Lionel Poliana's Parisian Whole Grain Bread

Only one question remained unsolved for me - no matter how I tried to make this bread, but such porosity as yours did not work out. What is it like?

And I put 1 tbsp into it. l add molasses and gluten 1 tbsp. l

And one more thing: I also reduced the amount of water in the recipe, I form a classic wheat bun

[Lyulёk]

Lyulёk, wow, what a tanned bread you've got!

Lilechka, are you kneading in HP? and did such a loaf fit into a basket of 0.75 liters. ?

And I put 1 tbsp into it. l add molasses and gluten 1 tbsp. l

And one more thing: I also reduced the amount of water in the recipe, I form a classic wheat bun

With water - it's clear ... in gluten - I don't believe ... rather, I'm inclined to flour ... or to its difference here.

Girls, I have so many questions in a personal that I solemnly promise, as soon as my clearance is formed, I will make a display of the process with pictures. I hope that Lyulek will do it too. I really hope to learn from her

[Lyulёk]

Lyulёk, wow, what a tanned bread you've got!

"Southern Frenchman"

Lilechka, are you kneading in HP? and did such a loaf fit into a basket of 0.75 liters. ?

Yes, there I do it! I have no other.
It is he who already doubles during baking!

With water - it's clear ... in gluten - I don't believe ... rather, I'm inclined to flour ... or to its difference here.

Girls, I have so many questions in a personal that I solemnly promise, as soon as my clearance is formed, I will make a display of the process with pictures. I hope that Lyulek will do it too. I really hope to learn from her

Who else should learn from whom !!!
Zest, but what about the last bread from your 97 post.
I was guided by him. She even changed her usual baking procedure without a cauldron today.
I found a cauldron and honestly kept it for 15 minutes under the lid

In my opinion, your porosity is higher.

And now about flour:
Rye flour - Kievmlyn
Whole grain flour - Khlebodar
Spelled instead of spelled
Flour of the highest grade - Bohumila
Sourdough - this time grape 100g

I will try to find the time and do it in pictures.

Well, you make the poor girl lick her lips! Great bread, girls!

Now I have to stay up at night and think about how to reach such heights, chase my husband for spelled and dream of new baskets.

An interesting point: in a basket with a volume of 0.75 liters, 1 kg of dough is settled calmly, I dump it on paper and then it swells before our eyes! Well, it still grows when baked.

The verdict is this: I will bake!

Well, girls, try number two. Now I kneaded it again from bread, taking into account Iziuminkin's observations, and put the bowl on the balcony. I hope it will last 12 hours, it is cool there, +15.

Here he is! Fresh out of the oven



3 burns and he smiled at me, I didn’t cut, it’s he himself

Handsome, there is nothing to say!
And the cutter asked for it himself

But in the basket I still fit it

Yeah. I'm so glad, so glad. Thank you all, what I would have done without you, and to you, Lilechka, just a huge thank you.

[Suslya]

3 burns and he smiled at me, I didn’t cut, it’s he himself

What a kind smile in Gopher's bread!
Suslya, burns are nonsense. By eating such bread, they will instantly heal.

Yeah, I already forgot about them, and the bread is lovely, fseeeee, now I will do this all the time

[Suslya]

Suslya, An extraordinary bread turned out. Congratulations. No wonder they say: "The road will be mastered by the one walking !!!"

[Basja, Zhivchik, kava]

Thank you Basja, Zhivchik, kava 🔗
so nice.And this is for you 🔗

I want to show today's "victim" of my inattention


When I poured in the spelled mixture, I confused it with gluten and sprinkled 5-6 spoons on the machine exactly. Since it was at 12 o'clock at night, it is not surprising. : - \ When I came to my senses, it was already too late, HP intervened half of it. I collected and filled up the spelled, but the train had already left.
I decided: come what may
And as a result, he came out so handsome. And in the refrigerator I forgot it not for 24 hours, but for 36 hours.
In general, I have invented a new recipe.
And now a question for connoisseurs: is such an amount of gluten (150g) in bread not harmful?
I really like its rubberiness, and all so round and tall.
I did not have time to photograph the whole.
While running on business, half of him remained

Cool such))) Our Ukrainian looks like it, only lighter. And today I put it, it's cold at home, the leaven took a long time, now I will put it in the refrigerator ... although I can do without it. This bread also likes a certain rubberiness.

[Lyulёk]

I want to show today's "victim" of my inattention

Lyulёk, do not slander yourself. A very beautiful bread!
And it is exactly like our Ukrainian one.

[Refers to a group of products with a limited amount of carbohydrates. It is recommended for patients with diabetes mellitus, obesity and other metabolic disorders, as well as acute rheumatism.]

