Bread

Today, it’s World Bread Day.

Mine is a sourdough bread.
After baking the no-knead bread and also trying a couple of recipes to satisfy my daily fix, I’ve finally jumped in the sourdough adventure.
I’m still surprised how two simple ingredients -flour and water- can make such a nice crust and soft crumb.

I want to thank Florence for sharing a simple way of making bread. Her blog is full of useful tips and her formula is a success all the time.

DiptychBread
DiptychBread2

So for my daily bread, I follow Florence’s formula.
It’s very simple, she calls it 1,2,3 (English version here)

1, is for the quantity of sourdough starter you want to use, it has to be measured by weight and will be the base of the formula.
2, is for the weight of water you then add, based on the weight of your starter. Two times more water than starter.
3, is for the weight of flour. Three time more flour than the weight of the starter.

As an example, you will mix:
1. 150g starter (liquid)
2. 300g water (2X150g)
3. 450g flour (3X150g)

That’s the basic formula. I’ve tried different combination of flours -white, rye, linseed, buckwheat, spelt, wholemeal- and customized with nuts, seeds or dry figs and it worked all the time. You may also use milk instead of water.
In any case, do not forget salt (1.5 to 2% of the flour weight).

Afterward, I make it my way, which is probably not the proper one, but works for me.
I usually knead the dough for 10 minutes by hand, adding salt at the two last minutes and then let it rest for 8 hours or overnight in a large bowl coated with oil and covered. Then, I shape it and let it rest for 3 hours in a clean tea towel dusted with flour. And finally bake it at 240°C in a cast iron pan with lid on for 30 minutes and 15 minutes, lid off.

For more bread recipes go and have a look there.

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Aujourd’hui, c’est la journée mondiale du pain.

Le mien est un pain au levain
Après avoir testé le pain sans pétrissage et aussi quelques autres recettes pour satisfaire ma dose quotidienne, j’ai finalement plongé dans l’aventure du levain.
Je suis toujours surprise de voir comment deux ingrédients aussi simples -farine et eau- peuvent faire une si bonne croûte et une mie tendre.
Je remercie Florence pour partager cette façon simple de faire le pain. Son blog est plein de petites astuces et informations et la formule marche tout le temps !
Je vous renvois donc, si vous ne la connaissez pas déjà, sur la formule 1,2,3 établie par Florence.

Et pour d’autres recettes de pain, c’est par là.

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