Auverne simple bread. Le pain Bougnat.

Category: Sourdough bread
Auverne simple bread. Le pain Bougnat.

Ingredients

OPARA (Sourdough)
sourdough ow. 100% wheat flour 29gr.
Wheat flour 61gr.
wheat wallpaper flour 3gr.
water 32gr.
DOUGH
Wheat flour 450gr.
seeded rye flour 50g.
all dough 125gr.
salt 10gr.
water 400-450g.

Cooking method

  • This bread appeared thanks to the efforts of the great French baker Pierre Nuri. I will not describe the history and merits of this bread, there is a lot of information on this topic in the net, anyone can do it on their own. It is surprising that this bread contains only three elements; flour, water, salt, everything is simple, hence the name Le pain Bougnat, but it should be noted that it is simply magnificent ..........
  • So:
  • Opara Mix the starter culture with water, add flour and knead into a soft ball, place in a convenient container, tighten with a film and leave for 6-12 hours (6 hours was enough for me)
  • Auverne simple bread. Le pain Bougnat.Auverne simple bread.Le pain Bougnat.
  • Dough Mix flour with water (I took 450g of water) and leave for 30 minutes, then add salt and dough and start kneading the dough, (stretch, fold) I did it 1500 folding.
  • Auverne simple bread. Le pain Bougnat.Auverne simple bread. Le pain Bougnat.
  • I don't have professional scrapers yet, I use old credit cards (very convenient)
  • After the "smudge" turns into a silky lump, put it in a container lightly greased with vegetable oil and leave for three hours for primary fermentation, during this time, fold the dough three times (every hour), then spread the dough evenly along the bottom of the container and place put it in the refrigerator for 12-24 hours for long fermentation. Dump gently
  • dough on a dusty surface or directly onto parchment, divide it in half, turn it with a cut on top, lightly shake it with flour and immediately send it to a preheated oven (220-230C), bake for 30-35 minutes with steam. Cool the finished bread on a wire rack.
  • Auverne simple bread. Le pain Bougnat.
  • And a short video from Richard Bertinet on working with the dough (although his dough, in this case, is not so wet, but this is how you can work with any dough by stretching and folding, and the result will exceed expectations).

The dish is designed for

2 hearth loaves ~ 400-450 rub.

Natali06
Seryozhenka, well, what a fine fellow you are! The bread, well, is unusually good! This is who deserves all our praise!
Seryozha , the question is not the case. You have absolutely nowhere to buy all the small things for baking?
I use old credit cards (very convenient)
Yes, even cars are easy to putty with them!
dogsertan
Natasha, thank you very much for the praise, I'm right even embarrassed, especially since the bread is not without a flaw, I still need to work, although this does not affect the taste, I will definitely still bake, though I am suffering with a gas oven

Quote: Natali06

Seryozha , the question is not the case. You have absolutely nowhere to buy all the small things for baking?

Yes, something like that, there is nothing like that, full of all sorts of priblud for confectioners, and bakers are offended, well, this is not a problem, I have already looked after several online stores in the UK, it remains only to get a salary.
ang-kay
This is something incredible. What a beauty!
And not very relevant. You can use a stainless steel tool to putty the walls to fold. Such a spatula in the store is not expensive.
dogsertan
Angela, thank you for such a high, not entirely deserved, assessment, although the taste and aroma of this bread is simply fabulous.

Quote: ang-kay

And not very relevant. You can use a stainless steel tool to putty the walls to fold. Such a spatula in the store is not expensive.

You can, of course, but I don't like that they get very dirty.
Tata
Quote: ang-kay
... Can be used to fold the stainless steel wall putty tool
Exactly, exactly. When I didn't have scrapers, I also bought a plastic and metal spatula. And the issue price is only 30-50 rubles.
Sergei the bread is wonderful and the holes
P.S. Videos with Bertine can be watched for hours
Tata
Quote: dogsertan
but I don't like that they get very dirty.
The dough also remains on the scraper if it is watery. Dough with rye flour sticks strongly, such as Darnitsky. But I moisten both the table and the scraper with water, or maybe with butter.
dogsertan
Quote: Tata

The dough also remains on the scraper if it is watery. Dough with rye flour sticks strongly, such as Darnitsky. But I moisten both the table and the scraper with water, or maybe with butter.
Tata, Thank you. I also pour oil directly on the table, but only if it is included in the recipe, and I only need a scraper to clean the table, usually after 100 folds. This dough is extremely thin, but in the end it stops sticking to your hands and smears the table.
Good luck with your bread.
Natali06
Seryozha, I'm not on business again. You are discussing scrapers, I want to show you mine.Auverne simple bread. Le pain Bougnat.
And I like it more than plastic ones. It is much more convenient for them to clean up and share than others. Yes, and I did not notice sticking behind him.
dogsertan
You are discussing scrapers, I want to show you mine
Natasha, thank you. The scraper is undoubtedly good, but it is with this one that my wooden handle gets very dirty with a batter.

Today I baked this bread again, it is painfully good (gastronomically), and I worked on the mistakes, it turned out much better, but it is a gas oven. Natasha, I highly recommend you to try baking this bread.
Auverne simple bread. Le pain Bougnat.Auverne simple bread. Le pain Bougnat.Auverne simple bread. Le pain Bougnat.
Natali06
Quote: dogsertan
I highly recommend you to try baking this bread.
Seryozha, I wish I could! Such bread is a dream!
But!
1500 folds.
I'm afraid I won't
dogsertan
Quote: Natali06
I'm afraid I won't
In today's version of the water took 30g. less (420), only 1000 folds turned out. Do not be afraid, I am sure you will succeed
julia_bb
Cool bread, I love this - rustic. Interestingly, will it work in a bread maker?
GTI Tatiana
Quote: julia_bb
Interestingly, will it work in a bread maker?

I really love this bread. Knead lazily with your hands. I got used to batching in HP.
First, on the Pizza or gluten-free program (which immediately kneads), I mix the water with the flour. After mixing, I turn it off. I add salt, dough, sometimes ascorbic acid and set the Basic program, the Dough mode. At the end of the kneading, I transfer the dough into a container, and then as described by Sergey.
I think this bread still needs to be baked in the oven, because it is divided into two cold from the refrigerator and immediately into a hot oven 230 * C for a baking stone, if there is one)

julia_bb
Tatiana, thank you. It will be necessary to try as you say))

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