In this video: How to make country bread – for professional breadmaking exam Recipe: T 65 Flour: 800 gr/ Rye flour: 200 gr/Salt: 18 gr/ Yeast: 10 gr/ Fermented dough: 200 g Kneading: 4+6 (stand-mixer)/ Bulk fermentation: 30 min room temp/ Final proof: 1 h 15 25°C/ Baking: 25 min 245°C/ Cool down on a rack Hello everyone! Today I’ll show how to make a country bread. It is very likely you’ll have country breads to make on the exam day. So as I’ve already said you’ll have either country bread, either sandwich bread, Viennese baguette or wholemeal bread. I’ll show you these in the next videos. This is a simple and efficient country bread, recipe. One you’ll need on the exam day. -800 gr of T 65 flour- (usual flour) -200 gr of rye flour- so either rye flour T 130 either T 170. These rye flours have a rather typical flavorful taste and grey color. -10 gr of yeast- to work rather quickly -18 gr of salt- as the law states, -200 gr of fermented dough- so 20%. You can either use fermented dough either sourdough starter, it will add taste, volume and preserving. My hydratation rate is 64%. You can always add more water if needed. Pour your water first to have an efficient stand-mixer kneading, -640 gr of water- that way the kneading will be more efficient. Now fold the other ingredients randomly: salt, yeast, (not side by side) … … flour, rye flour. Cleaning will be easier later if you sweep the bowls correctly. Scrape the fermented dough with a scraper. Don’t forget the dough hook. Check the hydratation when you are in medium/high speed. So 4 minutes at medium/low speed (1st speed) and 6 minutes at medium/high speed (2nd speed). Let’s go. Kneading is over, so 4 and 6 minutes. Let’s have a look at it. The dough is pretty ‘piquée’. You can grab a small portion of it and see the extensibility of the dough. Particularly look for the gluten network. I remind you that this texture, this network, will keep the gas inside the dough. If you don’t see this network, you need to keep kneading a little, but be careful not to over-knead. Move your country bread with your scraper on the working surface and flour a little. Stretch and fold once. Shape a nice and firm boule that keeps its shape. Move your dough with your scraper and set it aside in a either slightly floured either greased small container. On the exam day the bulk fermentation is direct so you’ll need to focus on the fermentation periods. For now the bulk fermentation will last about 30, 45 minutes tops. Country breads don’t need a long bulk fermentation. These breads are shaped in regional shapes so we’re not looking for a long bulk fermentation. For now, 30 minutes at room temperature and tightly covered to prevent a crust at the surface. The bulk fermentation of the country dough is over. Little reminder, bulk fermentation is the first proof. Remove the non-stick paper from your dough. Be careful. If there’s some leftover dough take the end of your scraper and scrape it so you don’t need to clean it. Fold it and set it aside for the rest period. You’ll probably have 4 breads to make. 4 x 500 gr breads. 4 breads for the wholemeal bread as well and you’ll be told for the other types. Now, fold the dough on the working surface. I advise you to weigh your total dough -1900- and divide it by 4 -475- so you don’t have to weigh 500 gr of dough for each bread and then lack dough for the last one. You’re going to have 4 x 475 grams identical pieces of dough. Divide. You can shape boules from all your pieces of dough. That’s because the shapes are going to be pretty short. Pre-shaping is crucial: If you want to shape a long bread or a baguette, you’ll want pretty long pre-shapes to easily lengthen the dough. Flour lightly your working surface and pre-shape your boules. There are various techniques: Mine is to fold the corners in the middle and to turn the dough over and then work with the fingertips on the inside of the boule. Once you can see the top is smoothing, touch it: it shouldn’t have any indentation left. That would mean your pre-shaping is done. Set your pieces of dough aside once pre-shaping is done. Always tightly cover your dough either with a non-stick paper or a ‘couche’, anything. What’s important is that the dough is draught-free. What’s specific for the country bread: during your 10 minute-resting time, prepare a board, some oil to make a regional bread with a paintbrush, a small container with water, and a rolling pin. After that we are going to shape the future breads. Resting time is over, now it’s shaping time. According to me, you’ll have two shapes of bread to make, and I’m going to show you four. Four pretty quick and easy shapes. For the first one: if your pre-shaping was correct and the boule is pretty good, it’s gonna be simple. Take a little sieve and regularly sieve the couche. It’s an important step because if you randomly flour the bread isn’t gonna be pretty. Take the boule without re-shaping it and simply place it on the couche seam side up. Then, you can make a ‘batard’. Make a batard using the strength fold once, turn the dough around and fold it again and again. You