Winemaker's bread (Pain au Vingeron) in the oven

[Mature dough]

Winemaker's bread (Pain au Vingeron) in the oven

Category: Yeast bread

Kitchen: french

Ingredients
Mature dough
Wheat flour, premium	170g
Water	120g
Pressed yeast	3d
Salt	3d
Main dough
All ripe dough	about 300g
Wheat flour, premium	340g
Water	125
Wine, dry red	125g
Raisins, pitted	170g
Hazelnut, crushed	50g
Almonds, crushed	50g
Pistachios, not salted or fried, chopped	20g
Pine nut	20g
Salt	6g
Pressed yeast (optional)	6g

Cooking method

• Have you watched the movie "Good Year" (by the way, I really liked it)? Does the Provencal cuisine leave you indifferent? Then maybe you know Peter Mayle, an Englishman in love with France and in particular with Provence? The other day I got one of his books "Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes". After getting to know Italian bread, I won't say that I'm a big fan of French. But still something hooked me. Today I want to share my adaptation of one of the recipes by Gerard Auzet, a baker from Provence who co-authored Peter Mayle.
• This is a bread with red wine, which bears the uncomplicated name of Pain au Vingeron, but tastes amazing! This bread is exceptionally good for breakfast in the form of toasted toast topped with butter, jam or honey.
• Mature dough
• 1. Take wheat flour, it is best to take the French type 55. If there is no such flour, then any white baking flour will do, rub the yeast in it with your hands until fine crumbs, add water. Knead the dough for about 5 minutes. Transfer the dough to a bowl, cover with plastic foil and leave it overnight (I had it for 6 hours).
• The next day:
• 2. Combine the flour and salt in a bowl. Add water and wine for the main dough to the mature dough. Mix well and pour the resulting substance over the flour and salt. Knead the dough. Knead the dough until it comes off easily from the table and hands. 5 minutes before the end of kneading, add raisins and nuts to the dough. Form the dough into a ball, transfer it to a bowl dusted with flour or oiled with olive oil, cover with a towel and place in a warm place for 1 hour.
• 3. Place the dough on a floured table. Divide the dough in two. Roll each part into a ball. Cover the balls with a towel or bowls and let sit on the table for 20 minutes.
• 4. Preheat the oven to 250C.
• 5. Form a loaf of each ball. Transfer each piece to a floured towel, separating each loaf from the other with a fold of the towel. Cover the top with another towel. Leave it in a warm place for 45 to 60 minutes or until the workpieces are doubled.
• 6. Transfer the blanks to a shovel sprinkled with semolina or flour. Make one longitudinal cut in each loaf. Spray the sides of the oven with water. Plant the loaves on the stone quickly. Spray the oven with water again and close the oven. Reduce the temperature to 230C and bake the loaves for 20 to 35 minutes until they are dark brown.
• 7. Cool the finished baguettes on a wire rack.
• 
• 
• 
• 6. 6. Bon Appétit (Bon Appetit, French)!

The dish is designed for

2 loaves

Time for preparing:

9 - 15 hours

Cooking program:

oven

Note

Englishman Peter Meil ​​devoted 15 years of his life to working in the advertising business. Then, in 1989, he released the novel A Year in Provence, which became an international bestseller, and since then devoted himself exclusively to writing. In love with the South of France, he composed a kind of apology for Provence in novels, art guides and encyclopedias "Hotel Pastis" (1993), "Always Provence" (2000), "Another Year in Provence" (2000), "Long live the holiday! " (2001), "More Provence" (2002), "Provence from A to Z" (2006). In the same 2006, the famous Hollywood director Ridley Scott filmed the novel Good Year, staging a film with Russell Crowe in the title role.

I modified the original recipe with ripe dough, increased raisins and nuts volume and rise time.

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Well, suppose, from the very recipe for this bread by Gerard Aze, you took only the name "Winemaker's Bread"

The recipe and cooking technology has been completely changed. Gerard Aze did not cook this bread in the Big, for several days

Your bread turned out to be beautiful, so write: the recipe is taken as a basis ... which I changed in my own way.

Well, suppose, from the very recipe for this bread by Gerard Aze, you took only the name "Winemaker's Bread"

The recipe and cooking technology has been completely changed. Gerard Aze did not cook this bread in the Big, for several days

Your bread turned out to be beautiful, so write: the recipe is taken as a basis ... which I changed in my own way.

So, I kind of wrote that this is my adaptation, the main thing is an idea, water and wine and a large set of nuts with raisins. The amount of nuts and raisins in a Frenchie is less, significantly. But this is a matter of taste. Besides, there is no big and mature dough here.

What is ripe dough? This is a dough that has been distanced for some time and is used for the main one, I will not explain the details, and it is so clear ...

Gerard Aze makes this bread in one go, with several short proofings. See the book "Confessions of a Baker" page 82. This book is now on my table

I’m not arguing about mature dough. You just mentioned big, so I wrote about mature dough. I have a slightly different book (original, but electronic and there it is not 82 pages). Yes, in the book this bread is baked using an accelerated technology without preliminary fermentation and with intensive kneading. Everything is correct. So the question is what? Should I replace the word "adaptation" with "version"?