... that this amount of gluten (150g) in bread is not harmful?

"Protein-wheat bread":
Refers to a group of products with a limited amount of carbohydrates. It is recommended for patients with diabetes mellitus, obesity and other metabolic disorders, as well as acute rheumatism.


Wheat flour of the highest grade -250 gr
Wheat gluten dry - 250 gr

Pressed bakery yeast - 15 gr
Edible table salt - 7.5 g
Unsalted butter - 15 gr
Refined sunflower oil - 15 gr
Drinking water - 362 g

from Gosta Cooking topic

[taty]

So I also baked a diet bread

taty , thank you very much for the information.
Even my soul felt better.

Here is baked Parisian once again.
Last time I measured water in ml. and the bun was like in the video.
And this time the water was weighed on a scale. And the dough turned out to be very liquid. I had to add flour.
I didn't like the roof. Why is the hat so wavy? Can I make cuts high?

Here comes my Parisian whole grain! OOOOOOOOOOOOO Very good bread! I already baked according to this scheme and with different additives, it turns out super! Thanks to everyone who took part in the discussion, all the tips came in handy!

But in the context:

Tell me, why are the incisions made?
And is it necessary to do it with kefir sourdough?

[made with whole grain flour and pineapple juice]

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 sour dough starter, made with 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.

[Alexandra]

I really want to try to bake such bread, but with sourdoughs, I still have no friendship.
Alexandra, and the sour starter dough is the same sourdough, only on whole grain flour and pineapple juice?

RybkA on the left side of the site menu, go to the recipes further on the sourdough, you need a whole grain sourdough, it is just on pineapple juice, I now only use it, it is very easy to use, not capricious, try to succeed.

Girls, tell me, can this bread stand? In my kitchen at home it is very warm somewhere in room 28, left for 5 hours. as per recipe

Girls, tell me, can this bread stand? In my kitchen at home it is very warm somewhere in room 28, left for 5 hours. as per recipe

Can stand, and how! I have a normal average temperature in my kitchen, I make this bread on a Frenchwoman, I let it stand for a maximum of 3 hours, otherwise, when it falls out of the basket, it is trite to be blown away (a sign of an overstated preparation).

Can stand, and how! I have a normal average temperature in my kitchen, I make this bread on a Frenchwoman, I let it stand for a maximum of 3 hours, otherwise, when it falls out of the basket, it is trite to be blown away (a sign of an overstated preparation).

Clearly, thanks.As if mine was overridden.
As far as I understand, so as not to stop, you need to look to double and then go into the oven, right?
You bake exactly according to the recipe 15 under the lid and 30 minutes. without. Is it always baked? Che it seems to me he will be sticky inside
I don't have a form, I made it in a saucepan and there was a falga lid
And if you just bake on baking paper, then how to proceed?

[Alexandre]

Clearly, thanks. As if mine was overridden.
As far as I understand, so as not to stop, you need to look to double and then go into the oven, right?
You bake exactly according to the recipe 15 under the lid and 30 minutes. without. Is it always baked? Che it seems to me he will be sticky inside
I have no form, I made it in a saucepan and there was a falga lid
And if you just bake on baking paper, then how to proceed?

I'm afraid it’s too late and you’ve done the baking on your own, but I’ll answer just in case.

With proofing in this bread, it is difficult to orientate itself on the rise in 2 times ... very often it does not hold out, although it has already moved away. You have to look in appearance, and this cannot be explained on your fingers ... with experience it will come ... I determine by touch and appearance.

For baking.
I have a modern strong convection oven. Usually it is necessary to reduce the recommended baking time and temperature. There is no need to make any changes in the baking plan with this bread. Everything is exactly as it is written in the recipe. The only change is that although the bread is ready after the recommended baking time (I checked it with a temperature probe), I leave it in the oven for another 5 minutes, because I like the dark brown crust, almost "on the verge". How your oven will cope with such baked goods will depend only on its individual characteristics. Alexandre had to add baking time. You need to navigate along the way.

It's bad that there is no form. This recipe is for planting a dough piece in a hot pan and baking for the first 15 minutes. with steam humidification. It is unlikely that the version conceived according to the recipe will come out if you just put a saucepan with a blank in a preheated oven. It may not bake properly ... something will come out, but, unfortunately, not Parisian

If you just plant it on baking paper in the oven on a baking sheet or on a wire rack, then in any case you need to provide steam humidification - either heat the pan at the bottom of the oven and pour boiling water there (or throw ice cubes), or open the first time and inject water into the oven.

