Éric Kayser shows you that a French Classic can easily be baked at home.
Our recipe is faithful to our Maison’s signature, you’ll find sourdough starter and a pinch of rye flour.
Today, watch the step-by-step recipe of the famous Country loaf.
450g of all-purpose plain flour (type 55 or 65)
50g of rye flour.
100g of sourdough starter.
10g of salt.
2g of fresh baker’s yeast.
340g of water.
A stand mixer.
A dough scraper.
A digital probe thermometer.
A bread lame.
A baking stone.
Mixing and Kneading: around 10 minutes
1st Rising: 2 hours (with a folding at the end of the first hour)
Baking: around 30 minutes
At first, pour the water in the mixer.
Don’t forget to calculate its temperature because ideally, at the end of the kneading you should have a dough at 23°-24°C. The fermentation would be, then, at his best. For this, you should add the temperature of the room and the temperature of the flour. And subtract this addition to 70°C.
Then, add the both flours: classic and rye.
And, start the mixer at its lower speed.
Add the sourdough starter.
And the baker’s yeast (which should never be added at the same time as the salt).
Keep mixing for 30 seconds.
And then, gently add the salt and mix for 2 to 3 minutes at the lower speed.
Then turn the mixer up at middle speed and keep mixing for 5 to 6 more minutes. The dough should unstick the mixer.
During the kneading, stop the stand mixer for a few minutes and scrape the bowl, because there is always a little bit of flour in the bottom. Start the kneading again until the dough is unstuck.
Turn it down at the lowest speed and dust the bowl to easily get the dough out for 10 seconds.
Stop the mixer. Carefully grab the dough with your scraper and put it down a floured table.
Form a ball and put it down a floured bowl.
Cover the bowl with a cloth.
Leave the dough to rest for an hour.
Deflate the dough, but be careful, it should not be degassed.
Fold the dough: top and bottom toward the centre. And wrap up the dough in a cloth
And leave it to rest for another hour.
Dust your table with flour.
Flatten the dough with your palm. Roll it twice.
And stick the dough with your palm. (if the seam is not properly closed, stick it again with your fingers.)
Lengthen it a little bit and create pointed ends.
Put it upside down on a shelf with a greaseproof paper.
And leave it to proof under a moisten cloth for 1h30.
To know if your loaf is ready to be baked. Press it with your finger. If it comes back slowly, it is ready to be put in the oven. If it doesn’t goes back. It is too late. If it goes back too fast, the dough has not proofed enough.
Brush some water on the loaf in order to prevent the crush to harden too quickly in the oven and stop the loaf to double its size.
Sign your loaf with the baker’s lame.
Meaning that we will score it the way we like.
Preheat the oven at 230°C.
Bake this 1kg loaf for 30 minutes.
See you soon for the next episode.