Lionel Poliana's Parisian Whole Grain Bread

Zest! The sun! Thank you very much for your work, patience. 🔗 Eh .. I have no medal. No! Orders! It's time to start the chest like the Hairpin.

Lena, thanks, everything is so detailed and understandable.
And at my house it is also 22-23 degrees, but the dough is suitable for 5-6 hours, it doubles and after that I knead the dough, put it in the refrigerator. What do you need to pay attention to that the dough is already ready?

[skate]

skate

The fact is that the dough rises much higher than 2 times. According to the mood, it happens at 3 and 3.5. After that, it freezes in place for quite a long time. Then the surface begins to go bumps, this is a clear sign that it will soon decline. Even if it managed to sink a few cm, it’s not scary, I also kneaded it on such a dough, and everything turned out great, there was no excessive sourness.
Do not rush to knead the bread, as soon as the dough doubles, follow it.

Zest, Oh, THANK YOU VERY MUCH
In principle, I did exactly the same, but at the end where I had to stand for 5 hours, I overexposed him.
And I kneaded it with my hands and it seems to me that I added more flour, because it all the time stuck to my hands and to the table.
We will finish this one and the next. once I will continue the experiment.

[Zest]

Zest, no words, some emotions. For now, I can only dream of such a result, and even more so of providing such a photo report!

Now on the case ...
- form - can Simax fit?
- do you need a lid for baking?
- why are incisions made?

[RybkA]

RybkA

positive emotions, especially if they push you towards fruitful activity, this is always good))

- I treat glass molds for this bread with prejudice and apprehension. Before baking, I heat the form to 280 * C, and then dump the dough at room temperature into it. I'm afraid the glass will burst during such manipulations. It seems Alexandra wrote that it was as a result of such actions that her expensive uniform burst. It is preferable to use a thick-walled cauldron or wok.

- a cover is required to provide a steam humidification effect in the first 15 minutes. This is the easiest option. Otherwise, you will have to perform dances with tambourines around the oven, splash boiling water on the bottom of a frying pan heated with the oven, inject water in the first 15 minutes. etc. It is easier to cover with a lid, turn on the timer and forget about the oven. Return on signal only to remove the cover.

- by and large, incisions can be omitted. But then the bread will crack not according to the direction and pattern set for it, but as it wants, sometimes very exotic. During proofing (fermentation), carbon dioxide accumulates in the dough, during baking the bread blank still grows in size, it is "bursting" from the inside, the gas seeks exit, if not provide him with completely official ways of "evacuation", then he will organize them for himself, sometimes in the most unpredictable places. These self-created cracks can look pretty cute, and sometimes the bread can rip ugly. It is better to cut without waiting for peritonitis

What is the highlight of your wok?

What is the highlight of your wok?

climbed onto the mezzanine behind the box. Here is the Scala line, 32 cm, 6.4 l.

[Alexchandry]

I have Simax glassware, I bake only in it, for lack of wok and other suitable devices. So far so good (t-t-t) Alexchandry mine ceramic cracked ...

My wok won't work! Although I have two of them. Both have handles, one has no lid, the other is glass, but that's not the point ...Generally, one is thin, the other is Teflon coated

Should the shape be very deep? I remembered that there is a cast-iron frying pan, standing idle ...

RybkA, and with a Teflon coating I don't like it, I have been using a rectangular Teskomovskaya for a very long time and the coating does not peel off and the loaves are excellent. And the glass cover can be replaced with a falg.

Girls, and ceramics will definitely not work? And then I looked after the kiramich. saucepan with a lid pretty

Romashka80 why does not work, I bake this bread in a ceramic pan until it cracks, but you have to be careful.

Romashka80 why does not fit, I bake this bread in a ceramic pan until it cracks, but you have to be careful.

Well then I'll buy it. How long do you keep? 45 min?

Well then I'll buy it. How long do you keep? 45 min?

I hold for 30 minutes, and at this time I have the dough in a warm microwave.

this form cracked when I heated it into it (put it in a cold oven and heated it to 240C for 15 minutes) put the dough at room temperature on paper

This is a Tuscan clay especially for baking. Was.

So much for the bubblegum! It was a pity the beautiful shape was, I was going to look after this too, now I will ask if the Tuscan clay?
Wondering what she didn't like?

I remembered that there is a cast-iron frying pan, standing idle ...

Fit, just pick up the cover

My pottery (also Italian) cracked on the second try - I won’t take any more clay.

