The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain de Beaucaire Steps

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holds99's picture
October 28, 2008 - 2:26pm -- holds99

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SylviaH's picture
Submitted by SylviaH on

Howard,

Thanks for the nice set of steps in making this bread.  I have been very interested in making this bread ever since you first introduced it to TFL....it's on my to do list!

Sylvia

holds99's picture
Submitted by holds99 on

Hope you try it. One thing I discovered in the process of making this bread is that the dough is also great for making baguettes.  Note: I used Suas " Test" recipe, for 2 lbs. of dough for this batch. Although, as I recall, Suas only calls for 1 stretch and fold I gave the dough 3 of them at 20 min. intervals during the first hour of the bulk fermentation and it really helped the gluten development and made for nice open crumb.   Another thing I did different is he calls for 9 oz. of water but I used 10 oz. because in previous batches I thought the dough needed a little more water and I think it really worked better producing a well hydrated dough, open crumb and good crust.

Have fun and keep us up to date on what you're baking.

Howard