{"id":148108,"date":"2025-03-21T17:27:41","date_gmt":"2025-03-21T17:27:41","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/pain-brie-breadbakers\/"},"modified":"2025-03-21T17:27:41","modified_gmt":"2025-03-21T17:27:41","slug":"pain-brie-breadbakers","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=148108","title":{"rendered":"Pain Bri\u00e9 #BreadBakers"},"content":{"rendered":"


\n<\/p>\n

\n
\n

\u00a0<\/a><\/p>\n

This traditional Norman bread is named for the pounding or beating that the dough is subjected to during the long kneading period.\u00a0 It was a bread meant to last and was sent off with fishermen and sailors; a low hydration bread with a tight crumb, but also a spongy and soft texture, full of flavor.\u00a0 The long preferment is what imparts the complex flavor, and the long kneading and lower hydration, the texture.\u00a0 Indeed, the slices of this loaf were still soft and spongy and good to eat fresh 40 hours later, having been fully sliced and stored only in a bread bag.\u00a0 Normally I would have switched to toasting for other loaves by then.<\/p>\n

<\/a><\/div>\n

Now fair warning, this is a dough with quite a lower hydration than the typical 65% of an easy sandwich loaf.\u00a0 At a very firm 47.7% hydration, I would say this is definitely not a good fit for arthritic hands!\u00a0 It’s probably why they would pound it with a pin or pounding tool rather than knead as for a regular dough.\u00a0 I wonder if the original loaves used the ‘old dough’ method since this is one of the very few cases where salt is included in the preferment.\u00a0 To ease the strain on the hands, add in rest periods while kneading, or just go with the old technique of folding and beating in the flour.\u00a0 I did a lot of just knuckle fold kneading.\u00a0 The dough will be very firm and knobby from the lower hydration, but with just one 15 minutes rest, it will turn to a smooth surface more like silky, soft clay.<\/p>\n

<\/a><\/div>\n

<\/div>\n

\u00a0Because of the hydration, this bread should be proved to just under full doubling.\u00a0 Mine had a beautiful light and hollow thump when I pulled it out to cool.\u00a0 A friend commented that it looked like a bike helmet and I about guffawed.\u00a0 It does<\/i> look like a bike helmet!\u00a0 I used the steam method but I quite suspect that this loaf would work very well using the Dutch oven method and I would be tempted to add a little rye to it.\u00a0 It really reminds me of breakfast diner white toast, firm but still soft, and un-toasted it has a soft, velvety crumb.\u00a0 It is not heavy though, just a tight crumb.\u00a0 It was lovely both toasted and fresh, and enjoyed with butter and lemon marmalade.\u00a0 If I were to make it again, I would likely not do the traditional deep slashing and go for standard slashing for a Dutch oven.\u00a0 I know the reason for the deep slash is the low hydration, but it might be fun to see what happens.<\/p>\n

<\/a><\/div>\n

\u00a0Pain Bri\u00e9
<\/span><\/i>from Bake Street
this half batch makes one small loaf (typical recipe is double for two loaves)<\/span><\/p>\n

For the P\u00e2te ferment\u00e9e:<\/p>\n

\u00a0\u00a0\u00a0 225 g bread flour
\u00a0\u00a0\u00a0 135 g water
\u00a0\u00a0\u00a0 0.75 g dry yeast
\u00a0\u00a0\u00a0 4 g salt<\/p>\n

For the dough:<\/p>\n

\u00a0\u00a0\u00a0 345 g p\u00e2te ferment\u00e9e (It was only a ~15g difference, I used it all)
\u00a0\u00a0\u00a0 125 g bread flour
\u00a0\u00a0\u00a0 32 g water*
\u00a0\u00a0\u00a0 23 g unsalted butter at room temperature
\u00a0\u00a0\u00a0 0.7 g dry yeast
\u00a0\u00a0\u00a0 2.2 g salt<\/p>\n

* If using all purpose flour, reduce the amount of water.\u00a0 Start with 20g and add more little by little, while kneading to achieve proper gluten development and hydration.<\/i>\u00a0<\/p>\n

The night before, prepare the preferment (p\u00e2te ferment\u00e9e).<\/p>\n

In a stand mixer combine the ingredients and mix on low just until everything is combined and no dry ingredients remain.\u00a0 You can also stir it together and knead until combined by hand in a bowl.<\/p>\n

Cover and leave it to ferment for 10-12 hours at room temperature.\u00a0 (Summer temps may require refrigeration overnight after the ferment has increased by a third.)<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Mine perked well by 16 hours after adding a little warmth to the kitchen.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The next day make the final dough.<\/p>\n

