The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain a l’ancienne

Bred Maverick's picture
Bred Maverick

Pain a l’ancienne

 I am looking for someone who could help me figure out the formula from my bread cookbook “special and decorative breads”. The recipe  producers 67 baguettes,  clearly not intended for my kitchen!

 

8.5 kg bread flour

850 g rye flour

850 g whole wheat flour

6.3 l water

 165 g yeast 

 2 g fermented dough

So I know total flour is 10,200 g, But I am stymied trying to figure out the percent hydration.

TIA

 

 

 

Ford's picture
Ford

A liter of water weighs 1,000 grams..  The hydration is 6,300 x 100 / 10,200 = 61.8 %.

Ford

williampp's picture
williampp

Hi Bread Maverick, As Ford said your hydration is 61.8. If you wanted to make a 1Kg of dough you would mix
10 g yeast, 504 g bread flour, 50 g rye flour, 50 g ww flour, 374 g water, 12g g salt.

Bill.

Bred Maverick's picture
Bred Maverick

Thank you both!

DanAyo's picture
DanAyo

8500 + 850 + 850 = 10200 grams flour = 100%

6300 grams water = 61.8%

165 grams yeast = 1.6%

2 grams fermented dough = 0.02%

Are you sure the fermented dough is only 2 grams?

Diane, do you know how to figure things out from here?

Bred Maverick's picture
Bred Maverick

oops. Make that 2 kg!

 This  is a French bread book, authors Couet and Kayser

 it states “the formation of this crust is encouraged by using a small amount of steam during baking and by baking at a relatively low temperature.”

 The temperature is 450° for large loaves and 475° for baguettes.  And that is considerate relatively low temperature? Interesting. 

 

 

 

 

 

DanAyo's picture
DanAyo

8500 + 850 + 850 = 10200 grams flour = 100%

6300 grams water = 61.8%

165 grams yeast = 1.6%

2000 grams fermented dough = 19.6%

Bred Maverick's picture
Bred Maverick

Dan,

I tried uploading a picture I took of pain a l’ancienne from the book, but the media browser does not like me. I get as far as seeing the photograph and then clicking ... and then nothing. I have posted about this before and I followed the directions.

 For what it’s worth, this Is the ONLY website that I cannot download photographs.

 

 

 

next

DanAyo's picture
DanAyo

For Bill’s ingredient list add 99g fermented dough.

Bred Maverick's picture
Bred Maverick

Final recipe. I am going to make this when I have 100 g of fermented demo set aside. Let me know if anyone else tries this!

400 g bread flour

50 g rye flour

 50 g whole wheat flour

310 g water

8 g Yeast

100 g “old” dough

10 g of salt

 Directions. Mix flours and water. Autolyse 25 minutes

 Add yeast salt old dough.  Mix eight minutes

First rise 45 minutes

Pre-shape and rest 20 minutes

Final shape prove one hour - one hour 15 minutes.  Do not over prove

Preheat oven. 450 Degrees for one loaf.  475° for two baguettes

Dust tops with flour 

add steam

Bake 30 minutes for one 500 g loaf, 20 minutes for 250 g baguettes. Check.

Source: Special and Decorative Breads Authors A. Couet & Kayser et. al

p. 16-17