The Fresh Loaf

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pain de beaucaire

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breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you some more stuff.  This is my own improvisation of Pain de Beaucaire.  I decided to make them more stick like, which actually made them resemble the Chinese fried doughnut "yauh tiuh".  For more info, please check out the following websites:


http://www.breadcetera.com/?p=121


http://www.wildyeastblog.com/2009/04/13/pain-de-beaucaire/


Enjoy!


Tim




Pain de Beaucaire Sticks


Ingredients:


95% AP Flour (1194g)


3% WW Flour (38g)


2% Rye Flour (26g)


63% Water (792g)


2.2% Kosher salt (28g)


10% Firm Sourdough Starter (60% Hydration) (126g)


1/2 tsp Active Dry Yeast


Coarse wheat bran



Makes 2204g dough.



Directions:


6:55pm - Mix all ingredients into a ball with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.


7:30pm – Turn dough in bin, cover.


8:00pm - Turn dough in bin, cover.


8:30pm - Turn dough in bin, cover.


10:30pm – Divide dough into 2 equal pieces, roll out each piece into an 8” x 15” rectangle.  Make slurry with water and some AP flour.  Brush slurry onto each piece of dough, sprinkle coarse wheat bran on one piece, and turn the other dough piece on to the other.  Cut into 4 strips that are approx 2” wide, transfer to lightly floured linen couch and proof for 1 hour.  Strips should be proofed with each layer on top of each other.  Cover in cloth and plastic.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)



11:40pm – Gently turn loaves onto side transfer loaves to a peel or flipping board, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 15 minutes.  Rotate, turn down to 450F with convection and bake for another 15 minutes or until internal temp reaches 210F.  Cool completely for about 2 hours or overnight before cutting and eating...

 

xaipete's picture
xaipete

My main motivation in making Pain de Beaucaire was that it could be completed in one day! I refreshed my starter early yesterday morning and made the levain for this bread from the discard. The bread took me only twelve hours to complete.


I broke off a piece of the finished loaf last night so I could taste it warm and was surprised by the prominent burst of sour on my upper palate.


This morning I had a closer inspection of these cooled, rough looking, free-form loaves. They have a someone soft texture and a medium crumb, and I liked the look of the vein of bran running through their middles! I toasted a piece for breakfast and was struck by how similar it tasted and looked to ciabatta--no surprise here really; this area of France is very close to Italy.


I think this bread is best served warm with a regional dish from southeastern France, e.g., coq au vin or a fish stew. I would make it again.


pain de beaucaire


pain de beaucaire



Named after Beaucaire, a region in Southeastern France, the Pain de Beaucaire is one of the first breads to be made "free-form" or not formally shaped. The bread is produced by placing two layers of dough on top of each other and then cutting with Râcle a Beaucaire, strips of dough that are baked side by side, giving this bread the unique appearance. Pain de Beaucaire was very popular until people started to prefer the lighter and crunchier baguette. However, this authentic regional bread is currently enjoying a resurgence as a new generation discovers its many appealing characteristics (Suas, p. 220).



I think a râcle a beaucaire is a type of pastry scraper.


Levain:


2 3/8 oz. bread flour


1/8 oz. rye flour


2 1/2 oz. water


1 1/2 oz. stiff starter (50% hydration)


Mix all the ingredients until well incorporated (DDT of 70º). Allow to ferment 8 hours at room temperature (65º - 70º).


 


Final Dough Formula:


1 lb. 1/8 oz. bread flour


9 oz. water


1/8 tsp. instant yeast


1/8 oz. salt


6 1/2 oz. levain (all of the levain)


wheat bran


My method:


Mix water and levain with paddle attachment to soften up levain (about 1 minute). Mix remaining ingredients, except wheat bran, with paddle (1 minute), turn off mixer and let sit (5 minutes). Resume mixing with dough hook at speed 2 until dough has a medium consistency--window pane starts to form but breaks upon stretching (about 4-5 minutes). Put into an oiled, lidded container and bulk ferment at 75º for 1 1/2 hours. Shape into a ball and let rest 20 minutes. Make a paste of 1 tablespoon flour and 5 tablespoons of water. Pat ball out into a rectangular shape about 1 inch thick. Cut rectangle in half both length- and cross-wise. Apply paste to rectangle and sprinkle with bran. Place one length-wise strip on top of the other, bran sides facing inward. Move loaves keeping bran seams horizontal to a couche and let proof 2 hours. Preheat oven with stone to 450º, remove loaves from couche and place on pan-sprayed parchment paper with bran seams vertical (seams will hold because they have been pasted together)--in other words, you bake the loafs sideways. Bake on stone for about 25 minutes.


-Pamela


 

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