Klassisk Poilane
Det hänger på mjölet... Poilane är mycket förtegna om det, men försök få tag på lite grövre vetemjöl, kanske från någon av de mindre eko kvarnar som finns nu. Grahamsmjöl är inte optimalt, men fungerar. Annars är det tid det här brödet behöver. Lång jästid, lång gräddning i svag värme, helst i en stenugn! Sådana finns faktiskt att få tag på även för konsumentbruk nuförtiden.
4 dl vatten
25 gr jäst
1,5 dl grahamsmjöl
7,5 dl vetemjöl
1 msk salt
Ungstemperatur 175 grader
Gräddningstid 1 tim.
Surdeg:
2 dl kokande vatten hälls över 1,5 dl grahamsmjöl. Arbeta samman till en deg.
Strö mjöl över degen och täck med folie eller plast. Låt stå i rumstemperatur ett dygn.
Resten av vattnet värms till 37 grader, hälls på surdegen.
Smula ner jästen, tillsätt salt och vetemjölet. Arbeta degen kraftigt. Strö lite mjöl över degen och täck över bunken med duk. Låt jäsa i rumstemperatur en timma eller mer.
Arbeta degen smidig på mjölat bakbord, lägg den sedan i en brödkorg. Täck degen igen och låt den jäsa i två timmar.
Stjälp upp degen på en bakplåt och ta bort korgen. Ställ in plåten på nedersta falsen i ungen.
Låt det färdiga brödet svalna på galler, täckt av duk.
Frukostbröd
6 dl vatten
25 gr jäst
1 kilo vetemjöl
1 dl vetegroddar
0,5 matskedar salt
Ungstemperatur: 175
Gräddningstid: 20 minuter
Beredning:
Smula sönder jästen i en degbunke.
Tillsätt 6 dl ljummet vatten och rör om så att jästen löser sig.
Blanda vetemjölet med vetegroddarna och saltet och tillsätt blandningen, lite i taget till vätskan.
Arbeta degen grundligt på mjölat bakbord.
Låt degen vila en timma.
Arbeta ihop degen och forma den till avlånga frukostbröd.
Låt bröden jäsa på plåten i en timma.
Bröden ska ha en vacker gyllenbrun färg när de är klara.
Russinbullar
4 dl vatten
25 gram jäst
3,5 dl rågmjöl
5,5 dl vetemjöl
0,5 matskedar salt
Vita russin
Ungstemperatur: 175 grader
Gräddningstid: 20 minuter
Beredning:
2dl kokande vatten hälls över 1,5 dl rågmjöl.
Arbeta samman till en deg, strö lite mjöl över och täck med folie. Låt stå i rumstemperatur ett dygn.
Häll 2 dl ljummet vatten på degen, smula ner jästen, rör om.
Salt, russin, resten av rågmjölet och 5 dl vetemjöl blandas i, lite i taget.
Arbeta degen kraftigt. Tillsätt mer vetemjöl om den blir för lös. Strö lite mjöl över degen, täck över.
Låt jäsa en timma. Tag upp degen på mjölat bakbord och arbeta den smidig. Det går åt cirka 0,5 dl vetemjöl.
Forma degen till småbullar och låt dem jäsa på plåten i två timmar.
Låt bullarna svalna på galler täckta med en bakduk.
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Classic Poilane
It’s all about the flour... Poilane is very secretive about that, but try to get whole wheat flour from one of the smaller mills. If you can’t get hold of it, add some darker flour to the wheat. Otherwise the secret about this bread is time…
The fermentation should take time, the cooking should be long and in low temperatures. If you are lucky enough to have an old fashion stone oven, you are almost there. (Or try getting one of the new consumer “stone” ovens – they are out there.
4 dl water
25 grams baking yeast
1,5 dl whole grain wheat flour
7,5 dl wheat flour
1 tablespoon salt
Oven temp: C 175 (Fahrenheit 347)
Baking time: 1 hour
Sour dough:
2 dl boiling water, pour it over the whole grain wheat, mix thoroughly. Pour some flour on top and cover. Let the dough rest 24 hours in room temperature.
Next day:
Heat water to lukewarm, pour on the sour dough, add the yeast, the salt and most of the wheat flour. Work it heavily. Put some flour on the dough, cover and let it rest for an hour or more.
Work the dough to a fine consistence on the table, put it in a bread basket and cover. Rest for another two hours.
Bake it on the lower rack in the oven, or on the stone. Cool of on a rack and cover.
Poilane's Natural Sourdough Bread
SOURDOUGH STARTER
1 c water; room temperature
2 c bread flour; (280 g)
FINAL LOAF
3 c water; at room temp
1 tb fine sea salt
6 c bread flour
Instructions
1. Days 1 to 4: In a small bowl, combine 1.4 cup off water and 1/2 cup (70g) flour and stir until the water absorbs all of the flour and forms a soft dough. Transfer the dough to a lightly floured work surface and knead into a smooth ball. It should be fairly soft and sticky (could be done in a bread machine). Return the starter to the bowl, cover with plastic
wrap and set aside at room temp for 24 hours. The starter should rise slightly and take on a faintly acidic aroma.
