Natural Yeast Puvarana Bread

Natural Yeast Puvarana Bread

by Food·Color

4.9 (1)
Favorite

Difficulty

Easy

Time

48h

Serving

2

The most famous baker in the world is Lionel Poirana. His bakery in Paris only bake a few varieties of bread, the most famous is a round country bread weighing 2㎏ , Made through natural fermentation (natural yeast). He called it a big round bread, but everyone else referred to it as Puvarana bread. "This bread is really too big. The main dough uses nearly 1㎏ of flour, which is eye-popping. Not to mention whether it can be stuffed in the oven, just imagine the size of the giant bread, and you already feel that your stomach is It takes a few months of rations to be pushed to the point of explosion?....
"Pvarana uses organically cultivated whole-wheat flour, sifted out part of the wheat bran, and the extraction rate is 90%-95% (that is, most of the wheat bran still remains in the flour). The texture of the baked bread It's dense and chewy. Every time you chew, you can feel its taste change in your mouth. This bread can be stored for a week at room temperature." In the recipe, "sieved medium-ground whole wheat flour" What kind of flour is it? I remembered the whole wheat flour, which was scattered in the market before. The grains are relatively coarse. Isn't it considered a "medium grinding"? I sifted it through the finest mesh sieve at my hand, and almost used it as this "sieved moderately ground whole wheat flour", but suddenly thought that maybe this flour is not very gluten, it may pull No film. So I dug up some more and replaced it with commercially available whole wheat bread flour.
As a result, the dough just barely pulled a film, the whole dough looked rough, maybe the whole wheat flour was really too coarse. But the dough eventually expanded and was burned to a golden brown. It looks rough, and the skin is very fragrant. . . . . "

Ingredients

Natural Yeast Puvarana Bread

1. Solid starter: 42 grams of sieved medium-ground whole wheat flour, 33 grams of foaming starter, 18 grams of water

Natural Yeast Puvarana Bread recipe

2. Mix the starter ingredients,

Natural Yeast Puvarana Bread recipe

3. Stir it into a ball,

Natural Yeast Puvarana Bread recipe

4. Sprinkle flour on the counter and mix the dough for about 3 minutes.

Natural Yeast Puvarana Bread recipe

5. Put it in a large bowl and ferment at room temperature for 4-6 hours,

Natural Yeast Puvarana Bread recipe

6. Double the volume of the dough, put it in the refrigerator overnight, and take it out to warm up one hour before use.

Natural Yeast Puvarana Bread recipe

7. Dough: 150 grams of moderately ground whole wheat flour sieved, 3 grams of salt, 90 grams of warm water

Natural Yeast Puvarana Bread recipe

8. Put flour, salt, and starter into a bowl, add an appropriate amount of water, and stir into a soft ball.

Natural Yeast Puvarana Bread recipe

9. Put it in the bread machine and use the dough program to stir.

Natural Yeast Puvarana Bread recipe

10. To pull out the film,

Natural Yeast Puvarana Bread recipe

11. Put it in a large bowl and ferment for about 4 hours at room temperature.

Natural Yeast Puvarana Bread recipe

12. The volume of the dough doubled.

Natural Yeast Puvarana Bread recipe

13. Gently move the dough onto the counter,

Natural Yeast Puvarana Bread recipe

14. Arranged into a spherical shape,

Natural Yeast Puvarana Bread recipe

15. Proof in a fermentation bowl.

Natural Yeast Puvarana Bread recipe

16. The dough volume increased by 1.5 times,

Natural Yeast Puvarana Bread recipe

17. Carefully buckle on the baking sheet,

Natural Yeast Puvarana Bread recipe

18. The word "well" is cut out on the surface,

Natural Yeast Puvarana Bread recipe

19. Put it in the oven, the middle level, the upper and lower fires are 230 degrees, steam roast, or spray water to the inner wall of the oven once every 30 seconds, close the oven door after three times, and bake for about 30 minutes.

Natural Yeast Puvarana Bread recipe

20. The surface is dark brown and baked.

Natural Yeast Puvarana Bread recipe

Tips:

Do not add water all at once when kneading the dough. The amount of water needs to be adjusted according to the actual situation of the dough.
The fermentation time depends on the temperature.
The baking time and firepower need to be adjusted according to the actual situation.

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