Bread in Normandy
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Pain brié is a traditional Normandy bread. Its name comes from the verb brier - hit, and not from brie - cheese "bree&qu ot;, as previously suggested. It is interesting that this bread is made from very stiff dough, which you have to beat with a rolling pin to got out all the air so the dough turns out very dense. But in the finished bread becomes this airy, very tasty, with a distinctive crust. Recipe from the book by Richard Bertinet "CRUST.Bread to get your teeth into".
Ingredients for Bread in Normandy
- Water - 175 g
- Flour - 250 g
- Yeast - 5 g
- Water - 25 g
- Flour - 125 g
- Butter - 25 g
- Salt - 5 g
- Yeast
- Water
- Salt
- Flour
- Yeast
- Water
- Flour
- Butter
- Salt
Step by step instruction of cooking Bread in Normandy
Шаг 1
Mature prepare pastry: with your fingertips RUB the yeast into flour, add salt, add water and mix well. The result is a fairly sticky dough.
Lightly sprinkle the bowl with flour, lay the dough and leave to rise at room temperature for 6 hours or in a cool place overnight (or longer — up to 48 hours) until dough is doubled.
Шаг 2
My dough stood for 12 hours in the refrigerator. The result is a very airy dough with numerous bubbles of air inside.
Шаг 3
In the water dissolve the yeast, salt (I forgot and added) and pour them to Mature test. Add soft butter and stir. Sift the remaining flour and start kneading.
Шаг 4
The dough will be very steep, but resist the temptation and do not add water. Knead for 5-10 minutes with your hands for 3-5 minutes and combine.
Шаг 5
Then the dough should be doubled, to press strongly the palms of your hands.
Шаг 6
Then the dough again and fold again, press and repeat for 1-2 minutes. And now you can pick up a rolling pin. Fold the dough in half and whack with a rolling pin harder (careful - watch your fingers!), then push the rolling pin to the dough, leaning with all my weight. Continue for 10-15 minutes to fold, press.
Шаг 7
After all the manipulations with the dough it will become smooth, soft and velvety.
Шаг 8
Preheat the oven to 250*C with a stone. Instead of stone I use an inverted baking sheet.
Before sending the bread into the oven, make an incision three times - in the middle and on both sides.
Bake for 20 minutes until Golden brown. The first 5 minutes with steam.
After 5 minutes reduce the temperature to 220*C.
Шаг 9
Leave the bread to put on the grill and fully cool.
Шаг 10
The bread is ready.