Pain Brie (Norman bread)

Category: Yeast bread
Pain Brie (Norman bread)

Ingredients

For test # 1:
flour 300 g
fresh yeast 5 g
water 175 ml
salt 5 g
For test # 2:
flour 125 g
fresh yeast 5 g
water 30 ml
salt 5 g
butter 25 g

Cooking method

  • 1. Prepare dough No. 1: grind yeast with flour until fine crumbs are formed, add salt, water and knead until smooth. Refrigerate for at least 12 hours, or better for a day.
  • 2. We proceed to the main kneading: take dough # 1 out of the refrigerator thirty minutes before the start of kneading. Dissolve the yeast in water, add to the warmed dough, add flour and let stand for five minutes. Add salt, softened butter and knead the dough for 15 minutes on medium speed. The dough is very steep and begins to gather into a bun in ten minutes after the start of kneading. And by the end of kneading, the dough becomes elastic and silky.
  • 3. Round the dough and leave to rise for 1.5 hours. Gently stretch the finished dough into a cake about 5 cm thick, shape into a ball and let stand for an hour. No flour is required to dust the cutting mat.
  • 4. Bake bread at 230 degrees for the first five minutes with steam (4-5 pressings on the spray gun are enough), then lower the temperature to 200 degrees and bake for another 10 minutes. Then lower the temperature to 180 and bring the bread to readiness. Before baking, grease the bread with milk and a pinch of salt and sugar and make cuts.
  • Pain Brie (Norman bread)
  • Pain Brie (Norman bread)

Cooking program:

oven

Note

This recipe by Richard Bertinet has taken root in our family. The bread has a very rich taste, crispy crust and airy crumb. Try it, highly recommend.
Cook with love and bon appetit!

pygovka
well, well, well ... an interesting recipe. just right for me and my diet food. Thank you!
Sonadora
Marish! That's telepathy! I have just kneaded a dough for this bread for tomorrow, I come to the forum - and here is a ready-made bread, and what a beautiful one!
Didn't you beat the dough, as Richard recommends in his recipe?

PS The name of the bread just comes from the Norman brie - to beat, beat.
MariS
What a beautiful bread, Marish! It's a miracle how good it is! I really want to create the same ...
And what is this technology with beating?
Twist
Girls, thanks!: Girl_curtsey:

Manechka, I beat back. With a rolling pin, as Bertine writes. The bread turned out to be denser and finer. And, of course, delicious.
Mine really liked it. But after a day or two I got tired of working with a rolling pin. And this option was born.
The palatability has not changed, only the crumb is less dense.
Twist
Marisha, the technology is such - fold the dough in half, hit with a rolling pin, press it down, putting on all the weight. And so for 15 minutes - fold. hit, press. Until the dough is smooth and silky.
Sonadora
Twist, Marish, I will now think until morning - to beat or not to beat! Pain Brie (Norman bread)

Twist
Manyash, when I did the first times, I got great pleasure from the "rolling pin exercises"
MariS
Yes, really ... "to beat or not to beat" - that is the question!
And let's try to beat first - we want to play and have fun ...
Sonadora
Uff ... baked !!! Marish,
Lightweight, fluffy and weightless bread. I did everything according to the recipe, only in the dough I had 250 g of flour and added 1.5 tbsp to the dough. l sugar. I made an incision before planting it in the oven. Baked with steam.
Pain Brie (Norman bread) Pain Brie (Norman bread) Pain Brie (Norman bread)

I practiced with a rolling pin for about 15 minutes, after beating the dough became more obedient. By the way, those at home, too, did not dare to pester me with questions.

Twist
Oh, what a handsome man! Soft as fluff !!!
Manechka, I see it turns out even more airy with sugar. I'll try next time too.
That's just a question - sugar is exactly 1.5 tablespoons? not teahouses?
MariS
Marish, I brought you my bread and thanks for the recipe!
I took it out of the oven, afraid to breathe ... It's so joyful to create bread with your own hands! And so ... Thank you very much!

It's worth it - it's getting cold ... I don't know yet what crumb is!

Pain Brie (Norman bread)
Sonadora
MariS, Marish, there are simply no words!

Twist, Marin, exactly - canteens. Plus I baked it in the form of a bake, so its fluffiness increased.
But why the incision turned out so sloppy - I don't know. She cut 5 millimeters (in depth) after the final parting. He began to disperse immediately under the knife, in the oven he was "ripped open" even more. Maybe for the mold it was necessary to make two parallel cuts along the length?
Twist
Marisha, gorgeous bread!
I'm sure the crumb will be just right!

Manyash
, I have this bread in the oven three times, and this is after the maximum proofing. Therefore, I make cuts to a depth of 0.8 mm-1 cm.
MariS
So you are crumbling ... And the taste, Marish, would eat and eat!
Pain Brie (Norman bread)
Twist
Marisha, very, very glad that I liked the bread
And the taste, Marish, would eat and eat!
So my guys got hooked on him
MariS
Quote: Twist
So my guys got hooked on him
Who would have doubted - wouldn't you like such bread?
Marish,now I should try
with sugar, like Mani's - or is it too much?
Mark's mom
Marina, thanks for the delicious bread! I liked it very much! kneaded with a rolling pin! I will definitely bake more, but I have a few questions, help! I got it in a diameter of 20cm and a height of 5cm, is that not a little? You wrote that it grew a lot in the oven, but I have a little! and t-re-necessarily reduce? Is it critical for me?
Twist
Inna, relatively small, but not critical. Perhaps the dough when working with a rolling pin was slightly "broken" and the bread rose a little less in the oven. The feeling of the dough is important here, especially when working with a rolling pin.
Now on the temperature - if you can set only min-max in your oven, then slightly increase the baking time at the maximum, and then lower the temperature to the minimum and bring the bread to readiness. At the maximum temperature, the bread can burn, but the inside will not be baked.
Mark's mom
Marina, I think my yeast was not very good, I will try with others, I will definitely report back, as I liked the bread very, very much! Thank you
Twist
Inna, everything is possible. And it is best to choose both yeast and flour of a certain brand (those with which you are completely satisfied with the baking result) and use it constantly.
Happy baking!
Nnatali_D
here is my handsome! Pain Brie (Norman bread)
Pain Brie (Norman bread)
Krolik
very appetizing bread! Tell me what kind of flour and what brand did you use?


Added Monday 01 Aug 2016 10:28 AM

Girls, tell me, please, that if I don't have fresh yeast, only dry yeast. How do you calculate the proportion in this case? And what kind of flour to use? I live in Hong Kong, we just have ordinary wheat flour here, and there is also a specially made for making bread with yeast and sugar, etc. in the composition, something like a ready-made mixture. First time I want to try baking bread! It looks very difficult for me so far!

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