I bake almost according to the recommendations of the author. I can only not immediately dump the dough into the cauldron, but first on baking paper, make cuts, and transfer it to the cauldron on paper.

[Alexandre]

I'm afraid it’s too late and you’ve done the baking yourself, but I’ll answer just in case.

With proofing in this bread, it is difficult to orientate itself on the rise in 2 times ... very often it does not hold out, although it has already been distanced. You have to look in appearance, and this cannot be explained on your fingers ... with experience it will come ... I determine by touch and appearance.

For baking.
I have a modern strong convection oven. Usually it is necessary to reduce the recommended baking time and temperature. There is no need to make any changes in the baking plan with this bread. Everything is exactly as it is written in the recipe. The only change is that although the bread is ready after the recommended baking time (I checked it with a temperature probe), I leave it in the oven for another 5 minutes, because I like the dark brown crust, almost "on the verge". How your oven will cope with such baked goods will depend only on its individual characteristics. Alexandre had to add baking time. You need to navigate along the way.

It's bad that there is no form. This recipe is for planting a dough piece in a hot pan and baking for the first 15 minutes. with steam humidification. It is unlikely that the version conceived according to the recipe will come out if you just put a saucepan with a blank in a preheated oven. It may not bake properly ...something will come out, but unfortunately not Parisian

If you just plant it on baking paper in the oven on a baking sheet or on a wire rack, then in any case you need to provide steam humidification - either heat the pan at the bottom of the oven and pour boiling water there (or throw ice cubes), or open the first time and inject water into the oven.

I bake almost according to the recommendations of the author. I can only not immediately dump the dough into the cauldron, but first on baking paper, make cuts, and transfer it to the cauldron on the paper.

Eh! Baked of course. but I baked it for more than 30 minutes. everything is baked inside, but it seems to me that it turned out a little sour, not much, but still.
Hmm, obviously not Parisian, but the smell was of course super-duper!
I will try again. I'll try on a baking sheet with a mug of boiling water.
I will look for the form. I also want to find spelled.
I found an Internet store, but there for a kg of spelled 600 rubles. Is she really worth it?

[Romashka80]

Romashka80, a sour taste is a sign of peroxidized dough. Strict compliance with the recipe is good and correct, but you must take into account the peculiarities of your flour, humidity, temperature conditions, baking modes in the oven, etc.

Look for a thick-walled form with a lid. Zest adapted a wok for this business, I'm a goose.

Here's what I found about spelled:

Spelled is an old Slavic name for spelled, a green wheat grain that is harvested at the stage of milk ripeness and dried over a wood fire. It is not without reason that the hero of Pushkin's fairy tale demanded such a diet in his "contract". Spelled contains almost all the nutrients a person needs in a harmonious and balanced combination - and not only in the shell of the grain, but evenly throughout the grain. This means that it retains its nutritional value even at the finest grind.

It was spelled, and not its relative wheat, that was recognized and appreciated by ancient peoples. For example, spelled was found in ancient pyramids.

Spelled porridge has a pleasant nutty aroma and is incredibly useful for children, because the gluten protein, which this cereal is especially rich in, contains 18 essential amino acids for the body that cannot be obtained from animal food.

Based on the above, it turns out that spelled is really good, but its absence can be overcome by using flour with a high gluten content (or adding gluten to the flour)

When I ran out of spelled, I began to replace it with whole grain flour and this did not affect the taste.

When I ran out of spelled, I began to replace it with whole grain flour and this did not affect the taste.

where do you buy it?

Romashka80 if you are from Moscow then go to the topic of whole grain flour there is a list of shops where you can buy whole grain flour, and I have not seen spelled for a long time, and before I bought French for 360 rubles. per 1 kg
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139.555

I will try to tell and show how I adapted this recipe for making with French sourdough.

Maybe it will help you when baking this delicious and healthiest bread.
The recipe itself had to make some changes related to the realities of our life, that is, with the quality of the ingredients, first of all, flour, which is significantly inferior in strength to Western flour.

I bake this bread quite often, we have it in one of the leading positions in the list of favorites.

Corrections, changes were made with each baking, and gradually a certain sequence of actions and the number of components was drawn.

I knead bread in a food processor, I have never tried it in a bread machine. I think it will be hard for the stove to knead it, the amount of flour significantly exceeds the allowable maximum for Panasonic. In any case, I kneaded this dough with my hands, as the author of the recipe does in the video, there is nothing complicated about it.If you want to bake this bread, but you do not have a combine, then I would advise you to knead it with your hands, and not force the bread maker.