Repeat this for 3 more days, each day adding an additional 1.4 cup or water and 1/2 cup of flour. Eac day, the starter should rise slightly and should become more acidic.
Final Loaf:
3 cups water, at room temp
1 T fine sea salt (I sometimes use only 2 teaspoons)
5 1/2 to 6 cups (980g to 1 kg 120 g) bread flour
2. Day 5: you are ready to make bread. Transfer the starter to a large, shallow bowl, add the 3 cups of water, the salt, and with a wire whisk, stir for about 1 minute to thoroughly
dissolve the starter. Add the flour, a bit at a time, stirring
well after each addition. After you have added about 5 cups
of flour, the dough should be firm enough to knead. **(I take it up to this point on the dough cycle of my bread machine. I find that I need to take it out to knead because of volume after I've added about 800g flour--BTW, I always weigh rather
than measure the flour.)
Lightly flour a large, clean work surface, and transfer the dough to the floured surface. If your bowl is large and shallwo enough, you can knead the bread right in the bowl, reducing cleanup later. Begin kneading, at first folding the dough over itself to incorporate air - it may actually be too soft to knead, adding additional flour until the dough is
nicely elastic and soft, but still firm enough to hole itself in a ball. Knead for a full 10 minutes. Set a timer to be sure there's no cheating.
3. Form the loaf and reserve the starter: Pinch off a handful of dough, about 1 cup, to set aside for the next loaf.
Transfer this starter to a medium-size covered container.
Shape the remaining dough into a tight ball by folding it over itself. Place a large floured cloth in a round, shallow bolw or basket - one about 10" wide works well - and place the dough, smooth(top) side down in the cloth-lined bowl or basket. Loosely fold the cloth over the dough.
Set aside at room temperature for 6 to 12 hours. You have a lot of flexibility
here. A 6-hour rise is the minumum, but I (the author is still speaking) often prepare the bread in the evening and bake it the next morning, allowing the dough to rise for up to 12
hours. I have even forgotten the bread, baking it 24 hours later, and it was deliciously light and airy. The dough will rise very slowly, but a good loaf should just about double in size.
4. At least 40 minutes before placing the dough in the oven, preheat it - with a baking stone - to 500 degrees F.
5. Lightly flour a baking peel or paddle, or a flat baking sheet, invert the loaf onto it, and slash the top of the bread several times with a razor blade to a depth of about 1/4 inch, so it can expand regularly during baking. With a quick jerk of the wrists, propel the bread onto the baking stone.
Spray the bottom and sides of the oven with water. Spray 3 more times during the next 6 minutes. The spray will help give the loaf a good crust, and will give the dough a boost during rising. The bread will rise very slowly, reaching its full height during the first 15 minutes of baking. Once the bread
begins to brown nicely - after about 15 minutes - reduce the heat to 425 and continue baking until the crust is a deep, golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes
TOTAL time. Transfer to a baking rack to cool. do not slice the bread for at least 1 hour, for it will continue to bake as it rests. For best results, store the bread in a paper or clothbag once it is thoroughly cool. Plastic will tend to soften the dense crust you worked so hard to create. The bread should remain deliciously fresh for 3 to 4 days. **(I don't have a peel, and my baking sheet has a lip. Placing the baking sheet directly on the baking stone works well, but I plan to borrow a peel to see if it's better before buying one)
"*NOTE: After you have made your first loaf and have saved the starter, begin at step 2 for subsequent loaves. Proceed normally through the rest of the recipe, always remembering to save aboutr 1 cup of the starter. The starter may be stored at room temp in a covered plastic container or in a bowl covered with a damp cloth for 1 or 2 days, or refirgerated for up to 1 week. Reactivate teh starter every week by adding 1/4 cup water and 1/2 cup (70 g) flour. do not use more than 1 cup of starter per loaf. If you find you can't bake bbread every week and you end up with more than 1 cup of starter, offer the excess to a friend, add it to a yeast dough, or as a last resort, discard it. If refrigerated, remove the starter from the refrigerator at least 2 hours before preparing the dough.
Although starter can be frozen, I find it takes so long to reactivate, one might just as well begin with a new starter."
**Never add commercial yeast to this dough or starter. It will kill off the natural yeast.
**I've read that sourdough starter becomes rancid if not used.
That's why you should give away excess starter.
**If you decide to add other ingredients as you experiment, remember to do so after you have saved the starter ffor the next loaf, so you don't "contaminate the starter" or add something which will make it spoil. I've read cautions about not adding any sugars, other starches, etc.
**I have been experimenting with different herbs lately.
Rosemary, added after saving the starter, is particularly good.
Per serving: 3957 Calories (kcal); 18g Total Fat; (4% calories from fat);
131g Protein; 795g Carbohydrate; 0mg Cholesterol; 50mg Sodium
Food Exchanges: 53 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: "A Food Lovers' Guide To Paris" 1993 Edition
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