Lionel Poliana's Parisian Whole Grain Bread

[Preliminary stage: 3 days.]

Lionel Poliana's Parisian Whole Grain Bread

Category: Sourdough bread

Ingredients
Leaven
Wheat flour
Rye flour
Salt
Water

Cooking method

• Basis of the recipe and video here
• 🔗
• It is one of the most famous breads in the world, loved by Robert De Niro, Steven Spielberg and tens of thousands of other lovers. They order it in Paris for $ 48 a loaf.
• The recipe is based on a sour starter dough made from whole grain flour and pineapple juice. But, since the recipe contains rye flour, and very little starter is needed, I decided that the recipe would not be very distorted if I made a dough starter from kefir sourdough from Admin.
• So, the stages of making the Parisian bread Poliana.
• Preliminary stage: 3 days.
• Every evening we feed the kefir sourdough with a mixture of rye flour and kefir.
• On the third evening, the leaven is ready to use.
• The main stage
• First day evening
• 80 g of kefir sourdough
• 40 g peeled rye flour
• Mix to make 120 g of sticky starter dough
• 200 ml lukewarm water
• Dissolve the dough starter in water.
• 236 g of whole grain flour (Belovodye took coarse wheat wallpaper)
• Mix with water until a homogeneous semi-liquid mass.
• Cover with foil, leave at room temperature for 12 hours.
• Morning 2 days
• Add:
• 274 g lukewarm water
• 85 g peeled rye flour
• 250 g wheat bakery flour
• 170 g spelled (if not, replace it with bakery plus 2-3 tsp panifarin)
• 13 g of salt (incomplete measured tbsp. L.)
• Knead the dough in a bread maker or by hand (10 minutes).
• Put on the table, knead with your hands, dusting with flour.
• The dough should be slightly sticky, but not stick to your hands.
• Place in a tall round bowl, cover with plastic wrap.
• Refrigerate on least cold shelf for 24 hours
• Morning 3 days
• Put the dough on the table, form a loaf with your hands - round or oblong, in the shape in which you will bake. We recommend using a ceramic dish with a lid. Sprinkle another dish in which the loaf will fit before baking (the same shape as the one in which you will bake) with rye flour. I also sprinkled it with wheat bran, I saw it in another video from the same site. You need to sprinkle the whole form well, and the loaf on top.
• Cover with a towel. Leave to rise at room temperature for 5 hours.
• I have an oblong shape for a brick bread, so for proofing I used a wicker bread basket covered with gauze, sprinkled with flour and bran.
• After 4 and a half hours, put the dish, lightly oiled with vegetable oil and covered with a lid, on the wire rack in the lower part of the oven, heat to 250 degrees. The site advises to warm it up well, about 45 minutes, I warmed up for 30 minutes.
• Carefully overturn the loaf into a mold, make cuts around the perimeter with a sharp knife. I made 1 longitudinal incision.
• Cover and bake at 250 degrees. 15 minutes.
• After 15 minutes, remove the lid, reduce heat to 230 degrees and bake for another 30 minutes.
• The readiness of the bread is checked with a meat thermometer, inside should be 93 - 96 degrees. If less - the dough is not baked.
• My stove bakes rather slowly, so I added 5 minutes to each of the 2 stages and baked for another 10 minutes at the end. But I do not advise you to bake right away if the cooking time in your oven usually coincides with the proposed one.
• Take out the bread pan, let stand for 5-10 minutes, then transfer to the wire rack. Cut only after cooling completely.
• I can say that all the fuss with this bread pays off with its wonderful appearance, taste and aroma.To date, this is the most delicious bread that I have baked since purchasing a bread machine and starting my hobby for baking, since January last year ...
• Try it - you won't regret it

a couple more photos, cutaway

Alexandra is a great piece of bread. I will definitely try. The question is, why didn't they add pineapple juice instead of water if it is present in the main recipe. And another question is where you can buy a thermometer for meat, not when I have not seen one.

[Alexandra]

Alexandra, for patience and desire to bake, and what a handsome

The question is, why didn't they add pineapple juice instead of water, if it is present in the main recipe. And another question is where you can buy a thermometer for meat, not when I have not met one.

Sour starter dough must be grown as painstakingly as kefir sourdough. There is a recipe on the site, but basically their business is to send out such a strater, dry or fresh.
It was not in my plans to grow myself a starter starter, and I reasoned that my kefir starter, already quite strong, could replace this starter.
In no case should you add pineapple juice to the main recipe, its function was performed by kefir from kefir sourdough. It's like taking hop sourdough instead of grape, and pouring wine into the dough instead of water
I think that you should not bother with this starter if you have your own ready-made sourdough, or any sour dough. True, there are 2 conditions: the sour dough should be made with natural sourdough without ready-made yeast, and a piece of it should be set aside before you add salt to the dough. I also read about this on the breadtopia website.