[OPARA]

So,

OPARA

I add 200 g of water to the bucket. On top of the water I measure 120 g of the ripened sourdough. It should be light, fluffy, permeated with air bubbles. She does not drown in water, but floats on top in a fluffy cloud.





Beat water with sourdough in a fluffy foam.

We measure out 236 g of whole grain flour (I don’t understand this accuracy to the gram, it’s another matter if we all had the same flour, of the same quality, grade and with a given moisture content ... and so - 235 g was poured in - normal, 240 - would also do).





Mix everything until smooth. It turns out a semi-liquid mass, similar to pancake dough.

[/ Url

I leave this mixture in a bucket in the kitchen. Do not forget to cover the top with plastic foil so that it does not dry out or get aired.

My temperature is about 22 * ​​C.

She kept the dough, as required by the prescription, for 12 hours. In the summer this time had to be mercilessly shortened. It `s naturally. At high temperatures, the leaven and dough ripen faster.

This is how my dough looked after 12 hours. Grown in size, all in bubbles, the surface is bumpy.







Now comes the moment to knead the dough.

[DOUGH]

DOUGH

Add to our dough:

- 230-240 g of water (according to the recipe, 274 g is required, for my flour this is a lot, the dough is too liquid);

- 85 g peeled rye flour;

- 190 g of wheat bakery flour + 60 g of whole grain flour (I will compensate for the lack of whole grain flour in the dough, since I introduced 120 g of a French woman on wheat flour instead of whole grain sourdough);

- 170 g spelled mixture;

- 13 g of salt.

Rye flour:



Wheat bread flour:



Spelled mix:



Spelled mixture consists of crushed grains, has a specific aroma, so replacing it with wheat flour with panifarin I immediately feel in the taste of bread. It becomes poorer, an additional pleasant note disappears, although the bread is still tasty.

[Kneading]

Next comes Kneading.



According to the author's recipe, it is recommended to knead the dough with your hands for 10 minutes. I have a combine harvester for 5 minutes, and I do the final revision manually.

This is how the dough looked after 3 minutes of kneading.



Too liquid despite the decrease in water. I had to add 2 tbsp. tablespoons of flour. After that, the dough got a decent look and gathered in a ball around the hook.



When raising the trunk of the combine, the dough slides down in a thick mass.

Dumping the dough onto a floured board


and start to fold.





The dough becomes obedient, soft, plastic, stretches well and only slightly sticks to the hands.

We round off our workpiece and set it in a greased form for proofing.





The top of the workpiece should be slightly oiled or sprinkled with flour. I put on a flirty cap on top and send it to the refrigerator for 24 hours, as required by the recipe.

In the refrigerator I have anywhere + 4 * C, at this temperature, the workpiece calmly withstands all this time in the proofing and does not oxyderate. If your refrigerator temperature is higher, then the holding time in the refrigerator will have to be reduced.

The workpiece can be taken out earlier than the prescribed 24 hours. If necessary, I continued to work with the preparation after 12 hours; I did not find any striking changes in the taste of the finished bread.

This is how our workpiece looked after 24 hours spent in the refrigerator:

We dump the dough onto a floured board



And shape the bread



Proofing basket



sprinkle with corn and rice flour to this state:



We transfer the formed bread into it "navel" up



Sprinkle lightly with flour and cover with a towel or the same cap.

Placed at room temperature (about 22 * ​​C).

Three hours later, the workpiece looked like this:



There is nothing more to wait, an urgent need to preheat the oven.

During these 25 minutes, the dough has increased slightly in size:

And then I found that I was out of baking paper.

I had to put down my camera and get down to business that requires speed and sleight of hand. We take the basket, hold the bottom with our thumbs, and cover the top of the workpiece with our palms, carefully turn the basket over and put the workpiece directly into a hot cauldron standing in the oven on an extended baking sheet (the author in the video puts the cauldron on the oven door, but I don’t dare to do that). I quickly make an incision around the circumference in the upper third of the workpiece, cover the cauldron with a lid and send it to bake.

But I usually do it in a less extreme way. I put the blank on the baking paper spread on the table, calmly make an incision and already transfer the blank on the paper into a red-hot cauldron.

I bake for 15 minutes at 250 * C (there are no discrepancies with the author's recommendations).
Then I remove the lid and bake for 35 minutes. at 230 * C. The 30 minutes recommended by the author is enough for me to get the bread ready, but I leave it to bake for another 5 minutes just for the love of the dark golden crust. Consider the moment that my oven is with convection, it bakes everything very quickly and efficiently. You may need to lengthen the baking time.
That's all. We take out our bread and send it to the wire rack to rest and cool down.
Believe me, it takes much longer to tell and take pictures than it actually takes.