Lionel Poliana's Parisian Whole Grain Bread

[Flyer]

Flyer, spelled, in Russian - spelled, it is still in the tale of the priest and his worker, a bastard, it is mentioned ... look at them - 🔗 and here - 🔗

good afternoon bakers,
Alexandra could you explain to me:

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 understood correctly, the second form in which I will bake bread, I put it in the oven and turn on the oven, keep the oven heated for 45 (30) minutes.
Then I take out this form (hot) and dump the dough from the 1st form into it, make an incision on the dough and set it to bake.
I would be grateful for your help

I am not Alexandra, but I think that she will not be offended if I help you in her absence.
You got it right. In one form, you distribute the dough, and then put it for baking in another, preheated in the oven.

Well, here's my bread, it's still hot, so I didn't cut it, but I smell it TASTY.
A little with the form of the 2nd proofing did not work out (the wrong form) stuck to the bottom of the dough despite being sprinkled with flour, but we will look for nothing. And making it is not at all difficult. Weight 1.190gr. All the same, she could not resist and cut it, tried Myyyyyyyyy ........ delicious Tina. I have been looking for such a taste for a long time, thanks a lot to Alexander for the recipe.

I put on the second proofing in a baking paper dish and transfer it to a hot baking dish on it - everything goes perfectly

Alexandra thanks for the quick response
Well, in the first mold I put on paper, I saw a damn movie I wanted with stripes, I found some kind of straw vase, but as I later understood it does not fit, although the holes are small, but to see the dough still caught on them and therefore did not move away from bottom (I understand, but I'll take it into account next time)
Alexandra do not tell me where on this site you can read how to make cuts correctly and how.
thanks in advance

I did something wrong in my opinion, only now I realized:

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.

you first need to feed the leaven for 3 days, and then start the Main stages.
And I took 80 grams. sourdough from the refrigerator not fed and went ...
And what then will the taste of the bread be, if everything is done correctly, it already turned out to be delicious with a mistake ...

[Tatjanka_1]

Tatjanka_1 , for good health

I don't remember exactly on our site, but I suggest watching 2 videos here, just about this bread. There, an incision is made around the perimeter with a razor.

🔗

I cut with a razor, inserted one end into the cork, for with a small, very sharp Japanese knife.

Cuts depending on the type of bread and on the level of germination during the second proofing. If you got up badly, open it deeper.

In general, for me the encyclopedia was LJ Ludmila
🔗

and various videos from the Internet, including Eric, who owns the disclosure of the secret of Polianovsky bread

good afternoon Alexandra, yesterday I baked this bread again with the correction of my mistakes.
I have a request for you, could you help me calculate half of this bread, the dose is too much for 2 people (I read the section on how to reduce or increase the dose, but not how I can not figure it out).
Regards, thanks in advance

[Tatjanka_1]

Tatjanka_1 ,

I see you have read it and the answer did not satisfy you. Therefore, I delete my answer. I hope Admin will tell you something more appropriate

Good luck in baking a half portion

I really wanted to bake this bread. I did everything according to the recipe, but my bread looks darker. I have coarse rye flour and the bread rose for a long time, well, and the leaven, too, may not be quite strong. I do not have a special form for baking bread in the oven. I found a ceramic salad bowl and baked in it, but without a lid. After the first 15 minutes, the bread was very browned and I decided to slow down. up to 200 degrees. Then, after 30 minutes, I checked the pace. the inside of the bread was insufficient, the bread was still moist inside. I covered the top with foil and left to bake, baked for another 30 minutes, so the crust came out rather dark, burned a little, but very crispy. The bread is very fragrant and could not resist until it cooled completely, cut it still slightly warm. Very, very tasty. I will try to bake it again. I'll try to attach pictures.

Today I baked bread again according to this recipe.
And again changed it a little. Instead of whole grain flour, I added coarse wheat groats to the dough of the first day, instead of water, whey. In the final kneading, I added a mixture of sesame seeds, flax and poppy seeds and some seasoning for the bread.
This time the bread did not stand, did not crack
Chilled right on the stone. The bread still reaches on it, since the pebble is slowly cooling down

Lilya, aerobatics! (y) I want it already!

Lilya, aerobatics! (y) I want it already!

