His is 95 to 100% hydration, 30% levain, stone ground flour and some rye. I thought he said only 25 g salt for 10 kg of flour but I must have heard wrong as that is awfully low. His Levain is interesting because it is basically a yeast water starter that he kept going for two weeks with little or no rye flour. After two weeks, he removed the fruit from the liquid and fed it only flour. He quickly explained that he refreshes it every day.
The other recipes I found for pain bûcheron had either a combo of seeds or figs, raisins and filberts. Which version did you come across?
ETA: I did hear wrong. He uses 25g per kilo so 2.5%.
The thing is I was given a list of breads - bucheron was on it so I googled and all sorts of different breads come up. I’m starting to think it’s just a generic name for a country bread shaped as a free form loaf - am I wrong?
it looks like that. A very high hydration country bread with very long mixing times. He gets the high hydration by first developing the gluten for about 20 minutes in the mixer and then adding water gradually over the next half hour or so, again in the mixer.
It's very common in many Parisian boulangeries. It's a sourdough bread specifically made with natural rye, Kamut (don't ask, I've no idea), honey and spices. There's a 2nd type as well.. maybe with just rye. Depending on your individual boulanger the taste can vary... I've some 15 boulangeries in a 10min walk radius, one I choose as it specializes in a baguette brule (accent on the last e)... the slightly burnt baguettes that some folks crave.. a touch crispier and well, almost burnt, but the taste!!! Not to be confused with a bien cuit, well backed, baguette. There are too too many different types of breads.. Another, different boulangerie makes these killer 'tordu' (twisted) baguettes... Anyway, enjoy!!!
a lumberjack. So lumberjack bread. Never heard of it!
...a rough, "country-style" bread with a simple recipe suitable for making outdoors.
on one version of this: https://youtu.be/nyWFSntBZsY
His is 95 to 100% hydration, 30% levain, stone ground flour and some rye. I thought he said only 25 g salt for 10 kg of flour but I must have heard wrong as that is awfully low. His Levain is interesting because it is basically a yeast water starter that he kept going for two weeks with little or no rye flour. After two weeks, he removed the fruit from the liquid and fed it only flour. He quickly explained that he refreshes it every day.
The other recipes I found for pain bûcheron had either a combo of seeds or figs, raisins and filberts. Which version did you come across?
ETA: I did hear wrong. He uses 25g per kilo so 2.5%.
The thing is I was given a list of breads - bucheron was on it so I googled and all sorts of different breads come up. I’m starting to think it’s just a generic name for a country bread shaped as a free form loaf - am I wrong?
it looks like that. A very high hydration country bread with very long mixing times. He gets the high hydration by first developing the gluten for about 20 minutes in the mixer and then adding water gradually over the next half hour or so, again in the mixer.
Thanks for that - my French is not good - it’s also the name of a goats cheese ?
His diction wasn’t super clear so I can see why a non native speaker wouldn’t catch what he was saying.
It's very common in many Parisian boulangeries. It's a sourdough bread specifically made with natural rye, Kamut (don't ask, I've no idea), honey and spices. There's a 2nd type as well.. maybe with just rye. Depending on your individual boulanger the taste can vary... I've some 15 boulangeries in a 10min walk radius, one I choose as it specializes in a baguette brule (accent on the last e)... the slightly burnt baguettes that some folks crave.. a touch crispier and well, almost burnt, but the taste!!! Not to be confused with a bien cuit, well backed, baguette. There are too too many different types of breads.. Another, different boulangerie makes these killer 'tordu' (twisted) baguettes... Anyway, enjoy!!!