In a glass saucepan, he bakes the Wort (mmm). And I have a glass lid from a glass duck - it cracked when I put it out of the oven on a board at room temperature.

So I'm for metal (or alloy of metals).

Of course, I'm wildly sorry, but I dare to put my own version of baking this bread.
A couple of times I was tormented with cauldrons and found a solution to this problem.
I bake this bread (or rather my interpretation of this bread) without cauldrons and lids.
BUT: 1. Before placing the bread in the oven, I sprinkle it abundantly with water on all sides. After placing the bread on a stone (frying pan), I spray the walls of the oven with water. I bake bread for 15 minutes at 230 degrees. Then again I sprinkle the bread on all sides with water and bake for 20-30 minutes at 180 degrees.

[Lyulek]

My pottery (also Italian) cracked on the second try - I won’t take any more clay.

And I have a glass lid from a glass duck - it cracked when I put it out of the oven on a board at room temperature.

No loss for yourself!

BUT: 1. Before placing the bread in the oven, I sprinkle it abundantly with water on all sides. Putting the bread on a stone (frying pan), sprinkle the walls of the oven with water. I bake bread for 15 minutes at 230 degrees. Then I again sprinkle the bread on all sides with water and bake for 20-30 minutes at 180 degrees.

Lyulek, but does not it burn from spraying steam in your face? Ie sprayed and wait 15 minutes, and then again?
Do you need to sprinkle it on the bread itself or just on the walls?

Zest, tell me you have a proofing dish, the one in circles, for what weight of the dough: 1 kg or 750 g?

I bake on a stone, sprinkle the bread liberally before planting it in the oven, plant the bread on a stone, close the oven door and sprinkle it on the oven walls. The ferry never got burned. Of course, I understand that such a steam is not quite what you need.

[Lyulek]

Ie sprayed and wait 15 minutes, and then again?
Do you need to sprinkle it on the bread itself or just on the walls?

He will give you 15 minutes of rest, of course! Within 15 minutes, you need to spray on the walls of the oven 5 times, and this is every 3 minutes. After 15 minutes I was already collapsing from fatigue. Here's a tip for you, try to spray like this once. I promise you will have a cover!
But the option that Lyulok offers interested me, maybe you can really do without dancing with a boom .... I should try. Lyulek, thanks for the idea!

Girls, and if you sprinkle it and put another mug of steam for 15 minutes.Will it be okay? Or not that either

Experienced bakers from the Internet put an unnecessary cast-iron pan on the bottom of the oven, heat it up with the oven, plant bread and pour boiling water into the pan for abundant steam. Extreme, huh?

[Lyulek]

Lyulek, but does not it burn from spraying steam in your face? Ie sprayed and wait 15 minutes, and then again?
Do you need to sprinkle it on the bread itself or just on the walls?

No, it does not burn in the face, it has already adapted itself.

And I do not sprinkle 10 times. But only 2 times during the whole baking process: before laying on the stone, and after 15 minutes of baking. The main thing is to spray well.
And bake after 15 minutes at 180 degrees.

[Lyulek]

He will give you 15 minutes of rest, of course! Within 15 minutes, you need to spray on the walls of the oven 5 times, and this is every 3 minutes. After 15 minutes I was already collapsing from fatigue. Here's a tip for you, try to spray like this once. I promise you will have a cover!

Well, yes ... well, yes ... Cover, cover ...
Is it possible to open the oven so often during baking - every three minutes?

Experienced bakers from the Internet put an unnecessary cast-iron pan on the bottom of the oven, heat it up with the oven, plant bread and pour boiling water into the pan for abundant steam generation. Extreme, huh?

Better that way than dropping by every three minutes
Class! There is a cast-iron frying pan!

before laying on a stone,

Lyulekand how is it on the stone?

[Lyulek]

Lyulekand how is it on the stone?

There is a special pebble for baking bread. On it with a shovel (baking sheet, board and other improvised means) and spread the bread. Almost like in the village they put in the oven.

There is a special pebble for baking bread. On it with a shovel (baking sheet, board and other improvised means) and spread the bread. Almost like in the village they put in the oven.