Come, I will treat
And I still can't forget your Italian

Joy, thanks! I'm proud of myself today

I rush between the typewriter, hand washing, cleaning, food, and then an invitation to Kiev. Need to think. Bread from the city of Paris is sacred.
By the way, my mill from Kenwood gives out whole flour of coarse grinding, but we bought your Kiev one - it looks lighter than our 2nd grade, very small. What to put the dough on, Schaub yak s Paryzhu?

And what kind of Kiev did you buy? Totem-Ear or Empire of Bread (aka Bakery House)?

Here's an interesting thing: I use Zaporozhye Khlebodarovskaya flour of coarse grinding according to old recipes

Flour Totem-ear, costs about 11 UAH per 2 kg, was taken for a sample.
We will grind our further, the crisis catches up.

Then put the dough on the Totem!

The original, bought though not in Paris, but in the city of Perpignan

well, he is clearly older than three days in the photo, during which the breathtaking smell of whole grain flour is revealed

I would not measure with us - with them
we bake according to Poliana's recipe, which means it's not bad

I just could not hide the fact of personal acquaintance with the original

oh, I love this bread with a selfless and quivering love. Let the author of this recipe forgive me, but adapted this recipe for her own sourdough, which lives nearby, such beautiful breads come out that I could not resist not to show. I'm not guilty ... he himself asked: "Show me, tease the people, let them not be lazy, but bake"

Two-tiered loaf
Beautyaaa ...

[Zest]

Zest, every time I see your bread, I get numb with delight. It’s nadot what kind of bread comes out from under golden handles. So dachshund ... your native sourdough is French

[Zest]

Zest, every time I see your bread, I get numb with delight. It’s nadot what kind of bread comes out from under golden handles. So dachshund ... your native sourdough is French

no, I looked at it again more carefully, even pinched it - not gold, but the most ordinary ones, made of flesh and blood So, you don't need to go numb, but roll up your sleeves and get down to business yourself It is subject to everyone
If there was a question about sourdough, then yes, my dear is a Frenchwoman.

Zest, sign the photo, otherwise they will tell you how to drink, give such a picture, this is a sample

I'm too lazy to sign, I still need to see what and where to press
And if they want to resist, then the signature will not hold back, you can easily withdraw it ...

We will grind our further, the crisis catches up.

My own, ground in Kenwood, I add no more than 100 g to bread, just for flavor. If you take all the amount required by the recipe, only with your freshly ground, then bread does not form, it floats mercilessly.

Flax, I saw enough of your bread yesterday ... in an hour I will put it in the oven (10 hours in the refrigerator was enough, but I didn’t get it out of the basket in an hour), but I haven’t figured out what to bake in, I’m afraid to heat the glass for a long time, it will still burst when I shift the cold dough ... I'll revise the pans

[Celestine]

Celestine

and you also check the dishes of the neighbors, maybe a cauldron of what large volume they have lying around? It would be an ideal option if you defended in a round shape.
I'll be back in the evening, I hope to see your result in pictures, so that I can at least look

It dawned on me today ... it's time to change the oven. I baked this bread for an hour and it did not even brown ... and I also need dishes, that saucepan that I picked up (cast-iron, but) does not fit, it is narrower than the basket and not high, I could not close the lid. In general, this is what happened.

[Celestine]

Celestine

Yes, a clear confirmation that for baking a dough piece you need a form that is much larger in size, either on the sides or on top, than the dough. In addition, you need a good oven and correctly selected baking programs (or incredible skill that replaces everything taken together).

Yesterday, when I cut the bread, I was even more convinced of my desires. The bread is finally baked with crumb, "as the doctor ordered", does not crumble, elastic. Oleg ate a piece just like that and said that it was very tasty (this rarely happens) ... we will improve ... there are no limits

I put my Parisian in the refrigerator, so I'm worried ... Everyone succeeds in such handsome men, I also want this
Girls. how long did the dough stand in your refrigerator? The zest says that it reduces the proofing, and how are you doing?

I put my Parisian in the refrigerator, so I'm worried ... Everyone succeeds in such handsome men, I also want this
Girls. how long did the dough stand in your refrigerator? The zest says that it reduces the proofing, and how are you doing?