[Idol32,]

What a wonderful breadIdol32, story!!!
It was read by your narration ... And we would have to repeat at least any of the options, our dear masters! Both are great!

Thank you!

The bread is tight in my opinion. But with so much filling, the crumb will not be different. I baked it last night, it was already late and cut it almost warm. As a result, the crumb frizzes - you can see it in the last photo. But the taste is wonderful. If you are going to bake, be sure to take only high-quality wine - when you wake up the bread it doesn't seem to smell like wine, but when you bite off a piece, after a few seconds you feel a slight taste of wine. Not very intrusive.

I'm not arguing about mature dough. You just mentioned big, so I wrote about mature dough. I have a slightly different book (original, but electronic and there it is not 82 pages). Yes, in the book this bread is baked using an accelerated technology without preliminary fermentation and with intensive kneading. Everything is correct. So the question is what? Should I replace the word "adaptation" with "version"?

Gerard Aze does not bake his bread using accelerated technology! He has the eternal technology of French bread, French baguette! He even describes it in the traditional bread dough, and all his recipes are based on baguette dough, baguette pastry, and a slightly increased portion of yeast, so he uses Oze such an "accelerated" technology I will not go into details ...

You just need to refer to it carefully. He has not accelerated, but the usual technology for French bread-baguettes. You just need to indicate in your recipe that the idea of ​​using red wine in bread dough was taken from Gerard Ose, and you took your own dough and baking technology. Because you only took this moment from Oze.
In principle, nothing happened in the technology of kneading and baking new bread, you use your own proven scheme, which is quite successful

Thank you for understanding! Your bread is always beautiful, nice to look at!

[Marina]

Both are great!

Marinawho would argue, the bread is great

Does bread taste sweet? There are a lot of raisins in it ...

The bread is tight in my opinion.

I baked this version of the bread, with red wine. My crumb also turned out to be dense, I think that this is the influence of red wine.Red wine, especially quality wine, contains a sufficient amount of tannins. Perhaps they also tighten the crumb in some way?
Or do you need to increase the amount of yeast like Oze?

Does bread taste sweet? There are a lot of raisins in it ...

In the original, the raisins are much less - 1/3 cup (cup - about 240 ml). There are also the same amount of hazelnuts and almonds, but only one tablespoon of cedar and pistachios. But I like it when there is a lot of filling, so I increased its volume. And the taste of bread is complex and sweet!

Gerard Aze does not bake his bread using accelerated technology! He has the eternal technology of French bread, French baguette! He even describes it in the traditional bread dough, and all his recipes are based on baguette dough, baguette pastry, and a slightly increased portion of yeast, so he uses Oze such an "accelerated" technology I will not go into details ...

You just need to refer to it carefully. He has not accelerated, but the usual technology for French bread-baguettes. You just need to indicate in your recipe that the idea of ​​using red wine in bread dough was taken from Gerard Ose, and you took your own dough and baking technology. Because you only took this moment from Oze.
In principle, nothing happened in the technology of kneading and baking new bread, you use your own proven scheme, which is quite successful

Thank you for understanding! Your bread is always beautiful, nice to look at!

In all fairness, I'll write: what you call "eternal technology" appeared not so long ago. Namely, with the advent of industrial kneaders, which made it possible to use intensive kneading and, thereby, significantly reduce the time for making bread. But already in the 60s of the last century, all the same Frenchmen took care of the low quality of bread and recommended using "Pâte fermentée" in the preparation of bread and the so-called advanced improved (improved) way of kneading the dough (short kneading at low and medium speeds). Source - "Bread Baking: An Artisan's Perspective", DiMuzio, Daniel T.

I take off the word "eternal", I wrote it and then I thought I needed to remove it, but .... as it is

[Tanya]

I baked this version of the bread, with red wine. My crumb also turned out to be tight,

Tanya, I also baked bread with red wine. The idea of ​​trying to bake such bread was prompted by R. Bertine with his recipe "Bread with Cabernet Flour". Flour is made from grape cake, according to him, it is produced in Canada.
We can't find such flour here, so I decided to experiment with just red wine. The bread turned out to be not dense, and, since it was made without fillers, it goes well with any dish. The recipe is on the forum.

Idol32Your bread, as always, is great!

[Marisha]

Marisha, apparently we had different wine or the card went like that But the bread turned out to be normal, really "for everything"

Thank you!

In wine (in any industrial wine) there is a preservative - sulfur dioxide (e220), which can have a depressing effect on yeast. But they write that it is used in such small quantities that it will have a minimal effect on the activity of the yeast. But from experience I will say that bread according to Bertinier's recipe with raisins and caraway seeds or with walnuts and dates rises better on mature dough than this one. The fault is, I suppose, the abundant filling and yet the e220.

and if you take white dry wine? or it doesn't "roll" at all ... and my raisins are yellow ...

Well, white I don't know how it will be. And light raisins ...

here I am also in doubt ..