Pain Poilâne Recipe #shorts #bread #youtubeshorts #food #recipe #sourdough #santosaddict #baking

By Bruno Albouze

Ingredients

Instructions

1. Mix the starter, flours, water and malt on low speed for 5 minutes, then on medium-high for 6–7 minutes. Cover, poke a hole in the cover, and leave at room temperature for 2 hours.
2. Refrigerate the refreshed starter overnight or up to 72 hours.
3. About an hour before mixing, take out the starter, cut it into chunks, and keep any leftover for refreshing the next batch or discard it.
4. In the mixer bowl, combine the salt, fresh yeast (keeping them apart), and starter, then add lukewarm water.
5. Add the flours and malt, then knead on low speed for 20 minutes, stopping now and then to scrape the bowl and hook. The dough will take longer to come together.
6. Ferment the dough for 2 hours at room temperature, covered with a damp towel, degassing briefly with the mixer after 60 minutes.
7. Divide the dough into two 2090 g portions (or three 1390 g portions), flour the baskets, and shape each piece into a round by folding the edges to the centre without deflating it. Place in the floured baskets, seam side up.
8. Cover and proof for 3–4 hours at 22–23°C until doubled. Halfway through, you may chill the loaves (uncovered) for up to 6 hours.
9. About 45 minutes before baking, preheat the oven to 250°C (480°F) with a pizza stone on the lower third rack. The stone must reach 250–270°C.
10. Turn the loaves onto the hot stone and spray water into the oven immediately.
11. Bake 15 minutes at 250°C, then lower to 205°C (400°F) and bake 30 more minutes until the internal temperature is 98°C or slightly under.
12. Turn off the oven, prop the door slightly ajar, and leave the loaf inside 5–10 minutes. Cool on a wire rack for 4 hours before cutting.

Summarized from Bruno Albouze's video. Watch it for the details.