So I do not plan to grow pineapple sourdough, I will continue to experiment with sour dough (there are many more excellent recipes) based on my own kefir dough.
You can try it if you like. If you need to translate a recipe for making a sour starter based on pineapple sourdough - write, I will translate and post.

I bought a meat thermometer (in Moscow) in Evrodom, the section on the ground floor is called "Eurodom", and there is also a wicker basket lined with white cloth, which I used to prove the dough. And the forms are in the next store, on the same floor, to the left of the entrance to the Crossroads (I forgot the name), and they are also in Multi.

[Alexandra]

Alexandra, for patience and a desire to bake, and what a handsome

Admin,

Once again, thank you for the magic kefir sourdough!

About Parisian bread - I think the long wait and anticipation only makes it tastier

Cool recipe!
(but so painstaking ...)

A little subtlety for those who still want to do it with pineapple juice.
Whatever they write on the site, the French use FRESH pineapple juice. Only it contains living enzymes that break down proteins (and, to a lesser extent, polysaccharide molecules) of flour.
Juice from bags and packs is not an option.

[Uncle Sam,]

Uncle Sam,

That's what I thought - and decided not to bother. Our native kefir is no worse than a foreign pineapple

So 100% whole grain of King Arthur had to be baked with fresh orange juice. But this is not exotic, I found an orange
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3229.0
And now I'm making a lean version of this bread, without milk and in almond oil instead of butter ... I'm waiting for the result ...

By the way, there is nothing particularly painstaking in Parisian. If ready-made sourdough lives in the refrigerator.
There, only once the bread maker kneaded for me for 10 minutes, everything else - each time with the dough no more than a couple of minutes of fuss

Alexandra, how many of all the components of the recipe did it take?

[Uncle Sam,]

Alexandra, how many of all the components of the recipe did it take?

Uncle Sam,

Yes, that's how much it took, how many posted in the recipe. I weighed everything exactly to a gram.Everything as it was written on the site. Even a dough starter - it was said 120 g, and did exactly that much. It is also shown in the video what its consistency is, I figured it was like 80 g of sourdough (like dough for pancakes) and 40 g of flour. And I was not mistaken!

The only thing, when manually mixing the dough, I sprinkled it with flour enough so that it would not stick to the hands, but it was like in the video. Well, two tablespoons maxisum. The flour was ordinary bread flour.

All the same, feed the leaven for 3 days. I put her earlier on 2 bread (4 glasses) plus a glass to live. Well, a drop of this bread went.
If the oven is only on weekends, (similar to how they used to do in the villages):

-on Wednesday evening we start feeding the starter culture
- on Friday night we knead all kinds of bread
- on Saturday morning baked in a yeast-free rye bread machine
- on Saturday night in the oven "18-hour not requiring kneading" (I'm just going to try to bake one)
- Shaped into a Parisian loaf on Sunday morning
- it is baked on Sunday night

Alexandra, I have an unexpected question.
What kind of bread does it look like? To taste, smell, consistency?

And suddenly I remembered (for Admin) an old anecdote
- You know?! It turns out that Chaliapin has neither a voice nor a hearing!
- Have you been to his concert?
- Me not. There was a neighbor. He sang a couple of his arias for me. Complete garbage!

"And suddenly I remembered (for Admin) an old anecdote
- You know?! It turns out that Chaliapin has neither a voice nor a hearing!
- Have you been to his concert?
- Me not. There was a neighbor. He sang a couple of his arias for me. Complete garbage! "

I just turned on the computer. - and there a personal present was born right before our eyes

[Uncle Sam,]

Alexandra, I have an unexpected question.
What kind of bread does it look like? To taste, smell, consistency?

Uncle Sam,

I find it difficult to compare with any specific bread. In my opinion, this is how rustic homemade bread should be.
The closest smell to ciabatta (I posted the recipe here) is made from a mixture of white and whole grain flour. But there was no rye flour, it gives some additional flavor. In general, the smell is quite strong, I would describe it as "clean, bready". That is, no extraneous fragrances that would clog the smell of bread.
At first, it was quite hard crispy, the crumb was moist enough, but not too much. They wrote on the site that on the third day the most complete aroma and taste. It's just today. It lies with me (or rather a small remainder) wrapped in a linen towel, in the same vessel where it was baked - these were the recommendations on the packaging of this form. Now, before answering, I opened it. We must somehow describe the Aroma of the strongest. The taste is something between round Izmailovo and ciabatta. No, he still has his own taste. Not sour, not sweetish, only moderately, very balanced.

