The Fresh Loaf

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Pain Paillasse - using my 36 hour sourdough baguette dough

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txfarmer's picture
txfarmer

Pain Paillasse - using my 36 hour sourdough baguette dough


 


I first learnt about Pain Pailasse from Don's post here, have been intrigued by the unique shape ever since. Since the original version is likely made with a wet white dough using levain, I thought it'd be appropriate to recreate it using my 36 hour sourdough baguette dough. Loving whole grain flavor in my baguetts, I just can't make an all white dough, so I used some rye starter to bring out extra flavor, the total rye ratio is 10%. Don kept his dough at 75% hydration, I used 78% to account for extra water absorbed by the rye flour.


AP flour, 425g


ice water, 315g


rye starter (100%), 100g


white starter (100%), 50g


salt, 10g


- follow the basic 36 hour sourdough baguette formula here, but twisted two of the shaped baguettes to create Pain Pailasse, while keeping the other two as normal baguettes.


 


The "normal" baguettes were open, light, and moist as expected



 


The Pain Pailasse ones had good shape and crust



 


Seemed to have relatively open crumb, but not very evenly distributed




 


However, a side by side comparison shows that the crumb of Pain Pailasses(on the right) is much tighter than the regular baguettes(on the left)



 


I think lack of scoring was the main reason for tighter crumb, but otherwise, the loaves were still very flavorful and tasty. And looked unique as well. (the cross section pieces were from regular baguette.)



Submitting to Yeastspotting.

Comments

dmsnyder's picture
dmsnyder

Your breads look wonderful as usual, txfarmer!


David

teketeke's picture
teketeke

It is very interesting to see how the crumb changed by the shaping.  It is reasonable to see the twisted baguette had tighter crumb. Although I can see a lot of holes in the unique baguettes.   Thank you for sharing your experiment, Txfarmer!


Best wishes,


Akiko