The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Paillasse ( my version)

ChristLane2930's picture

Pain Paillasse ( my version)

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! ♥♥♥




Frequent Flyer's picture
Frequent Flyer

...especially considering you were not given a formula - only ingredients. 

Was the bread sweet or tangy?  I was a little confused by the description.


ChristLane2930's picture

Thank you FF,

Its slightly tangy with sweet, wheaty and creaminess taste... :)

Taste quite appealing, our neigbour loved it (we had dinner with them and brought the 2 breads).

I'll be working on good oven springs next time. I am not satidfied with small holes. :'(

chouette22's picture

... and have posted about it on TFL: I found inspiration in the Alpine baguettes, as pointed out in my post. Could you post the recipe you ended up using for your attempt? They look fabulous!




dabrownman's picture

holes with these non white flours it will be you!  I think they look fabulous - again.  Are large holes normal fotr this bread?


ChristLane2930's picture

Thanks again brownman! :)

In my opinion, if I didn't shape the dough into baguette probably will have good holes (?)... since I shaped first into baguette then twisted it suppressed the dough and become tight. But maybe if I will  just cut the dough lenghtwise and roll it on flour and twist then proof it, I will maybe get a good holes?. What do you think? :)

I will try to change my formula on my next attempt. I will use T110 instead of T55 and T65... with slow fermentation. This bread is very intriguing!