A recipe transmitted by Rémi BADIN, baker in Pont de Beauvoisin in Isère, France
Ingredients
- 1000 gr of T65 flour
(if you use organic flour, this does not change the proportions of the recipe)
- 18 gr of salt
- 8 gr of baker's yeast, fresh yeast which mixes well. [Nbsp]
- 650 g of water at 18 ° / 20 ° depending on the ambient temperature
Note : concerning the temperature, it is important to understand: the hotter it is, the lower the water temperature.
In baking, we calculate with respect to a base temperature which is 56 °.
Example: Flour temperature 20 ° + ambient temperature 20 ° = 40 °. Base temperature 56 ° - result 40 ° = water at 16 °. [Nbsp]
Let’s summarize: to calculate the temperature of the water, we must add the temperature of the flour + the ambient temperature. The sum will then be subtracted by 56 °.
This is very important, but if you are not friends with the math, start with a temperature for the water between 18 ° and 20 °
Preparation
Knead the dough with the hand or kneader.
Be careful, above all do not put the yeast and salt in direct contact.
If you wish, at the end of kneading, you can add seeds, nuts, grapes, figs, hazelnuts, etc. between 20% and 25% of the dough weight. No more, because it can block the development of the bread. [Nbsp]
Leave the dough to rest for about 1 hour and 30 minutes in a ball in a basin at room temperature (between 20 ° and 25 °).
Weigh the dough pieces to the desired weight.
Shape them : ball or slightly elongated.
Let them rest 15 minutes on the corner of your countertop.
Then take them back, that is to say give them their final shape. [Nbsp]
Arrange them on a baking sheet or board with a (very dry) cloth above and below. Lightly flour the tea towel.
Let rise for about 1 hour at room temperature
Baking in the Le Panyol wood-fired oven
Type of cooking : without fire, door closed
First of all you have to heat the oven enough so that it can accumulate heat in the walls because the bread is baked on a descending heat. It must therefore be heated until the vault becomes white again and pyrolysis takes place. The temperature will then be around 450/470 ° C. You can take the opportunity to make pizzas or grills.
At this point, remove the embers from the fireplace and wait for the temperature to drop to around 300/340 ° C before placing it in the oven.
When placing in the oven you can toast your bread with a cutter or a razor blade just before putting it in the oven. [Nbsp] This allows the C02 contained in the dough to escape from controlled way. And so that prevents the bread from bursting.
Close the door and cook for between 20 and 35 minutes depending on the weight of your dough pieces.
The criteria that help to know if the bread is baked: golden color and a hollow sound when you tap underneath. [Nbsp]
When unloading, place the bread on a rack so that it resurfaces (a process that allows moisture to come out quietly).
If there is not enough air, the crust of the bread will soften.