I had the dough for less than 12 hours ... left it for longer, it sour

Oh, and I was tempted by this bread! Already in the refrigerator, but one question torments me: when I kneaded the dough-starter, do I need to give him time to wander, do I immediately mix it with water? I immediately mixed it, but now I am suffering, did I do it right?

Mix everything and everything, I did it too

Something went wrong with me ... I kept the dough in the refrigerator for 6 hours, it seemed to me that it would turn a little more acidic, it stood for 3 hours, I don't know ... it seems that it was a lot. And then the most important thing began, it turned out that I had nothing to bake such bread in. I decided to bake on a hot baking sheet and cover it with the largest taganka on top, but as soon as such a beautiful and even bread was in the oven, it immediately floated, burst, and in general .... the taganok could not cover it .... the size did not come out. I bake it as it is. Here's a sad story.

Something went wrong ... I kept the dough in the refrigerator for 6 hours, it seemed to me that it would turn a little more acidic, it stood for 3 hours, I don't know ... it seems that it was a lot. And then the most important thing began, it turned out that I had nothing to bake such bread in. I decided to bake on a hot baking sheet and cover it with the largest taganka on top, but as soon as such a beautiful and even bread was in the oven, it immediately floated, burst, and in general .... the taganok could not cover it .... the size did not come out. I bake it as it is. Here's a sad story.

I bake it on a stone without any cover. just sprinkle well with water before planting in the oven. And I spray the oven well.And it turns out great: the crust is thin and crispy

Here is such a giant crap
also burned specifically .... well, not my day .... I can try to make a half dose, and maybe then it will fit into your basket ..

Here's an interesting thing: I do everything according to the recipe, it fits in my basket, but it doesn't fit in yours. Why is that?

I went into my basket wonderfully, but, now, it’s not very good in the saucepan, and I also added about a glass of flour ... because I didn’t take the starter, but the leaven, it, as I understood it, would be thinner.

I do not know ... it intermeddle, but in the very top of the head, where to go ... then I'll try next time.

And you know .... a very tasty cake turned out, half is gone, we sat down to dinner, broke with our hands and reduced half.

I'll try, maybe I can make a half dose, and maybe then it will fit into your basket ..

And I didn’t fit the dough into the oval basket.

And the bread tasted sour to me. I did everything according to the recipe. I.e:

Cover with foil, leave at room temperature for 12 hours.
Place in a tall round bowl and cover with plastic wrap.

Maybe you need to leave it not for 12 hours, but less.

Refrigerate on least cold shelf for 24 hours

Or in the refrigerator, as Suslya wrote, it takes 6 hours to stand.

I had 12 hours (night) on the balcony. It's cool there now. And here's what to do next ... can someone from the guru help.

I didn't stand on a Frenchwoman for 12 hours at room temperature. maximum - 8 hours. Then, after kneading the dough, put it in the refrigerator for 24 hours. Not peroxidized In the basket, allowed to stand for 4-5 hours, depending on the temperature in the kitchen

Girls, I’ll sort it out a little with business, and I’ll definitely describe how I adapted this recipe to myself and my leaven
Horror, what a time deficit is now

Yesterday I baked this bread, delicious, but really not presentable in appearance

and this is a cut, though not neat
.
Not very much rose.

Lionel Poliana's real bread, that is, the original that I tasted in France, tastes quite sour

Nothing prevents you from adapting to your taste if sour. Moreover, the leaven there is still different from the beginning.

[220]

thanks to Lionel Polian for his original recipe, but we live in very different places and use different flours ... I do not question the original at all, but in my native Odessa with our flour such a picture was drawn: (I bake this way, I don't follow anyone I force, but the bread in the photo is exactly according to this principle)

First day evening:

120 g French
200 ml of water
236 g whole grain flour

I mix and leave with the same guidelines as for a French woman - up to 2 times. If the room is cool, then you can hold out up to 12 hours, if it is warmer, then 8-10.

In the morning:

274 g of water (I reduce to 220 - this is my practice, if you want, experiment yourself)
85 g rye flour
200-250 g wheat flour
170 g spelled
13 g salt

Do not knead for a long time, look at the dough, so that the last kneading is done by folding.

And today I have a real "Frenchman"!
Even with a beret

[Lyulek]

Lyulek

Uhhtyy - uhhtaa, well done!

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?