Boxer Bread (Richard Bertinet)

Category: Yeast bread
Boxer Bread (Richard Bertinet)

Ingredients

wheat flour 500 g
fresh yeast 10 g
salt 10 g
water 350 ml

Cooking method

  • Boker-style bread comes from the Cote d'Azur, from the city of Boker, which until the middle of the 19th century was the main granary of Languedoc. A special variety of local wheat was grown here, from which this bread was baked for more than one century. In the conditions of our reality, bread is baked from ordinary flour, and molded in the Boker way.
  • 1. Rub the yeast into the flour with your hands until fine crumbs are formed. Add salt and water and knead the elastic dough at low speed. In this case, I made the kneading with my hands as described in the book "My Bread". It took 15 minutes to get the elastic kolobok, and the process turned out to be much easier than it seemed when looking at the photo. I have already baked bread from such a dough, kneading it with a hand mixer, and in the end it was slightly thinner. When I used all the same ingredients down to a gram and a milliliter, but applied manual kneading, the dough turned out to be just right in consistency. Unfortunately, it was impossible to photograph the process of manual kneading, taking into account the dirty hands and the lack of assistants.
  • 2. Form the dough into a ball, lightly dust with flour and leave to rise for an hour.
  • 3. After this time has elapsed, place the dough on a cutting mat and smooth with palms into a rectangle. Moisten the surface of the dough with water and sprinkle generously with whole grain or cornmeal. Roll up the dough, not reaching the opposite edge of 3 cm, grease it with water, wrap the remaining edge up and seal.
  • Boxer Bread (Richard Bertinet)

The dish is designed for

8 pcs.

Time for preparing:

2 -2.5 hours

Cooking program:

oven

National cuisine

french

Note

I can't judge the taste of the original Boker bread, but believe me, our flour turned out to be incredibly fluffy and delicious bread.
Cook with love and bon appetit.

Vitalinka
Marina, an interesting recipe and unusual bread shaping! I understand that buns are obtained, right? And to lay out on one side - is it for a cut? I take it to the bookmarks.
Twist
Vitalinka, buns are obtained in shape. But it tastes like bread.
Sideways - just put on the cut. Absolutely correct.
Kara
Marina, do I understand correctly that you mean fresh yeast?
That is, you can't make such yummy from dry ones?
Omela
OOOOO, Marish, what holes !!!!
Twist
Kara, everything should work out with dry yeast (although I don't really like working with them). 10 g of fresh - this will be 3-3.5 g of dry yeast.

Little, the holes did turn out. It seems to me that this is because I took a chance and worked with the dough with my hands. And I got great pleasure from the process itself.

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