Yeah? And I thought it was so figuratively called. Also say that it is sold for money

[Lyulek]

Of course, I'm wildly sorry, but I dare to put my own version of baking this bread.
A couple of times I was tormented with cauldrons and found a solution to this problem.
I bake this bread (or rather my interpretation of this bread) without cauldrons and lids.
BUT: 1. Before placing the bread in the oven, I sprinkle it abundantly with water on all sides. Putting the bread on a stone (frying pan), sprinkle the walls of the oven with water. I bake bread for 15 minutes at 230 degrees. Then I again sprinkle the bread on all sides with water and bake for 20-30 minutes at 180 degrees.

but what to apologize for? And even wild? Aren't we here for this?
Lyulek

Don't you change the weight of the bread? Are these reduced temperatures enough to bake it?

[Zest]

Zest, tell me you have a proofing dish, the one in circles, for what weight of the dough: 1 kg or 750 g?

A basket for 1 kg of dough.

[Lyulek]

but what to apologize for? And even wild? Aren't we here for this?
Lyulek

Don't you change the weight of the bread? Are these reduced temperatures enough to bake it?

Quite enough, I always check with a temperature probe for readiness.
At the second stage, I tried to increase the baking temperature to 200 degrees: the crust burns. Maybe if you try a non-convection oven?

Here's my yesterday's bread:


My interpretation of Parisian whole grain.
40g gluten and 50g molasses + roasted sunflower seeds

Quite enough, I always check with a temperature probe for readiness.
At the second stage, I tried to increase the baking temperature to 200 degrees: the crust burns. Maybe if you try a non-convection oven?

this is a "scatter" in the "individual characteristics" of ovens ... I also bake with convection, but at 230 at the last stage, nothing burns, but it is quite pleasantly golden for myself.

Here's my yesterday's bread:


My interpretation of Parisian whole grain.
40g gluten and 50g molasses + roasted sunflower seeds

a great! And what I like most is that on the basis of this bread you can experiment to plus infinity. Today I had a forced experiment ... I got up half asleep in the morning, started kneading the dough on this bread, and instead of wheat bread, sprinkled whole grain Well, don't throw it away? Let's bake

this is a "scatter" in the "individual characteristics" of ovens ... I also bake with convection, but at 230 at the last stage, nothing burns, but it is quite pleasantly golden for myself.

So you probably bake the first 15 minutes in the wok under the lid, and I'm on a pebble without a lid. Here I have a crust and set in the first 15 minutes. And then it starts to burn.
This technology with pouring water and baking, first at 230 degrees, and then at 180-190 degrees, was suggested to me by my aunt, who worked at the bakery for more than 10 years. This is how they baked wheat-rye sourdough bread. True, for the first 15 minutes, steam was provided in their ovens. And pouring water over it before planting in the oven is my idea. In bakeries, it is poured only after the first stage of baking at 230 degrees.

[Lyulek]

Lyulek

Semyon Semyonich! Of course, the first 15 minutes. I have bread under the lid.

Well, that's it, now hands itch to get a stone and try baking using this technology. I wonder if the taste and quality of the crust will differ?

[Lyulek]

Lyulek, the bread is so tanned! It seems like it shouldn't be a prescription, do you give something else?
And on top, after all, are sesame seeds, not sunflower seeds?

[Lyulek]

Lyulek, the bread is so tanned! It seems like it shouldn't be a recipe, do you give something else?
And on top of it, sesame seeds, not sunflower seeds?

I wrote above: I put 40g of maltose molasses (you can also light).
And I put sunflower seeds in the dough. Sprinkle on top of the breads with such a mixture: in equal parts flax, sesame and poppy seeds are mixed.

I wrote above: I put 40g of maltose molasses (you can also light).
And I put sunflower seeds in the dough. Sprinkle on top of the breads with such a mixture: in equal parts flax, sesame and poppy seeds are mixed.

40? 50?!
Well, yes, I read about molasses, now I realized that molasses is dark. She paints it so beautifully!
I read the original source, there is no sugar at all.
How did you measure out that you need 50 g of molasses and 40 g of gluten?

Ehh, beauty and probably delicious!

