with the best of intentions ...
Ksyushk @ -Plushk @
Vasilisa, the bread is incomparable, and beautiful, and that delicious - I have no doubt!
I have a question about beans - which one is better to take (from experience) and grind without peeling?
barbariscka
Thank you! I took a white one, rather large, it is not necessary to peel it, it is already smooth. I was afraid to put the dark one so as not to spoil the color of the crumb.
Ksyushk @ -Plushk @
Thank you ! I got it, chief!
I'll put aside the recipe for the fall. That week I drained the leaven before the holiday. And I will not put off the old dough anymore, this weekend I will bake with it for the last time. Therefore, only in the fall we will try such an amazing bread.

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