Breton bread (Pain de Breton) in the oven

[Mature dough]

Breton bread (Pain de Breton) in the oven

Category: Yeast bread

Kitchen: french

Ingredients
Mature dough
Wheat flour, premium	88g
Water	62g
Salt	1,7g
Pressed yeast	1.5g
Dough
Wheat flour, premium	375g
Buckwheat flour, from green buckwheat	100g
Rye flour, peeled	25g
Water	350g
Salt	7.5g

Cooking method

• In the province of Brittany (France), wonderful buckwheat pancakes with a variety of fillings are prepared. These are not even pancakes, in our understanding, but such thin and crunchy biscuits in which all sorts of goodies are wrapped. One of the series of the documentary "Tour de France", for example, shot by a couple of famous TV presenters, was dedicated to Brittany and its famous pancakes. But alas, as it often happens, no one said anything about Breton bread in the film.
• The recipe is based on R. Bertinier's recipe. I have changed the amount of yeast because I believe that the amount of yeast that Bertinier suggests is excessive. If you do not have green buckwheat flour (it was always called mulberry in Russia), then it can be replaced with the more common fried buckwheat flour. In this case, reduce its amount by half (not 100g but 50g) and proportionally increase the amount of wheat flour (not 375g but 425g).
• Mature dough
• 1. Rub the yeast in flour with your hands, add salt and water. Knead the dough. There is no need to develop gluten, as soon as the dough is formed, make a ball out of it, transfer it to a bowl. Cover the bowl with plastic wrap and leave it at room temperature for 6 hours, or better overnight, 12 hours.
• Main batch
• 2. Add water to the mature dough. Rub the dough in water with your hands. In another bowl, combine flour and salt, add ripe dough and water to the mixture. Knead the dough. Knead the dough until the gluten develops moderately. Dust the table with flour. Form the dough into a ball and place it in a bowl lined with flour. Cover the bowl with plastic wrap and let sit for 45 minutes at room temperature.
• 3. Place the dough on a floured table. Knock the dough into a ball. Transfer the dough back to the floured bowl. Cover the bowl with plastic wrap and let sit for another 45 minutes at room temperature.
• 4. Preheat the oven to 250C with a stone or upside-down advance.
• 5. Place the dough on the table again. Knock the dough into a ball. Line a bowl or proofing basket with a towel. Sprinkle flour well on a towel. Transfer the dough to it, seam up. Cover with another towel and let sit for 1.5 to 2 hours at room temperature until the dough doubles in size.
• 6. Carefully place the dough on a shovel sprinkled with semolina or flour. Make four square cuts or six intersecting lattice cuts on the workpiece. Spray the oven with water, place the bread on a stone or an inverted baking sheet, sprinkle with water again, and quickly close the oven.
• 7. Bake for 5 minutes, then reduce the temperature to 210C and bake for another 15-20 minutes until dark golden brown.
• 8. Cool the finished bread on the wire rack.
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• 9. Bon appétit (Bon Appetit, fraz.)!
• There is less salt in this bread than in conventional recipes. Therefore, it goes well with smoked meat, sausages and other meat and fish delicacies.

The dish is designed for

1 large rug

Time for preparing:

11 - 18 hours

Cooking program:

oven

Note

Brittany (FR. Bretagne, Bret. Breizh; Gallo Bertaèyn) - a region in northwestern France, makes up most of the historical region of the same name. Its shores are washed by the Bay of Biscay of the Atlantic Ocean and the English Channel.

Curious facts

• Bretons are very religious.Until now, the most important rite is considered the "sea procession" in honor of St. Anne in the Church of Sainte-Anne d'Ore in Morbihan - "sorry" or "forgiveness". An old saying goes: "Dead or alive, but at least once every Breton must take part in the procession of the cross of St. Anne."
• In Roscoff, thalassotherapy was born in 1899 and is now a popular area of ​​Breton healing tourism.
• Breton exists in three spellings. Its revival is carried out through teaching in private schools. During the Third Republic (1870-1940), the Breton language was considered a "linguistic heresy" and students who spoke it were punished by forcing them to wear heavy wooden clogs around their necks all day. By the way, in the Breton language there are no original names for 2 cardinal points - north and south.
• The largest Breton forest, Pempon, became the prototype for the fantastic Broceliande forest, which is set in the legends of King Arthur.
  
• Saint-Malo is a pirate port. The most famous hero of the city is a corsair of noble origin Robber Surcouf, one of the first knights of the Order of the Legion of Honor: his monument flaunts on one of the bastions, and the pirate points his finger at England.On an island near the city is the grave of the writer François-René de Chateaubriand. which can be reached only at low tide. From here the expedition of the navigator, who discovered the St. Lawrence River and initiated the colonization of Canada, Jacques Cartier, sailed.
• According to legend, the Château le Blais castle near Pornic belonged to Bluebeard.

very beautiful, but probably only our masters can handle this ...

very beautiful, but probably only our masters can handle this ...

