1/26/10 - Pain de Beaucaire Sticks
Just wanted to share with you some more stuff. This is my own improvisation of Pain de Beaucaire. I decided to make them more stick like, which actually made them resemble the Chinese fried doughnut "yauh tiuh". For more info, please check out the following websites:
Pain de Beaucaire Sticks
95% AP Flour (1194g)
3% WW Flour (38g)
2% Rye Flour (26g)
63% Water (792g)
2.2% Kosher salt (28g)
10% Firm Sourdough Starter (60% Hydration) (126g)
1/2 tsp Active Dry Yeast
Coarse wheat bran
Makes 2204g dough.
6:55pm - Mix all ingredients into a ball with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.
7:30pm – Turn dough in bin, cover.
8:00pm - Turn dough in bin, cover.
8:30pm - Turn dough in bin, cover.
10:30pm – Divide dough into 2 equal pieces, roll out each piece into an 8” x 15” rectangle. Make slurry with water and some AP flour. Brush slurry onto each piece of dough, sprinkle coarse wheat bran on one piece, and turn the other dough piece on to the other. Cut into 4 strips that are approx 2” wide, transfer to lightly floured linen couch and proof for 1 hour. Strips should be proofed with each layer on top of each other. Cover in cloth and plastic. Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)
11:40pm – Gently turn loaves onto side transfer loaves to a peel or flipping board, place directly onto stone in oven. When all the loaves are in, Add 1 cup of water to steam pan, close oven. Turn down to 450F with convection and bake for 15 minutes. Rotate, turn down to 450F with convection and bake for another 15 minutes or until internal temp reaches 210F. Cool completely for about 2 hours or overnight before cutting and eating...