Pain Paillasse

This  recipe  is from Silvia by Candid Moments. Since the penultimate  # PAMK, I had planned to bake it, and got around to it recently ​​quite spontaneously when I made it for a wine tasting session with a friend. A French colleague of mine said she knows no bread with that name, which really surprised me, since it sounds so French! Meanwhile, Google has solved the mystery: it is a Swiss bread, not a French one! The name seems to come from braided  straw baskets, which were once used to store and transport the bread. In German we call this kind of bread "root bread" due to its appearance. I used dry yeast instead of fresh yeast as in Silvia's recipe and would use a little less salt next time. It was delicious!
Ingredients for 3 loaves of 200 g:
500 g spelt flour
300 ml of water
0.5 p dried yeast 
1.5 tsp salt (or less)
1 pinch sugar

Knead a smooth dough from the ingredients in the KitchenAid. Sprinkle a large bowl with flour, place the dough in the bowl and close it. Set to prove for 3 to 12 hours in the fridge - I made ​​the dough the night before and let it prove for almost 24 hours, it worked wonderfully!

Preheat the oven to 240°C. Take the dough (which should have at least doubled) from the fridge, turn it out of the bowl (or turn around in the bowl) and, without any further kneading, divide it into three approximately equal pieces.
Line a baking sheet with baking paper, twist each strand of dough twice and lay it on a baking tray. By twisting the dough, the bread gets more tension and rises better!
Bake the bread at 240°C for 15 min, then another 15 min at 220°C on the middle rack.
For a nice crust, I always spray a water into the preheated oven, both at the beginning of the baking time and in between.
Man sieht, dass ich dieses Backpapier schon mal für Herzchen-Macarons verwendet hatte - beim zweiten Backen verfärben sich die Stellen erst richtig ;-)
Das Brot twas abkühlen lasse und genießen...passt zu allen Arten Brotbelag, oder auch mit verschiedenen Kräuterölen und -essigen hervorragend zu Wein ;-)

You can see that I had used this sheet of baking paper for heart macarons - the second baking makes the imprints color ;-)

Let the bread cool a little and enjoy...it's suitable for all types of spreads, and complements wine nicely with only some different herb oils ;-)
The bread can also be frozen and thawed again wonderfully. Bon Appétit!

No comments:

Post a Comment