\u00a0\u00a0\u00a0 In a large bowl add 345 g of p\u00e2te ferment\u00e9e along with the flour, water and yeast.\u00a0 (I used all the preferment).\u00a0 Mix until you get a somewhat homogeneous dough.\u00a0 It will take time to work in the dry bits.\u00a0 When a good portion has been incorporated, add the salt and mix again until it is integrated.<\/p>\n

Finally, add the butter and knead to integrate it and develop the gluten.\u00a0 This can be done in stages to avoid suffering too much and the dough can be folded over and pounded with a rolling pin or kneaded down with body weight on knuckles.\u00a0 Rest for 10 minutes or so between bouts and remember to cover the dough at each time because it dries out very easily and the surface will crust over.<\/p>\n

Once the dough is fully incorporated with all flour and the butter, give it one more rest as it will likely be very bumpy.\u00a0 Then knead once more, lightly, until you get a dough with a smooth and soft surface.\u00a0 It will be silky and have a soft, firm texture.<\/p>\n

Cover it and leave it to rest for 15 minutes.<\/p>\n

Preshape gently, cover with plastic and leave to rest for 15 minutes.<\/p>\n

Take the dough and gently shape it into an oval batard, pinching the edges together firmly. <\/p>\n

Put the piece on a linen cloth, sprinkled lightly with flour. <\/p>\n

Cover with plastic to prevent drying and then with the edges of the cloth.<\/p>\n

<\/a><\/div>\n

Let it ferment for 90-120 minutes.\u00a0 For my winter kitchen it was about 150 minutes.<\/i>\u00a0 The volume should almost<\/i> double.<\/p>\n

To bake:<\/p>\n

Preheat the oven to 460\u00baF about 30-40 minutes before the dough is ready to bake.<\/p>\n

Prepare a dish or tray to have hot water for steam.\u00a0 Some bakers use lava rocks in the trays to facilitate steaming.\u00a0 Use a baking stone or steel if you have one, or a heavy baking sheet, preheated in the oven.<\/p>\n

Five minutes before placing the bread in the oven, heat some water to boiling (a little more than half a cup).<\/p>\n

Gently transfer the loaf to a baking peel or sheet with baking paper.<\/p>\n

With the help of a blade, make a central vertical cut that goes from one end to the other of the bread.\u00a0 Follow with 3 parallel cuts on each side of the center cut.\u00a0 A serrated blade works well, or a moistened lame or sharp knife.<\/p>\n

The cuts should be fairly deep to open the bread.\u00a0 (This works with the low hydration of the bread and that it is proved just short of doubling).<\/p>\n

Quickly place the batard in the oven, sliding the bread onto the steel or baking stone, pour boiling water on the tray with stones, and close the door.\u00a0\u00a0 Turn the heat to 445\u00baF.<\/p>\n

Bake for 10 minutes.\u00a0 After these first 10 minutes, open the door slightly to release all the steam from the inside, then remove the steam tray and close the door again.<\/p>\n

Bake for 15 minutes more at 425\u00baF.<\/p>\n

Take the pain bri\u00e9 out of the oven and let it cool completely on a rack before cutting it.<\/p>\n

If making two loaves for a full batch, they may be baked together due to their small size.<\/p>\n

<\/a><\/div>\n

<\/p>\n

<\/a><\/div>\n

\u00a0Here are some other French breads to peruse:<\/p>\n

\u00a0<\/a><\/p>\n

#BreadBakers
\n is a group of bread loving bakers who get together once a month to bake
\n bread with a common ingredient or theme. You can see all our of lovely
\nbread by following our Pinterest board right here<\/a>. Links are also updated after each event on the #BreadBakers home page<\/a>.
\n We take turns hosting each month and choosing the theme\/ingredient. If
\nyou are a food blogger and would like to join us, just send Stacy an
\nemail with your blog URL to foodlustpeoplelove@gmail.com<\/a>.
\n\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

\u00a0 This traditional Norman bread is named for the pounding or beating that the dough is subjected to during the long kneading period.\u00a0 It was a bread meant to last and was sent off with fishermen and sailors; a low hydration bread with a tight crumb, but also a spongy and soft texture, full of […]<\/p>\n","protected":false},"author":1,"featured_media":148109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[55622,22593,8980],"dealstore":[],"offerexpiration":[],"class_list":["post-148108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-breadbakers","tag-brie","tag-pain"],"yoast_head":"\nPain Bri\u00e9 #BreadBakers - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=148108\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain Bri\u00e9 #BreadBakers - 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