I am sure that not only them. It is difficult to make bread using accelerated technology, you have to be smart and tricky to make the yeast loosen the crumb, and numerous additives give the bread the necessary taste and smell.

Pre-fermented bread is very, very agreeable. He is ready to forgive many mistakes! Try to make bread like this and you won't want to make it differently anymore!

[Idol]

Idol, there are no words!

Can you use ordinary buckwheat flour, not green?

Idol32, tell me, where can you buy such flour in Moscow? And is the taste very different if you bake with ordinary buckwheat?

[Idol]

Idol, there are no words!

Can you use ordinary buckwheat flour, not green?

You can, just take it not 100g but 50g. Painfully her taste is vigorous!

Idol32, tell me, where can you buy such flour in Moscow? And is the taste very different if you bake it with ordinary buckwheat?

You can buy at Diamart. They have several stores in Moscow and there is also an online store. But it is better to buy in it for a large amount, since delivery costs 300 rubles.

Thank you.

Help yourself, in the heat of the heat. We will try as it cools down.
The bread is practically cold. How delicious it is !!! You can barely feel the taste of buckwheat flour, the crumb is a little moist and very nice holes. I will definitely buy the necessary flour and make it strictly according to the recipe. Thank you.

Help yourself, in the heat of the heat. We will try as it cools down.
The bread is practically cold. How delicious it is !!! You can barely feel the taste of buckwheat flour, the crumb is a little moist and very nice holes. I will definitely buy the necessary flour and make it strictly according to the recipe. Thank you.

An excellent loaf came out! we began to cut our own in about an hour - the photo shows that the crumb is a little furry and it is actually damp. But the next day, he became as it should be!

Idol, whatever bread you taste according to your recipes. Very tasty and light, the taste is incomparable.

To your health!

Check out my rug of Breton bread.







The recipe is taken from Richard Bertine's book "Bread Business".
True, due to circumstances, it was baked with deviations from the main recipe (in particular: without yeast, with sourdough (instead of mature dough), ordinary buckwheat flour, twice as much rye flour, with the addition of spelled flour).
The crust came out dense, slightly sticky, the crust is soft.It tastes very good with honey.
I blinded him from what was.

how delicious it is !!!

I have a question ... If there is no stone, then bake on an inverted baking sheet. Why turn it over? And what if there is no shovel? Can I put it on a baking cloth and then neatly together with this on a baking sheet?

I have a question ... If there is no stone, then bake on an inverted baking sheet. Why turn it over? And what if there is no shovel? Can I put it on a baking cloth and then neatly together with this on a baking sheet?

Instead of a shovel, use an inverted baking sheet, the baking sheet is turned over so that the sides do not interfere and the bread easily slides onto the baking sheet in the oven (I see no reason to turn it over). You can use a large cutting board (made of wood or glass), sprinkle it generously with semolina and your kolobok will eat instantly. The oven heats up to the maximum temperature, so the fabric is not appropriate (my opinion). The semolina is slightly charred when baked.

Here's my bread! Thanks for the recipe, we liked it very much!



And this ... I forgot to say one more thing .. I forgot to add 25 g of peeled rye flour to the dough ... Well, it seemed like it was delicious without it, but now I'll have to bake it again, it's curious! Although I was going to ...

Instead of a shovel, use an inverted baking sheet, the baking sheet is turned over so that the sides do not interfere and the bread easily slides onto the baking sheet in the oven (I see no reason to turn it over). You can use a large cutting board (made of wood or glass), sprinkle it generously with semolina and your kolobok will eat instantly. The oven heats up to the maximum temperature, so the fabric is not appropriate (my opinion). The semolina is slightly charred when baked.

For some reason, a response notification did not come to the mail
Just read it! Thank you for responding
I baked on an inverted baking sheet ... Well, as I understood from the text))) I thought and thought "why", and then I said to myself "well, then it must be!" And ...
I did just that with a board (instead of a shovel) ... Only I don't have a big board (I need to buy it) ... So I had to do it very carefully, but everything worked out.
This is what my board was like, no handles ... and no legs))

I found green buckwheat !!
the bread is absolutely ABALD
even a finicky cat walks for a piece

Interesting taste, spicy, with a slight hint of buckwheat. Baked with ordinary buckwheat flour for lack of green.
Perforated crumb, with many medium holes, elastic.
The technology seems complicated, but it takes longer to describe than to be done. My only difficulty arose in accurately transferring the dough from the towel to the baking sheet.

In addition to sausages and smoked meats, it goes well with sauerkraut, pickles and soaked apples.

Idol thanks! The bread (like everything else with you) is delicious !!!

The first time I made bread with such a minimum of yeast, I didn't think what would happen, but the bread turned out to be excellent, very tasty, the crumb is porous, the crust is crispy!Thank you so much for the wonderful recipe!

To the health of a colleague! You don't need a lot of yeast for good bread! Now I have converted you to use the minimum amount of yeast !!!

If you convert it into dry yeast, you need 0.5 g?