I don't know if I was able to answer ... it's better to try

They wrote on the site that on the third day the most complete aroma and taste. It's just today.

it means that I did not have a deception of taste and olfactory receptors. Sourdough bread (according to your other recipe) is already three days old, but it seemed to me that it only tasted better from this

[Zest,]

Zest,
Exactly, exactly.
I'll tell you more.
I have a couple of slices of rye-wheat bread with leaven without yeast (which you are talking about) at work in a baking dish, baked on PAST SUNDAY (that is, 10 days ago) ... it smells delicious, does not mold and does not get too stale

Alexandra! I have baked this bread twice already. Thank you for the link to the site. I really liked it. I carefully looked at the photo of your bread, but I did not understand what kind of wellness it had. My bread comes out thick. (To be fair, it should be noted that both times the moment of doubling the leaven was missed)
But I am now more concerned about another question. Every time I use 80 grams MKZ. And what about the rest - throw it away? Or somehow you can spare it and use it?

Alexandra! Hello! I know you are studying now.Please answer one more question when there is time. In the description of the preparation of this bread, 12 hours are suitable. I put it on yesterday at 19.00. And already at 24.00 it reached its maximum. By at least 7 a.m., she had fallen noticeably compared to the night. So when should it be used: after the specified time or during the period of its maximum rise? What's the best for lifting bread?

better when it falls

let Robert de Niro and Steven Spielberg die of envy We do not order this bread in Paris for $ 48 per loaf, we have our own

Next time, I will make the dough more moist so that the crumb does not clog too much. And I want to order spelled to get very close to the true recipe.

[Zest]

Oh what a delight

Zest, even prettier than Eric himself, from whom the recipe was withdrawn

Hope the taste is the same as the view

[Alexandra]

Alexandra

now I perfectly understand all your difficulties with describing the taste of this bread. It is not delicious in terms of the taste of a bun or cake ... it is just REAL.
Thank you for pointing out such a wonderful recipe.
and how proud my husband was when he heard that a line of great people was lining up for this bread right up to the city of Paris

but about "more beautiful than Eric himself" ... You really embarrassed me

[Zest,]

Zest, what bread ... mmm ... handsome.
Did you make it with French sourdough? I try on this too.

[Joy]

Joy

Be sure to do it, you won't regret It is elementary simple in execution, this is just a long description of the recipe every day sounds frightening.
Did, of course, on a Frenchwoman, where can I do without her? I fed about 1 tbsp. spoons of her sourdough with whole grain flour, let it ripen, so she used it as a starter.

kava, Joy thanks girls))

why, why doesn't anyone bake this amazing bread? He is now not translated in our house. It can be stored for almost a week, every day it matures more and becomes tastier and more delicious. The peak of taste occurs on the third day. Ehhh, it's a pity that such a miracle is passing by you ... or are you by it?

We'll have to promote again to get through

Now I bake it directly on a French woman without transferring it to a whole grain sourdough, replacing 60 g of white flour with 60 g of whole grain flour for the dough.
Yes, and I'm already baking spelled, everything is grown-up I did not find any special differences in appearance, but of course it adds a stupefying aroma and notes of taste

Here's a Parisian turned out today. The crumb comes out evenly finely porous and slightly moist, the crust is crispy, and the smell is such that it is difficult to stop and not eat only bread all the time

[Zest,]

Zest, your bread is amazing again

There will be a respite in study - I will definitely shake things up and do it ... however, for this the leaven will need to be revived

[Alexandra]

Alexandra

stir up your leaven, stir up, and you will bake bread, and at the same time we will find out how the leaven behaves after drying.
We will wait for your story, what will come of it))

Alexandra, what does the recipe with sourdough and pineapple juice look like? Can you translate the original version of the starter test like in the city of Paris? And yet, can you buy spelled somewhere in Moscow? Thank you!

In fact, everything has long been translated, tested and posted in the topic under the name "Whole Grain Sourdough"
We take this very leaven
Spelled can be found in Platypus (VIP flour), ABC of taste, gourmet globe and in online stores

[Zest]

So I was tempted by this bread.
Spelled is dealt with in Moscow, and now there is a boom in Ukraine to deal with spelled.
Zest, where can you get such happiness with us ?.
I only saw a spelled mixture in the Bakery House, but there are crushed spelled grains, it must be soaked beforehand.
And where can you get clean spelled: at Privoz?