can hear the gases trying to escape. Shape simply your batard. It’s a pretty short shape. I am going to put the dough seam side up so if so, flour your couche slightly. Put the seam side up. I’m going to show you a specific shape. Take your well-shaped batard and generously and regularly flour your couche. Flour your dough and sweep it gently. Cut four times in a way and four times the other way. -One, two, three four- cut until you can feel the working surface. -One, two, three, four- so you solely have pieces of dough. Scrape under them and join them to shape a ‘polka’. Place it seam side up on the couche and you’ll have to turn it over seam side down before baking. It’s a good shape, no need to slash it. For the last one, I’m going to show you a classic: the ‘tabatière’ to show you how to work with oil. Re-shape slightly your boule. and flour a little one end of your dough and the bottom of it. Take a wooden rolling pin and roll out about one third of your dough to simply make a strip. Be careful not to stick the strip to the working surface. For that, you can generously flour. Then you’ll just need to sweep the excess of flour. What’s important is a regular and thin piece of rolled-out dough. If you want more precision, take a smaller, either wooden either metal, rolling pin. Once you’ve done that, grab your brush and sweep all the excess of flour on your dough. Check if everything is smooth and thin. Take a paintbrush and some oil to oil the outlines of the rolled-out dough. Normally, it will impact the aspect of the finished product. Any spot brushed with oil is going to come off. Brush just a little water on the middle of the rolled-out piece of dough to prevent it to completely come off. Then you have two choices ; either you pull it down either you take your rolled-out dough and you place it on the tabatière. What you want is a regular overall line of rolled-out dough. Two choices again here; either you put it seam side down either you put it seam side down and apply a stencilled ornamentation before baking. So, the tabatière is seam side down. Final proof period is about 1 hour/1 hour and a half. The final proof last about 1 h 15 at 25°C in the bakery, was enough to have a sill firm dough. Don’t let it proof too long, otherwise you won’t be able to slash them. Come have a closer look! Little reminder: here is the seam side down loaf, that you need to turn up. Same for the batard. Here the cut batard. All the products are seam side down so we have to turn them seam side up. Do it simply and gently for the tabatière. Place it like that. So here is the tabatière. I’m going to apply a stencilled ornamentation in a moment. The ‘vivaret’ is also seam side down. Let me remind you: when seam side down you need to turn the bread around once, put it in the transfer peel, -I’ll put it here- and place it on the couche. As the vivaret is already cut ou don’t need to slash it. Then, I move the loaf with my hand and gently drop it on the oven loader. Same as before, you can leave it like that because it’s already floured. The last one is the batard. Using a sieve has created an even flour layer. As I always advise; the less you handle the dough on the loader, the better. I’m about to show you a simple stencilled ornamentation on the tabatière. Take a spray filled with water, Spray some water on the loaves. Grab a plastic stencilled ornamentation and a sieve, and gently sieve above the loaf. Slowly remove your stencilled ornament Take your time so the flour doesn’t fall in the wrong spots. That way you have a clean ornament on your loaf. Grab your lame -no need to cut this one- and make a big slash on the batard, from left to right. Simply slash a cross for the boule/loaf. Now you have four different and efficient shapes. You can hear the steam I release for the baking process You usually can feel the steam with your fingertips. Prepare the loader. Into the oven that goes. Something you can also do is touch the bar to feel if there was enough steam, and adjust. Now I’m activating 3 seconds of steam. If I check, the ends of the breads should be slightly shiny, meaning that the steam was efficient. Baking time is about 20 minutes at 240°C, and 15 minutes more for the 500 gr breads, that I will open the oven windows for. So it will take about 25 minutes, plus 10/15 minutes to dry the breads. Baking is over, so let’s debrief. I explain again the baking process; 25 minutes at 240°C and then I opened the oven windows to ‘dry’ the bread. It’s really important because it gives well-baked country breads. Here is the tabatière, The oil helped to slightly open the bread, just as it should be. The stencilled ornamentation is an option, you do it o you don’t. The batard is a simple and efficient shape. Behind, the vivaret is not exactly as I expected so you can work on it. The last one is a simple boule. If we get a closer look at the crumb, you can see a creamy, slightly grey crumb. This is normal, and some holes in the bread. A simple process hat works really well on the exam day. All the recipes are at the beginning of the videos. Hope you enjoyed it!