The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ChristLane2930's blog

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This is my version of Pain Paillasse or Swiss Root Bread. The ingredients were given by my husband's collegue who's working in a boulangerie in Géneve. Too bad that he only handed the ingredients but not the measurements and procedures! (maybe he knows that my husband is planning to open a Patissierie/Boulangerie shop again or they really keep the recipe sacred! not secret!) :((  :((

The ingredients he gave us is as bold like this!

**Pain Paillasse ingrédients: Dark wheat flour, Rye flour, Barley flour, malt, Yeast, Wheat Levain, salt

I played with the ingredients in other word experiment (again) !

I added T55 and T65 flour. And here's the result.




has holes.. but I want big holes!!!! :(( :((



Crumb has nice texture.. bit chewy,moist and creamy... :)


Overall... apperance is good! but the crumb, this is not what I want, I wanted with big holes! good oven springs! This is what I get when I don't do cold retard :(

The crust is crunchy, nutty, sweet.

The taste is good... it is bit tangy, nutty and sweet. The after taste is complex! My husband loved it! But I am not satisfied with the appearance (big holes!) and the taste... (maybe because I am more into sweet and nutty taste).

This is right for the persons who loves with tangy taste! :)

Next time I will do 18 hrs cold retard! and change the way I pre-shaped/ shaped to get a good oven springs. I will do another experiment with this bread! from ingredients measurements, timing to proofing! :) :)


Bon Appetite a tous! ♥♥♥



ChristLane2930's picture

I don't know what to cook for lunch... We had steak, salad and bread yesterday... I checked what I have in the fridge... I found some smoked bacon, fresh tomatoes, some emmental cheese, mozarella cheese, prociutto, and luckily I have canned button mushrooms and tomato paste!

I made pizza dough which I can use in 2 hrs (enough time before my hubby comes from work)!

Here are some photos... :)


the pizza dough

after 2 hrs

home made pizza sauce

ready to jump in!

finished product! :) It should be round but I can't make good round shape! :))

I made smaller piece which we gave to our neighbor... :)

*** funny thing was, when my husband came back from work and he saw my pizza he laughed the way I shaped it! (he is good in making pizza, he owned and run pizza shop before). He said, "you can bake breads and cook good... but poor in shaping pizza dough". He will teach me next time! :)

sorry I forgot to take photos of how thin it is... but I can say, it's crunchy! and has holes!☻☻☻





ChristLane2930's picture

I would say my sushi is better than in sushi resto here! ( just kidding! ☻☻☻) lol!

the difference is the way they cooked the rice. I learned making sushi in Japan way back year 2000.

No one beats home cooked foods! :)



close-up. Ain't it yummy? look at those transparent rice! that's how the sushi rice should be. :)

ChristLane2930's picture

This was our dessert last Sunday. Never had a chance to take pictures, I feel shameful to do so. But I tell you, the taste was amazing not too sweet! and the crust? oh, la.. la.. it was excellent with buttery taste!!! My in-laws loved it and requested me to bake again on May 1st! lol! :)


for the dinner... Baked Lasagna with Bolognese Sauce

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I baked Pain de Campagne yesterday and it was like a lightning that they (he invited his friend for a dinner) finished the 1klo bread!!!! I only had a slice and never had a chance to take pictures! I thought, maybe I can make jambon sandwich for my husband for his work. :(

So before going to bed last night, my husband asked to bake baguette for our lunch (oh! what a typical french who loves french bread and can't live without bread on the table!), I told him if he will pay me 5euro for each baguette I will! he said, "keep your baguette!" :))

Here are some photos of my baguette

straight from the oven... still hot!...


I love the caramelization!



not so good scoring (need to replace the blade), but not too bad I guess.... :)

The crumb

The crust

the crumb, close-up


irregular holes.


verdict: taste- is more delicious than the last baguette I baked. Taste little sweet (which we always look for baguette specially my husband [french people I think is not into sour taste], and very nutty! He said my baguette is perfect! He finished one and while I was taking pictures of the crumb, he took the bread and said... "stop taking pictures! let's eat it!" :-)

the crumb is slightly chewy with very nutty taste! the after taste is amazing! it'll exaggerately burst in your mouth!

the aroma is sooooooo good! you can even smell it while you chew, thus will urge you to eat more!

the crust is so crunchy and taste nutty,sweet!

Over all I will say that this baguette is a real keeper! Take note that I always criticize myself and always have a doubt with the bread I bake. If its not good I will tell it is not. But this one, when I took the first bite, the taste linger in my mouth! Taste great! I will definitely bake this over and over again!

*** this is more on nutty/sweet taste. like a typical french bread that we always buy in Artisan Boulangeries...☻☻☻

*** am I being exaggerated? sorry, just very happy with the result. My husband is my biggest fan!☻☻☻***


ChristLane2930's picture

Here are the flours that I usually use in baking breads. I don't buy in bulk as I just started baking, somehow I know it will be more on mistakes than baking a perfect bread. I bought almost my flours in Biocoop and some like the T65 (regain bio) and the Francine whole wheat (T150) are only in Intermache. I thought of buying T65 and complet in Biocoop next time, and anyway I am running out of stocks!. And "if" I become good a baker like others... I will buy in bulk for sure!!!! :)) :))

the one in the jar is gluten flour.


♥♥♥♥                                                                                     ♥♥♥♥                                                                                        ♥♥♥♥

And these are my grains




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When will I ever stop from experementing? I experiment everything! Though experementing I made these SD starters collections! My husband were so mad the other day when he bought fresh foods and started putting them in the fridge... He eventually got mad and said "c'est pas possible! que est tu faire avec ça, il ya beaucoup et partout!" and I answered him back! " c'est un collection!" lol! and he really got very mad!!!!!

