The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
  • Pin It
semolina_man's picture

Pain Celtique? (Celtic bread)

May 28, 2016 - 1:29pm -- semolina_man

Hello all,

 

Today I made a day trip to Reims, France.  Cool city and stunning cathedral.  Walking on the streets, I saw in the window of a bakery a loaf labeled "Pain Celtique".  I searched the internet and this site and didn't come up with anything definitive. 

 

The bread in the window looked like it was a spelt bread.  Deep brown boule with a shaggy crumb.  It looked robust and tasty.  

 

Does anyone know anything about this bread?  

Lazy Loafer's picture
Lazy Loafer

I'm blessed in that I have a husband who not only washes dishes, but also makes excellent beer and wine. A couple of days ago he was mopping up the 'warm' cupboard after his beer primary foamed over. I handed him a small bowl and spoon and asked him to skim some foam of the top of the beer for me - real barm!

After sitting for an hour or two the bowl of barm had subsided to a murky, foamy puddle of about 2 tablespoons in the bottom of the bowl. Then the adventure began...

I added some flour and water and mixed it up. I didn't measure, but it ended up about the consistency of a 100% hydration starter when you first mix it up. I then literally watched it rise!

After 10 minutes...

After 20 minutes...

After an hour and 45 minutes...

It filled the jar just before 2 hours. The dome collapsed slightly just after this.

I then stirred it down and took off 100 grams for a new build. This one had 100 grams of barm starter, 200 grams of water, 100 grams of bread flour, 50 grams of whole wheat and 50 grams of coarse rye flour. I then added water and bread flour to what was left in the jar and let that go again. It doubled after 2 hours and eventually filled the jar again.

Once the starters were risen and bubbly again I made dough with them. The white dough was 100% bread flour, 68% water, 29% barm starter (100% hydration) and 2% salt. The multigrain dough was 71% bread flour, 29% whole wheat flour, 68% water (note that I later added a bit of water), 29% multigrain barm starter (100% hydration) and 2% salt.

Beautiful silky dough! I did a few stretch & folds, then put the dough in the fridge overnight (and half the next day; I was busy making dough for the shop). When I had time I folded and shaped the dough into boules and into baskets to proof for a couple of hours. I had a certain time in mind to bake it (I was baking a bunch of different things) but when I poked it to make sure it was ready it poked back! This stuff is strong like ox and had a huge amount of push left! I had to bake it though, so onto peels, scored and into the oven. Five minutes at 475F, then about 20 minutes at 425. Finished temperature was about 204F inside. Fabulous oven spring!

I cut the multi-grain loaf today. I was very pleased at the crumb - fairly open and very moist.

And the great thing is - no sour! Basically this is just S. cerevisiae without the bacteria that make sourdough sour, so it makes a sort of 'sweet' starter. I'm interested to see how it keeps in the fridge, and whether it later develops any additional characteristics. Next time I will also cut down the percentage of starter to about 20% of the flour.

Next adventure - bread made with the sludge from the bottom of the beer primary!

gm15786's picture

croissant too flaky

May 28, 2016 - 6:31am -- gm15786

Trying to perfect my croissants. But the end result though tastes good is too flaky.When cool and I and slice it the croissant falls apart. If I put in a plastic  bag overnight they are fine the next day. I do not egg wash and bake in a convection oven @ 375 for 15 minutes. Any advice would be appreciated.

mikeortelle's picture

Looking for bakers in Colorado Springs!

May 27, 2016 - 9:12pm -- mikeortelle
Forums: 

Interested in a baking career? We have openings available for our Artisan Bread and Pastry teams at a brand new restaurant Till Kitchen in Colorado Springs, CO.

You can check out the job descriptions at http://altitudehg.applicantstack.com/x/detail/a25wg0ukthzy and see the restaurant site at www.tillkitchen.com for more info. 

dabrownman's picture
dabrownman

This is the 3rd try at baking a bread for BBD #83.  The theme is to bake a bread that has flours other than rye, spelt and wheat in it.  The first one used wine for the liquid and it killed of the SD wee beasties here BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios .  The 2nd shot was a complete success but my wife gave the loaf away to a friend so I didn’t get a crumb shot here 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds.

Here I the BBA #83 website -  http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour

So this time we are hoping all goes well and pictures of the inside and outside get taken.  This one is all about whole and sprouted grains, no fruits, seeds or nuts or odd liquids.  The buckwheat, quinoa and oat Toady porridge was toasted first with a bit of rolled oats.

The sprouted and whole flour that made up 50% of the total were made with rye spelt and wheat, barley, einkorn and emmer so this is really a 9 grain bread including the porridge with 6 of them hitting the theme.

The 12 hour bran levain was a 2 stage one with the bran sifted from the sprouted and whole grains used for the first stage and the high extraction portion used for the 2nd stage.  The 10 g of NMNF rye sour starter was retarded for 23 weeks.  The pre-fermented flour was 15%.  Once the levain had doubled after the 2nd feeding we retarded the levain for 16 hours.

We love to use bran levain because the bran is wettest and attacked by the acid in the SD the longest leading to less gluten cutting.  The bran also acts as a buffer allowing the LAB to continue to reproduce and produce acid at lower pH levels making for sourer bread – the perfect thing to make sure the sour doesn’t get lost in the powerful whole grain taste.  It is also perfect for rye breads where acid is so important.

Once the Levin came out of the fridge we stirred it down and autolyzed the high extraction and KA bread dough flour and water with the salt sprinkled on top.   When the levain had risen 25% we mixed in the salt and then added the levain stirring it in.  Then we did 30 slap and folds to get the gluten development started and get the ingredients well mixed.  Overall hydration was 75% not including the levain but not the porridge.

We did 2 more sets of 6 slap and folds on 20 minute intervals and then did 3 sets of stretch and folds from the comas points on 30 minute intervals.  The porridge was added during the first set of slap and folds and consisted of 5% each quinoa, oats and buckwheat at 100% hydration.  The porridge was brought to the simmer and simmered for 5 minutes before letting it cool in the pan to room temperature.  After cooling the porridge was topped up on water to 100% hydration.

Have a nice salad with that slice of bread

Once added to the mix the porridge brought the overall hydration up to 78%.  20 minutes after the gluten development was done we shaped the loaf into a boule and placed it into a rice floured basket for an 18 hour cold retard in the fridge. Once the dough came out of the fridge it was fully proofed so we pre- heated the oven to 500 F immediately with the combo cooker inside.

We unmolded the dough onto parchment on a peel, scored it and slid it to the CC for 18 minutes of steam at 450 F.  Once the steam came out we turned the oven down to 425 F convection and continued baking for 15 minute until the temperature inside was 207 F.

The bread bloomed and browned well but we will have to wait for a crumb shot. The crumb was very soft and moist and fairly open too!.  The best part is of course the taste,  The bran levain made for sour, The sprouted and whole grains made the flavor.  This is one fine bread you can only make at home 

 

Pages

Subscribe to The Fresh Loaf RSS