[RybkA]

RybkA ... I didn’t calculate anything on purpose. I tried everything by typing and randomness. I accidentally poured 70 grams of gluten instead of spelled mixture, and finally got round bread with a well-stretched surface. I started experimenting with gluten and came up to 40g. And I add molasses to all breads: I like their structure. So I added it here.
I'll tell you a secret: I have been making this bread by eye for a long time. Yesterday I weighed everything in order to speak in detail on the forum: therefore, for me, 40 or 50 g of molasses or gluten is not important. I know one thing for sure: I don’t keep dough on my sourdough for more than 8 hours: it peroxides
Sometimes I replace water with whey, spelled mixture for 11 grains, or rustic one (or whatever else is at hand). You can just sprinkle the bran with wheat grits, it will also be delicious. I add spices to the bread.
Of course, what I am baking now is very far from the Parisian whole grain, but the very principle of cooking is based on the principle of preparation: dough with sourdough, dough for a day and a half in the refrigerator, baking at 230 degrees, then baking at a lower temperature.

despite her inexperience, she risked swinging at LP ... and Oh, a miracle !!! It turned out just super!

.... in spite of the fact that we had to change the dishes in the refrigerator for 24 hours (it rose so much that it no longer fit in the dishes in which I originally put it)

I would still learn to mold ... but this is only the 3rd in a row with me, 3 more and I will learn

Here, let me brag ... thanks to everyone for the good advice

[Flyer]

Flyer

well done! And it turned out to be not as scary as it seemed at first, right? Just a little more training, and everything will turn out like in the best houses in Paris and London

I also want to report and show my bread.



I bake it for the third time, under clear instructions from Lilechka, and this time also with Lena's visual aid. Thank you girls! Only now I got confused, I bake in a deep cast-iron frying pan, although the lid is low and the bread rests against it, so I adapted to cover it with another frying pan on top. So, before putting the bread into the oven, I sprinkle it with water from a spray bottle, then cover it with a second pan and into the oven, and put a baking sheet with water on the bottom, under the lid for 15 minutes, and then open it. So should I sprinkle if I bake under the "lid"? And you need to put water down?

I baked it again. The taste turned out tastier than the previous one, but in panting I forgot to put a mug of boiling water, put it with cold water
And another question, when laying out in the form, the dough should not be deflated or is it deflated a little? I don't quite understand.
The bread tastes very well, there is no acid
I think that the third time the bread will be even tastier

[skate]

skate, why do you need a baking sheet with water? you bake under the lid. Sprinkled, covered and that's it. Steam baking is practiced if the bread is baked on the hearth, open, so to speak.

[15]

Can Zepter stainless steel be suitable for baking? Because this is the only way I can make a dome cover.

I reviewed the video for this recipe and found the following ...
As far as my knowledge of English allows me, in the video the author does not bake bread in a closed form 15, a 30 minutes, a 15 minutes in an open form ... although judging by your photos of ready-made breads, this is probably not so important ...

[Zest]

Here it is, my first bread Do not judge strictly
French sourdough




Baking on master class and on correctives Zest, in a Zepter frying pan, covered with kombimisk on top, nothing more suitable and of this size was not found. I thought that the bread would be smaller, to be honest I think Boca is slightly not browned, you see such dents on the sides - this is from creased paper. I was even afraid that I had not baked in these places. We still need to get a thermometer.
My comments are:
- in the next. since I will not stand for exactly 24 hours, I think 20-22 hours would be enough;
- I will cut a circle out of baking paper equivalent to the bottom of a frying pan;
- maybe I will reduce the amount of salt, I have lost the habit of such pronounced tastes, although my husband said that everything is fine.

A tremendous THANKS to everyone !!!

[RybkA]

RybkA

excellent bread, but as for the first - no words, only emotions

[kava, Zest]

kava, Zest, Thank you so much! Your breads impressed me so much that now your emotions mean a lot to me!

Girls, what a stupid I am! Yesterday I baked this wonderful bread with a spelled mixture, and without reading the composition of this nababahal salt!
Yes, solid salt turned out! And what now, to dispose of, to put al on crackers for beer, for example!
And now tell me for the gifted, if you don't add salt at all, or how much salt to add?
There is also a recipe on the package in which the spelled mixture is pre-soaked, applying to this recipe you need to soak it?

Girls, what a stupid I am! Yesterday I baked this wonderful bread with a spelled mixture, and without reading the composition of this nababahal salt!
Yes, solid salt turned out! And what now, to dispose of, to put them on crackers for beer, for example!
And now tell me for the gifted, if you don't add salt at all, or how much salt to add?
There is also a recipe on the packaging in which the spelled mixture is pre-soaked, applying to this recipe you need to soak it?

I think the croutons will be wonderful, but keep in mind that rye croutons dry longer than wheat ones and at the beginning at a low temperature, and then at a higher one.
Spelled mixture does not need to be soaked in this bread, it has enough time to sour in the dough.