He took out all my starters out of the fridge and said do something with my starters and just use little space of the fridge. He is right! I should have kept small amount of starters, anyway I can refresh and build again.

And now its the time to save my starters... so I thought of drying them and then keep them in a plastic... ( but where will I can put them after they dries up?)

Here are my collections

different types of starters

my all rye flour starters 1:3:4


my T110 stiff starters 50% hyrdation ( he's drying up!)

 T65 starters - 1:3:4


another T65 : 1:2:2.2


T65- liquid starter 2 days refreshed. 100%

Now I cannot blame my husband why he was so upset the other day! lol! :)) :))

Anyone want some? It's for free and they are all active! :)) :)) :))




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I feel bored yesterday and so I started opening our fridge! I saw some fresh strawberries from my in-law's garden, a frozen beef for roasting, and some left-over bulgur wheat! So I got excited and some thoughts made up, why not making fresh fruit salad? I should roast the beef! and I WANT TO BAKE BREADS! So finally I searched whatever I have in my cupboard.

As I said I love to experiment! I enjoy mixing and baking lol! I don't mind whatever I put (anyway it just only me and my husband who's going to eat the bread) So I baked bread which is actually I don't know what I shall call it. Anyway here are some photos... You may name it..... whatever... ^_^

still cooling...

I accidentally cut the hole! :'((

My husband were sooo hungry and couldn't wait to slice the bread!!!!! I stopped him! ( we were actually eating already) I told him I should take some photos first! :)

The crust! sooo crunchy not bitter but slightly sweet instead!


close-up... the crumb is soft! slightly chewy and sweet. there is something that excites we with this bread! the after taste is different! I may say it is delicious! Mon marie m'a dit il est trés bonne! I am flattered or maybe he's just joking! :))

this one? well the same formula but over proofed!!! I have small baking stone and I baked the batard first which is well-proofed. I thought of putting the boule in the fridge first to slow down the fermentation but my husband kept on talking to me and also I was ironing our clothes, in short... I forgot! So this what happened! When I cut the bread it deflates and became ugly! lol! I shouldn't have cut it! grrrrr!

But still for me it's lovely! My husband asked me what's the name of the bread? I said "I DON'T KNOW" :)) :)) :))

Anyway here is the recipe of this unknown bread:

420g T55 flour

30g Rye Flour ( farine de seigle)

30g W Wheat Flour (T150)

20g Farine de Kamut

2 tbs gluten flour

435g water ( do not worry it will absorb by the soakers) whooping 87%!

10g instant yeast ( had to use higher quantity as I need to bake bread before my husband comes back from work)

12g salt de guérande


2 tbs Oat Bran

2 tbs oat flakes

2 tbs bulgur wheat ( this left-over and already soaked in water you may want to soak it separately first as the water content is not included in the recipe or you may adjust the water)

My procedure:

  • Mix all dry ingredients until all incorporated.
  • Add the water and autolyse for 15mins... becareful not to autolyse more than 15mins as the mixture will expand faster due to instant yeast.
  • Put dough in the mixer and mix for 3-4 mins in slow speed. Then rest for 5mins.
  • Again do the 2nd mixing in moderate speed for 10 mins or until the dough reach its medium window pane test.
  • Put the dough in a slightly oiled bowl and cover tightly. Rest for 20mins
  • Put the dough on the working table and do 1 SF business letter style. Put back in the bowl, cover tightly and let rest again for 20mins.
  • Put the dough back on the working table and do one last 1 SF business letter style. Put back in the bowl, cover tightly and let rest for 25 mins for bulk fermentation.
  • (Meanwhile pre-heat your oven to 250°C together with your steaming apparatus while you are preparing your dough)
  • After 25mins put the dough on the working table and gently de-gas with gentle tapping.
  • Shape to boule or batard or whatever your choices is.... ( no need for pre-shaping) and proof for 45mins. Do not over proof! otherwise your bread will look like my round one! lol! :))
  • When your oven is ready, 3mins before you put your dough spray the wall of your oven with water to create moisture inside.
  • Then score the dough and put on the baking stone and put 2/3 of boiling water to create steam. I always do within 6 mins of baking I make sure I make steam by spraying the wall and or by pouring ample amount of boiling water that's how I get a wonderful crust color. After 10 mins remove your steaming apparatus and continue baking for 25-30mins on 230°C
  • Turn off your oven and leave the loaf inside with the door ajar for 5-10mins.

let it cool on the wire rack.


We ate the piece after 5hrs. and sooo yummy! I made jambon sandwich with the other loaf for my hubby so he have something to eat at his work!

Eventually... you can modify this by using sourdough starters and do the overnight retardation in the fridge... Well definitely I will do it the next time...

Meanwhile I am making DMSNYDER "Steve's Pugliese Capriccio" and I am still on the stage of refreshing my starter. lol.


ChristLane2930's picture

I followed DonD baguettes recipe... and this is the result. I made little adjustments though.

*notice my cute improvised lame! :)

the ear!

the crumb...

close- up! see how shiny it is? :)

the crust! not too thick and sooo crunchy!!!

what do you think about the crumb? I am a bit puzzled... Maybe I will mix with some T55 farine ?

I used T65 farine and farine de Seigle.

Please comment... It's my pleasure as it will help me to improve a lot in baking!!!

ChristLane2930's picture

I love experementing though I am newbie in baking and the result? I don't know... lol... I know there are mistakes with my formulations... you may correct me anytime and I will improve later with your help. :)

3 different shapes! lol! :)


the crumb.... slightly chewy and tangy with little sweetness... imppecable after taste! feels like it melts in your mouth!

the crust is not that thick but crunchy!


I used T65 farine and little Farine de Seigle and liquid levain... I think the next time I will make this, I should mix with T55 flour?



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