Bread in Normandy

Description

Pain brié is a traditional Normandy bread. Its name comes from the verb brier - hit, and not from brie - cheese "brie&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

Yeast

5 g
Water

175 g
Salt

5 g
Flour

250 g
Yeast

5 g
Water

25 g
Flour

125 g
Butter

25 g
Salt

5 g

Cooking

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 at night (can be longer — up to 48 hours) until dough is doubled.

My dough stood for 12 hours in the refrigerator. The result is a very airy dough with numerous bubbles of air inside.

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.

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.

Then the dough should be doubled, to press strongly the palms.

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.

After all the manipulations with the dough it will become smooth, soft and velvety.

Now fold the dough into a ball. Flour for podpylenny not required, because the dough won't stick at all. To put it into a clean bowl (I lightly greased with vegetable oil), cover with a towel or cling film and leave to rise for 1 hour. The risen dough, still adding flour to dump on your work surface. To give a round or oblong shape. Put on lined with parchment baking sheet seam side down. Cover with a towel or wrap and let rise for about an hour.

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.

Leave the bread to put on the grill and fully cool.

The bread is ready.

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