Recipes

PAUL Pain Ancien 400g
Ingredients
  • French Flour (white strong flour) 250g
  • Fresh yeast 5g
  • Fine sea salt 5g
  • Water 170ml

 

Method
  1. Mix all the ingredients in a bowl by hand. You will notice the dough is very sticky and feels like it has too much water, this is completely normal.

  2. Once you have mixed all the ingredients together, turn out the dough onto a floured table.

  3. Start turning the dough from top to the bottom. Continue to fold the dough few times until you notice that the dough starts getting a bit easier to handle and always making sure you have flour on the table each time you fold the dough. For each movement you should be able to lift the dough from the table in one piece and get the dough down to the table to pick it up again. The more force you put into those movements the better and smoother the dough will get.

  4. 5 minutes after this process, the dough will look smooth, which is exactly what we are looking for. If it is not smooth enough continue for another few minutes until it does.

  5. Once the kneading part is done, place the dough into a clean bowl and cover it with a wet cloth. Leave the dough for 1 hour to rest. During this time, you will have to make a couple of turns to enable the dough to “deflate”. For each turn, carefully take the dough from the base, lift it and fold it on itself. Put it back into the bowl and cover it back. After this process, leave the dough to rest for another hour.

  6. Once the dough has raised, remove it onto a lightly floured table and cut it into a small loaf size between 300g/400g.

  7. Flatten the dough and carefully roll the doll like a Swiss roll - tapper the ends so that the middle is fatter.

  8. Place the shaped dough into a greased tray, cover and allow the dough to rise.

  9. Cut a line on the top with a sharp knife.

  10. Place the shaped dough into the oven, pre-heated at 230°C gas mark 8.

  11. If possible, place a small empty can with some water in at least half an hour prior to baking (this will allow the loaf to grow in a steam environment rather than a dry oven making the bread crack).

  12. Bake the bread for about 20-35 minutes depending on your oven - take the bread out and hold it with a cloth and tap the base with your knuckles. If it sounds hollow, then it is baked. Per contrary, if it sounds like a thud return to the oven and allow a few more minutes. Voilà!