{"id":121,"date":"2008-10-20T18:37:05","date_gmt":"2008-10-20T22:37:05","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=121"},"modified":"2010-02-26T15:08:21","modified_gmt":"2010-02-26T20:08:21","slug":"pain-de-beaucaire","status":"publish","type":"post","link":"http:\/\/www.breadcetera.com\/?p=121","title":{"rendered":"Pain de Beaucaire"},"content":{"rendered":"<div class=\"cent\"><a href=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2008\/10\/paindebeaucaire-010.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-122\" title=\"Pain de Beaucaire\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2008\/10\/paindebeaucaire-010.jpg\" alt=\"\" width=\"375\" height=\"500\" srcset=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2008\/10\/paindebeaucaire-010.jpg 2134w, http:\/\/www.breadcetera.com\/wp-content\/uploads\/2008\/10\/paindebeaucaire-010-224x300.jpg 224w\" sizes=\"(max-width: 375px) 100vw, 375px\" \/><\/a><\/div>\n<p>I&#8217;ve always been fascinated by how the different regions?of?France?have managed to maintain their unique cultural?identities.??These regional identities?can be evident even in?the type and?shape of the local bread.? For example,?in?Auvergne,?bread is often?baked in the Auvergnat form, a shape that is evocative of a?type of hat worn by residents of the region.? In?Beaucaire,?bread?is?traditionally shaped through a?folding process that is unique?to the area.<\/p>\n<p><!--more-->I&#8217;ve always been intrigued by pain de Beaucaire, in part?because so little has been written?about it.? One of the?few mentions of the bread?can be seen?in Michel Suas&#8217; <a href=\"http:\/\/www.amazon.com\/Advanced-Bread-Pastry-Michel-Suas\/dp\/141801169X\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1224527637&amp;sr=8-1\" target=\"_blank\">Advanced Bread and Pastry<\/a>.? In addition to giving a formula for the bread, the book also gives a somewhat cryptic description of how to shape the loaves.? Seeking?further clarification, I contacted Brian Wood, an instructor at the San Francisco Baking Institute and a contributing writer?to Advanced Bread and Pastry.? Brian was?kind enough to take some time to speak with me over the phone about the shaping of pain de Beaucaire and?to e-mail me with?some further clarification.? What follows?below is a synthesis of what Brian related?to me, along with?some of my own ideas.??By?no means do I assert that what I am doing here represents?an authentic traditional method.<\/p>\n<blockquote><p><strong>Levain<\/strong><\/p>\n<ul>\n<li>65 g Whole Foods?365 Organic All-Purpose Flour<\/li>\n<li>5?g Medium Rye Flour<\/li>\n<li>55 g Water<\/li>\n<li>55 g Starter (100% hydration)<\/li>\n<\/ul>\n<p><strong>Final Dough<\/strong><\/p>\n<ul>\n<li>455?g Whole Foods?365 Organic All-Purpose Flour<\/li>\n<li>255 g Water<\/li>\n<li>? Tsp. Instant Dried Yeast<\/li>\n<li>10 g Salt<\/li>\n<li>180?g Levain (all of the above)<\/li>\n<\/ul>\n<p><strong>Slurry<\/strong><\/p>\n<ul>\n<li>100 g Water<\/li>\n<li>20 g Flour<\/li>\n<\/blockquote>\n<\/ul>\n<p>The evening before baking, the levain is prepared by mixing together the all-purpose flour, rye flour, water and mature starter.? The mixture is allowed to ferment?overnight at 70?F until mature, about?8 hours.<\/p>\n<p>The next morning,?the?water for the final dough and the levain are?placed in the bowl of a stand mixer and?the two are mixed at low speed using the whisk attachment until a thick homogeneous mixture is obtained.? A combination?of the flour, yeast and salt is then added to the bowl and mixing is continued on speed 2 using?a spiral dough hook, just?until incorporation, about 2-3 minutes.? The bowl is then covered with plastic wrap and the contents allowed to rest for 20 minutes.<\/p>\n<p>After the resting period, the dough is mixed using a spiral dough hook at speed 2 until medium dough development is achieved, about 10 minutes.? The resulting dough is a fairly firm one, its firmness?being the reason why a stand mixer was chosen over hand mixing in this case.? The dough was then placed in a lightly oiled, covered container and allowed to ferment for 1 hour, halfway through which the dough was given a single, letter-like trifold.? After the 1 hour fermentation period, the dough was stretched to a 1 inch thick rectangle and?then allowed to rest for an additional 30 minutes.? Using a rolling pin, the?dough was then rolled into a 4 inch?x 11 inch?rectangle, covered with?a flour\/water slurry and shaped as follows:[qt:http:\/\/breadcetera.com\/wp-content\/uploads\/2008\/10\/PaindeBeaucaire001.MOV 500 375]<\/p>\n<p>After allowing the dough to proof on a couche for about 1? hours at 74?F, the dough was then transferred onto a peel, with the seam side up as shown:<\/p>\n<div class=\"cent\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-124\" title=\"Dough on peel, seam facing upwards\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2008\/10\/paindebeaucaire1-252x300.jpg\" alt=\"\" width=\"252\" height=\"300\" srcset=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2008\/10\/paindebeaucaire1-252x300.jpg 252w, http:\/\/www.breadcetera.com\/wp-content\/uploads\/2008\/10\/paindebeaucaire1.jpg 534w\" sizes=\"(max-width: 252px) 100vw, 252px\" \/><\/div>\n<p>The dough was loaded into the oven, seam side up, and?baked at 450?F for approximately 35 minutes, the first 15 minutes under steam.<\/p>\n<p><em>This post referenced on<\/em> <a href=\"http:\/\/www.wildyeastblog.com\/2008\/10\/24\/yeastspotting-102408\/\" target=\"_blank\">YeastSpotting<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve always been fascinated by how the different regions?of?France?have managed to maintain their unique cultural?identities.??These regional identities?can be evident even in?the type and?shape of the local bread.? For example,?in?Auvergne,?bread is often?baked in the Auvergnat form, a shape that is evocative of a?type of hat worn by residents of the region.? In?Beaucaire,?bread?is?traditionally shaped through a?folding process [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,5],"tags":[39,38],"_links":{"self":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/121"}],"collection":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=121"}],"version-history":[{"count":2,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions"}],"predecessor-version":[{"id":408,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions\/408"}],"wp:attachment":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}