H ome days I wrote a fellow who found my blog by chance, called Miguel Alberto , and my luck, the boy is not only pleasant and cheerful as good of Venezuela, is a passionate baker and pastry ... I saw some of his work in bakery and was impressed. Is much, much talent, all it does look delicious, with that personal touch, so I'm sure will be successful if one day is devoted to this. Well, to make the story shorter ... I saw a cut of bread bordelais FB on its website, and I was fascinated. Very kindly sent me the formula for baking, which is IEPAN where he attended. After my calculations, and a minimal adjustments using my way of preparation, it was the result. And of course, a million thanks Miguel Alberto.
Bread Bordelais is a French country bread, the region Bordeaux (Bordeaux ) which is made levain or sourdough liquid, carries a mixture of white wheat flour, a little rye flour and wheat bran, which gives the integral touch and smell wonderful. In the same family, so to speak, the best known and frequently seen Bordeaux is the crown . This bread is made just as boule (round).
takes no additional yeast. It is crispy crust and dense crumb with holes slightly irregular, and a delightfully chewy texture.
is excellent with meats, cheeses, sandwiches is amazing, spread with jam for breakfast is wonderful, or to accompany any meal or a rich soup.
Today I want to ask something, praying for my neighbors in Japan. The recent devastating earthquake was a tragedy that has affected many people, and left us all shocked. Thanks!
Have a great week!
Ingredients:
( For two boules of 600 grs. Approx.)
Dough mother
91 grs.
strong flour 114 grs.
water 12 oz. sourdough ( the formula calls mm liquid I used my sourdough malt extract 100% hydration, as there is very little amount of mm, mm I think that if your initial 80 or 100% hydration does not affect the final result )
Preparation of sourdough: Mix the dough with water, and then incorporate the flour. Let it stand covered at room temperature for 16 hours. (Ideal temperature 24 C)
final mass Ingredients:
595 grs.
bread flour 70 grams.
rye flour 20 gm. wheat bran (wheat bran )
360 grs.
water 12 oz. salt
206 grs. liquid sourdough ( we have refreshed 16 hours before )
Development final mass:
1. In the mixer, place flour, white rye, bran, and water, mix for 2 minutes, then let stand approx. 15 minutes (autolysis)
2. Incorporating liquid dough and knead on medium speed until well integrated to the mass of mm. If necessary, stop machine and scrape sides of bowl and continue kneading until well incorporated (about 5 minutes)
3. Add salt and continue knead for approx. 3 minutes faster. The dough is elastic and moderately bright.
4. Place the dough on the table and work it lightly into a ball, which we leave to ferment in a greased bowl covered for two hours (120 minutes). With a stretched and folded after the first hour.
5. Divide dough into two equal portions. Bowling and let stand 20 minutes.
6. Bowling again and place the dough on the couche or fermentation or banetón baskets round. (I made a free and another boule in the banetón) Using banetón, remember to sprinkle enough flour.
7. Allow to ferment for half an hour (90 minutes).
8. Sprinkle with flour if necessary, make decorative cuts with a lame or sharp knife.
9. Carry a preheated oven at 210 C below and above 190 C or 200 C the average temperature if the oven is a single temperature. (I've heated the oven to 225 C, and baked at that temperature for the first 10 minutes steam, and then lowered the temperature to 200 C for 40 minutes) Total cooking time: 50 minutes approx. Remember to use steam for the first few minutes to crisp the crust is well.
10. Cool on rack and cut when fully cold.
This bread goes for Yeastspotting .
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