Pyrenean tunol

Category: Sourdough bread
Kitchen: french
Pyrenean tunol

Ingredients

Wheat flour 288g
Seeded rye flour 100g
Wheat sourdough 100% 175g
Salt 8.8g
Pressed yeast 6.3g
Water 250g

Cooking method

  • The sourdough is prepared with one refreshing and 6 hours fermentation at 23 ° C - 24 ° C)
  • Used wheat flour "Predportovaya" with protein 12.0. I didn't have seeded rye, so I sifted the peeled rye twice through a fine sieve. Reduced yeast to 3g, I have strong pressed yeast Lux.
  • Kneading the dough in a planetary mixer: 3 min. at first speed, 6 min. On the second.
  • The dough is slightly sticky.
  • Fermentation time - 1 hour 30 minutes at room temperature. After 30 min. she pulled out the dough, stretched and folded.
  • I rolled it into a ball and gave a preliminary proofing for 10 minutes.
  • .
  • Formed a round loaf with a scallop, forming a snuffbox. To do this, first the dough is collected in a ball, and then 1/3 is rolled out to 0.5 cm, lightly greased with oil or dusty with flour and thrown over the main dough. Placed in the proofing basket with the seam down. Do not dust it with abundant flour, if it remains, there will be traces of flour in the baked bread, which is not very pleasant.
  • Final proofing - 1 hour.
  • Baked in two ways. At first I tried to bake under a bell in a clay pan. The bread turned out to be very fluffy, with a good opening on the visor, but it constantly vomited both on top and on the sides. In the end, I came to the conclusion that the oven should be on a hearth with an open top. Preheat the oven to 240 ° C, pour 1/2 cup water into a large skillet, and put the bread on the stone. After 10 minutes, the steam removed and baked the bread at 220 ° C and for the last 15 minutes on convection with bottom heating. To prevent the scallop from burning, I covered it with foil.
  • Here's a bread that turns out in the cut:
  • Pyrenean tunol
  • Magazine bread recipe 🔗... It belongs to G. Lenotre, a famous French entrepreneur, author of several cookbooks, a great innovator in the art of baking. And many thanks to Boris for sharing recipes so generously.

The dish is designed for

1 loaf

Cooking program:

Baking in the oven

Note

I must say that bread is very simple in composition. First of all, of course, you may be interested in the original molding. But when you taste it, you are surprised how fragrant and tasty it is. Simplicity is truly real perfection. And what is good, it suits absolutely everything. A fresh crust, spread with honey, you cannot imagine tastier. Good for sandwiches and for dinner.
Bake to your health!

MariS
Wow, what a gorgeous bread! Very seductive in the context. Thank you, I will definitely try, only without the leaven - I'm not friends with it yet ...
barbariscka
Marina, thank you! If you are not friends with the leaven, put it on the dough, or even better on the old dough, it will also be good.
Tanyulya
Nice bread. We must try on the dough.
Omela
Handsome !! And the crumb is tempting !!
barbariscka
Thank you girls, bake you will not regret it.
lemusik
Mmmm, what a beauty!
I bookmark it and MUST bake it!
Twist
Vasilisa, what a handsome man !!! And the cut!
barbariscka
lemusikLena, bake, share your impressions.

Twist Marisha, thank you, the molding is like this: he disperses himself during baking.
Galina S
Vasilisa hello, I baked it already! What to say is just a miracle. Such a simple composition and an incredible result !!!!!!!!!!! probably from sown flour. I kept walking and sniffing him, how he smells
I opened up just not really, I didn't grease with oil, you can show
Pyrenean tunol
I will delete if anything.
sorry for the sown well, very little I have left
barbariscka
Oh, what a nice hat you have! Galya, why do you think that you did not open up well? In my opinion it's great
I have no seeded flour at all, so I baked on peeled flour, having previously sifted it twice through a fine sieve, as they say: what we have from that and bake. I also did not lubricate with oil. I have been baking it for several months, but I only put it now, I tried to bake it under a hood and I constantly vomited it until I finally baked it on the hearth. I still need to work with the visor, but the bread is really tasty, so I will bake it more than once, I will practice.
Thank you for the photos, nothing needs to be deleted, I am very pleased to see the bread in your performance. You are a fine fellow, you bake wonderful bread
Galina S
Vasilisa through what sieve do you sow? I can see that everything is sifted. but he did not open up, you see there a strip from the tongue not open, he is nothing in the photo, but in life the lopsidedness came out, but everything is forgivable to him, this bread !!!!!!!!!!! he's perfect.
Vasilisa, thanks for the praise, I'm very pleased
barbariscka
Galya, a sieve with a very fine nylon mesh. I specially store it for such cases, but that is, I have one, there the grid is larger and everything goes. We look at our bread and find shortcomings, and you look at foreign sites, often bread is very imperfect (to put it mildly), but how much delight that this is a rustic bread, so to speak, rustic, handmade ...
Lomarga
Bread is handsome !!!! with a gorgeous smile !!!! : girl_claping: Thank you !!!! I will definitely use the recipe !!!!
barbariscka
Lomarga Bake to your health! Happy baking! I am glad that I liked the bread.

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