This month’s Bread Baking Day is hosted by Living in the Kitchen with Puppies, the theme is ‚twisted breads‘. This is my first BBD and I find it quite difficult. Not because I have no idea what to present, but rather because I have too many ideas.
And although I have a lovely ‚Hefezopf‘ in the oven right now, my contribution will be Pain Tordu. This is a bread traditionally made in the Limousin region , an area that forms the geographical centre of France. The region is most famous for its cattle, but also for the bone china manufacturers from the capital, Limoges. Limousin is full of streams, rivers and lakes and is sometimes called the French Lake District. The plateau of Millevache is said to be the origin of 1000 springs.
Tordu is french for bent or twisted, so this just fits the event. This bread has a nice crust and a soft crumb and keeps easily for a few days.
- 2 tsp dry yeast
- 300ml water
- 250g durum wheat flour
- 1tsp dry yeast
- 175ml lukewarm water
- 50g rye flour
- 325g durum wheat flour
- 1,5 – 2 tsp salt
1. To prepare the starter pour the water into a glass container, add the yeast and let rest for some minutes, then stir and dissolve the yeast. Stir in the flour, cover the glass with a cloth and let ferment for 2 days (not more than 3). Stir two times each day.
2. To prepare the dough dissolve the yeast in the water. Sieve the flour into a big bowl, add the salt. Pour the dissolved yeast and 250g of the starter into the bowl and mix with the flour. Knead the dough for 10 minutes until it feels smooth and elastic. Carefully add some water, if necessary.
3. Cover the dough with a cloth and let proof for 2 hours. then knead it briefly and let rest for 10 minutes. Shape the dough into a 35cm barrel and press a pole deeply into the dough to nearly separate it lengthwise. Then twist the dough as if wringing out a wet cloth. Put on a baking sheet and let proof for 1, 5 hours.
4. Preheat oven to 220°C and bake for about 1 hour until there is a hollow sound when you knock on the bottom of the loaf. Let cool.
This recipe is from: Eric Treuille, Ursula Ferrigno: Brot : Rezepte aus aller Welt.