Greetings from the Pyrenees- Newbie bread maker using pate fermentée
Hello out there, I'm a Scottish lassie living in the French mountains. Not a lot of people or shops around so I have to do my research online (when it works) - on 1 G. This is also my first forum and first post ever, apologies if I go on too much. So I found this site last week after having left over pizza dough in the fridge. I googled what I could do with this and if I could use my wee oven, It reaches a good temp (230) but the hitch was adding water at the start. It's a Sage smart oven by Breville, there were some old threads about using these types but with glass tubes on the bottom of the oven - it was a toe curler if I made a mistake. Eventually, ma brain kicked in I would add the water to the crumb tray once I started the bake. So far so good.
The bread was made (I winged it) and made a note as I went along, please see above but the gist is:
@ 110 g pate fermentée (the old pizza dough)
1 TSP salt
500 g flour : 200g white, 200g campagne, 100g dark rye
1 tsp dried active yeast in 100 ml warm water
220 ml warm water
Add prepared yeast and old dough to warm water used electric mixer to get this blended.
Mixed the flours and salt - add dry to wet mix together by hand, dough prepared using Emanuel Hadjiandreou method- 8 hours later, bread cooked, oven still works. Bread tastes like sourdough. One very happy customer, now to clean up.
I would like to know anyone using that method and how I can develop it. I did save some dough from today for next time.
Greetings Spot from Perth Western Australia and well done on your 1st post, your bread looks pretty good. I was in the South of France this time last year staying with my sister who lives in Guizerix and you can see the Pyranees from her back garden. I did manage to make some bread whilst staying there and had wanted to bake with one of her neighbours who had built a very fine wood fired oven, i did get to try his pizza which was very very good but we both wanted to get into the bread but unfortunately he was away for most of the 2 weeks that we were there , definitely next time! Kind regards Derek
Hello Derek, thanks for your reply, very kind to comment on the bread, it tastes good but a lot of work required for develop rise and the gizt of the starter. I hope to get a bit of advice relating to this French style of starter, ironically my neighbour is a Baker but he works all night and is never here. Think he sleeps at work. There are a lot of outdoor wood ovens which I would like to try, pizza sound really good as a starter. We are at 1200 metres so winter is a non starter, but weather unpredictable as it is everywhere. I have once entered a tiny bakery in the Alps where the bread was being baked in a wood fired oven - as medieval as you could imagine, a lad just feeding the fire, Baker working the dough. Best tasting bread ever. Thinking of posting a new question to collect some advice, some very serious bakers on this site. Lots of reading to do. Cheers, Cath & Spot the dog
Hi Cath and Spot I thought you might like this, its a picture my sister in France had hanging up, she also has 3 Jack Russells.
and here they are Mum Dad and Poppy their last pup!
I was having another look at your dough formula it seems that the salt could be a little light on as a tea spoon weighs about 7g from memory and your dough is based on 1000g of flour so if you accept 2% as being the correct amount then you would be looking at 20g i also suspect that the yeast quantity could be a bit low, again not quite sure on the weight of a teaspoon of yeast but seem to think its about 5g. So much easier if everything is weighed and bakers % used to evaluate the quantities.
Kind regards Derek
Hi Derek, great photos, love the nest of Russell's. We had friends over with their female called Lolly. She and spot have some shocking arguments so both out on the balcony to cool off, such dominant characters.
Well, I will be stepping up to the counter maybe tomorrow as it very stormy here so will will weigh the salt and yeast into this next effort, I used less before as I imagine the old dough has some fermenting qualities but it could just add a flavour so the other option is to try one batch prepared the night before. Must read up on it. When it's stormy here we have to turn off internet connection and I also cycle but as early as possible to avoid the heat so I will fit it in.
Many thanks for the tips though, all advice is gratefully appreciated. Cath