[Lyulek]

Lyulek

although there is an opinion that you can buy everything on Privoz, only I did not observe spelled there.
I use the spelled mixture from the Pekarsky House, where the composition is 93% of ground spelled, I did not find anything else.
Crushed spelled grains do not interfere at all, the dough is kept in the refrigerator for a day before baking, and then it is still decently proofed, during which time everything softens remarkably without preliminary soaking.
If you want to, you can grind everything into flour in a food processor or coffee grinder. It will be necessary to try and look for the difference.

In fact, everything has long been translated, tested and posted in the topic under the name "Whole Grain Sourdough"
We take this very leaven
Spelled can be found in Platypus (VIP flour), ABC of taste, gourmet globe and in online stores

In the very topic about Parisian bread it is incomprehensibly written about sourdough, but I did not realize it in the section "Recipes with sourdough". Now the puzzle has come together, thanks!
Special thanks for spelled
By the way, if spelled can be replaced with whole grain flour, then I buy it at the "Indian Spices" store (metro Sukharevskaya), Pankratyevsky per., D., 2. The store is located across the street from McDonald's (across Sretenka street). Moreover, on the website they only have expensive whole grain flour from India, and in the store you can buy Russian flour for 30 rubles / kg.

Generally speaking, spelled and whole grain are different things, but if there is no spelled, you can replace it with any flour, even white or whole grain. Another thing is that whole grain is present and needed in the recipe anyway.
You can also take advantage of the offer of Sergey (ustugov) and buy whole flour of his family production "Altai Health", in my blog I compared it with Belovodye, excellent flour.

So I baked this bread today!
It tastes very much like wheat-rye bread with dispersed grain. But it's 50 times easier
Made on spelled mixture. baked on a hearth without pots and cauldrons at 220C. Well, I liked it very much. Especially his soul warms his price in Paris

[Lyulek]

Lyulek, the bread turned out awesome.
I also want to do this, but unfortunately my oven wants the best. Doesn't want to bake yeast dough in it. Only bizet, but got used to the biscuit.
Or maybe you can make such a loaf in a bread maker? Or will it be wrong?

I haven't tried it in a bread machine. You can try to bake. When the heat starts, this will be the way out!

[Lyulek]

Lyulekthen I will wait for the result. And then I myself am afraid to try. I still have little experience.

[Lyulek]

Lyulek

aha-aha, I liked the bread. Otherwise I couldn't shout here

It turned out excellent bread in the photo, but I know everything about the taste myself

And I finally got to this recipe.
Starter leaven is eternal.
Peeled rye flour - "Belovodye".
Whole grain flour - "Altai Health"
Indeed, a wonderful bread!

[Paillette]

Paillette great bread came out
Another running-in flour FOR

Yes, I really like this flour. And my husband and son are more and more drawn to wheat of the highest grade. Favorable to whole grains, if only according to the recipe you need to add a lot of all kinds of seeds and grains.
But nothing! Gradually, I hope they will fall in love. My husband had never imagined how one could drink sugar-free coffee and didn't like green tea. And now it is a completely different matter!

My already ordinary sweets are not perceived. In addition to my dietary "sweet" pastries, they also fell in love with diabetic sweets with soufflé and dried apricots / prunes, marshmallows, marshmallows and Rafaello-type sweets. They stopped being interested in ordinary people.

I often don't have time to bake bread because of my studies, so they buy white bread during the week. Whole grain is only homemade

Today I baked bread, in which I added dispersed grain instead of spelled
Here's the result:


It turned out great, the smell is breathtaking.

[Lyulek]

Lyulek very nice looking

Do you have a special proofing basket, judging by the stripes?

Thank you for the recipe!
Like the whole family, without exception
And the stripes from the basket, I recently bought

Girls-needlewomen, but without sourdough on a small rate of yeast, this bread will work? I tried to make sourdoughs, but for some reason they do not come out.

I would make a quarter of the normal yeast rate - I bake it on fresh, I would take about 3 g.
I would divide the weight of the leaven in half into water and flour. The rest is the same.

Today I baked bread, in which I added dispersed grain instead of spelled

you read my thoughts. I have already made a note for myself that I should try to replace spelled with dispersed grain. But you don't need to try, the path is beaten
How much dry grain did you take?

you read my thoughts. I have already made a note for myself that I should try to replace spelled with dispersed grain. And you don't need to try, the path is beaten
How much dry grain did you take?

I figured that if you need spelled 170g, then I took 150g of dry grain and 2 tbsp. l. gluten free. Sprouted grain yield with water -300g. Reduced the amount of water by 150 g during the kneading of the dough.

I read this message.

But unfortunately it is not in the ABC (I was at Kutuzovsky). But then they even looked at the database, but did not find

There is no Platypus either ... maybe it's called something different there?