Bread Tordy du Ger

Category: Sourdough bread
Kitchen: french
Bread Tordy du Ger

Ingredients

Sourdough 100% wheat 130g
Wheat flour 400g
Rye flour 40g
Water 250g
Pressed yeast 6g
Salt 8g
Unfermented malt 2g

Cooking method

  • Mix ingredients and knead until the dough is kneaded until the gluten develops well. You can test on a gluten window: take a ball of dough and stretch it like a thin film, it should not tear.
  • Not knowing exactly what flour the author used, I baked both on wheat flour with 12.0 protein-Predport and on wheat flour c. from. Uvelka, added peeled rye. In both cases, I had to add about 25g more water.
  • I reduced the pressed yeast to 4g.
  • After mixing all the ingredients, I left the dough for 30 minutes to form gluten, then kneaded for 10 minutes at the second speed.
  • Fermentation - 30 minutes at 26 ° C, then put in the refrigerator, on the lower shelf for another 2 hours.
  • Warm the dough at room temperature.
  • Form an oval blank. Using a rolling pin sprinkled with flour, split into two halves, unfold and repeat.
  • When connecting two sides, make two or three turns.
  • Bread Tordy du Ger
  • Proofing - 1 hour.
  • Bake at 230 ° C with steam for 30 minutes.
  • Bread Tordy du Ger
  • I never manage to achieve the same degree of disclosure in the twists, as the author, but I will strive for this, because baking this bread is a pleasure and eating it even more. You can, of course, bake ordinary bread according to this formula, without further ado, and it will also be very tasty. But it is interesting to tinker and at least try to reproduce the shape of traditional bread.

Cooking program:

Baking in the oven

Note

Following the link from the magazine 🔗 I got acquainted with Pani Nostrum's blog 🔗./. The author of the blog, describing the rich history of different European countries, at the same time introduces us to the traditional artisanal bread for these regions. In this case, the bread of the southwest of France.
Tordy du Ger is a Pyrenean wheat bread, according to the blog author, adapted from the book "Pain d'hier et d'aujourd'hui" by de Mouette Barboff. In its composition there is a certain amount of rye flour and it is distinguished by an original molding: the bread is, as it were, split into two parts, which are twisted in two or three, four turns, depending on local customs. Despite its apparent simplicity, it is rather difficult to form it. But the bread turns out delicious: with a thin crispy crust, soft crumb Keeps freshness and taste for several days, goes well with all dishes.

Galina S
Vasilisa hello such an interesting shape of bread. how much to warm at room temperature? so I want to try it through the refrigerator, but if you leave it for a little longer? what do you think?
barbariscka
Galya, I didn't hold it for 30 minutes for long. I think that like many breads, you can leave it overnight, but the yeast must be reduced, otherwise the dough will run away. And yet, if left overnight, sourness may appear. And I would prefer to put already formed bread in the refrigerator overnight, and ferment at room temperature.
Gasha
Vasya, I just admire your skill! Bravo! Luxurious bread !!! And the name is so beautiful !!! With pronouns ...
barbariscka
Thank you Galyunya! I bought into the name ... But the bread, surprisingly (the composition seems to be common for French), is delicious.
Twist
Vasilisa, the bread is just gorgeous! What a craftswoman you are! Taking off my hat!
barbariscka
TwistThank you Marina!
Omela
Quote: Gasha

Vasya, I just admire your skill! Bravo!
I join.
barbariscka
Thank you Oksanchik, but you embarrassed me ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers