February 27, 2020

La recette du pain rustique à la farine de sarrasin de Maison Kayser

Today, I’m showing you the rustic Loaf Which is good for your body. I’m teaching you how to bake it. *The rustic loaf* As always, our little electric stand mixer that will save a lot of your energy. Our dough cutter. The dough scrapper. The baker’s lame for the signature. Of course a glass of water with a brush. A cloth. And your energy. *The ingredients* 400g of white flour. We have 100g of French buckwheat flour, which were made in Brittany. 3g of roasted malt. For the nice dark brown colour of the baked bread. 10g of coarse sea salt. 2g to 3g of fresh baker’s yeast. 100g of sourdough starter. Water, 300g. *The recipe* The white flour in our electric stand mixer. Always first. The buckwheat flour. The roasted malt, it is very important, almost black. The yeast on one side, the salt on the other. The sourdough starter. It smells good, it’s nice. It smells lactic acid, from the milk. Acetic acid, from vinegar, it smells very very good. And of course, we have our water. Pour 80% of the water. Keep a little bit for later in the mixing. I pull the bowl up. I’m starting it. Voilà. Three, four minutes at first speed. The ingredients have to be very well mixed. The malt has to be entirely blended. There should not be any piece left. See, here, it’s blending well. So, slowly, I’m pouring a little bit of water. Voilà, the important is to collect all the ingredients. Nothing should be left. And, especially not the yeast on a corner. Once we see that the dough is more or less blended I stop the mixer for a few seconds. And use the dough scrapper. Because, we have a little bit of roasted malt left on the sides. I pull it up. And now, I can knead a little bit faster. For three to four minutes. I’m waiting for the dough to be entirely unstuck, before stopping the mixer. If it is not unstuck, it will never be good enough. It will be stuck to your fingers. And glued during the shaping. And it won’t rise, too. So, it should, really, be unglued. See, now, it’s unsticking. I can keep on mixing for 2 more minutes. And stop it. It’s getting stronger. I’m slowing down my mixer. And putting a bit of flour on the bottom. And I stop the kneading. This dusting helps the dough to unstick the mixing bowl. We slightly dust the table with flour. And now, look. The dough, and the dough hook, both come at the same time. We’re about to put it down the mixing bowl. We preform it. Ideally, we fold it up a bit. See, you pre-form a ball. See, how beautiful it is. We see the buckwheat. We see the roasted malt. And a little bit of the flour. The ball, inside. The cloth, on top. *Rest: 2 hours*
We leave it to rest for 1h30 or 2h, if you prefer. The start of the fermentation. It will double its size. If you don’t have enough time. If it is the evening. You put it directly in the fridge. And tomorrow, you get it out. And wait for an hour. And you start the pre-shaping. *The pre-shaping* See, we have a nice fermentation. The dough has risen. I can press it. It comes back quickly enough. It means that the dough is ready to be used. So, I’m turning it over on the table. Always, dusting the table, first. Because the surface of the dough is always a little bit sticky. We are careful to ensure that it doesn’t glue. Otherwise we would damage the skin. And the gas would escape. I turn it over. I am, always, very, very delicate. See, I dust the excess of flour on top. And now, I can divide the dough into three equal pieces. More or less. And I will pre-form them. In order to shape them later. And leave them to proof. I’m taking the first one. We gently remove the gas, inside. And fold it in three. Like that. I’m putting it down the table, always a little bit dust. Look. Once: in the middle, once: in the middle. Et voilà. See, it tends to stick. It is normal, it is the dough. The edges of the dough are sticky. Here, it doesn’t because it has crusted a bit. Centre, centre and I leave it to rest. *Rest: 45 minutes*
We leave the doughs to rest for 45 minutes. And then, we’ll form the final shape. To help the proofing before going into the oven. *The shaping* We’ll take the doughs. We’re about to fold them. We can take them from top to bottom. If you want, it is simpler. One, two. I’m simply doing it like that. I’m placing it, here. I’m gently degassing it. One, two, in the middle. It is the rustic loaf shaping. If it sticks to your table, take your dough scrapper. And, unstick it. You should not damage the dough. Third. The same, we degas. We place it down the oven rack. It will rise. *Proofing: 1h30*
We call that the proofing, *Proofing: 1h30*
for 1h30. As always, if you have a ventilation in your kitchen. Cover them with a cloth. If there is nothing, if it is damp in the kitchen. You can leave it to rest to proof, like that. *Preparation of the baking* The size of the dough has doubled. We are about to sign a bread. We are about to score in Polka. So, in diamond-shaped. Look. With two scores on one side and two score on the other. Two scores on one side and two score on the other. The same for the third one. Two scores, two scores. And now, we’re about to put it into the oven. For more or less 30 minutes. Because their forms are rather contracted. For the bread, to have a nice colour, a nice crunch. And to be dry at the bottom. *The result* Once our nice buckwheat bread are baked. Look, it should have a beautiful caramel colour. I’m pressing it to see if it crunches. And to confirm its beauty, I’m breaking it. Look inside, it is very beautiful. The alveolus are irregular. Large and small. It means that the bread has a nice fermentation. The crumb is a little bit thick. The alveolus are here. Meaning that the fermentation is made of sourdough starter. We see the colour of the buckwheat. The roasted malt. I’m getting my nose closer to the bread. I’m pressing it. I can smell all its aromas. Imagine, two hundred different aromas. It is just delicious.

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