The Pétrin

Hello Avital,
I have a few questions (I will try this bread tomorrow).
No real dough?
The heat of the oven, here the numbers are different. Temperatures are preheat to 230 º C and then down to 200 º C?
Thank you for your help. I got you up to date for the result obtained.

For temperatures, it is 240 ° C-250 ° C for preheating (the oven must be very hot) and 210 ° C cooking. We must of course but as kneading the dough is very moist, it sticks quite so difficult to provide the force by kneading is why we do all flaps that increase the strength of the dough. When I kneaded pasta very hydrated, I do not bowl in the work plan and I beat the dough a bit like an omelette with the hand by lifting and folding the .. I do not know if I'm clear but I am sure you understand me
Keep me posted!

Hello Avital,

Yes, I understand how you work the dough now. The flaps give the force. I start around noon to be good warm bread for tonight.
Thank you for your help!

I have some great ideas Nevermind. Next time.

Coucou Avital,
A weekend lively has not left me the time to tell you that your recipe, Well Number 1! It works very well and my rods have what it takes to earn the name of "tradition."
The only hitch is totally my fault ... I had no bread flour sifted. I used the flour to whole wheat bread (stone grinding wheel, bio and everything) and this has given chopsticks almost black in color and texture a little denser than usual. It is a meal that would have been better used for bread but hey, what do you want ...
Thank you for the recipe and your help. I shot with sound good meal no later than Sunday. I get friends and they will enjoy a good taste freshly made bread.

Hello

I have your recipe and it gave me sticks with a good taste! For against my crust was not crisp. For what reason??

For me that starts in MAP, and your information and your income over the bread are welcome. Bravo for your blog, I will come back often!

Avital hello, then a big thank you first for this great blog ... I fell in ecstasy evant countless recipes.

the principle of pastry with a photograph al support at each stage of Petrin would have been nice because I had some moments moyennement understand the words "by making 1 / 4 turn to paste every time."

otherwise I have to test the Turkish pide c etait genial!
a big thank you for everything

bonsoir, is it possible to make the recipe with dry yeast, if so how many grams? thank you in advance for your response.

My first successful bread! Without MAP, without robot ... Tiresome but so good! Thank you for the recipe and method!

hello

I am a bread routarde since I do not buy for a long time I have a problem of "sticks" that I do not have with other bread is the crust is still pale.
j'enfourne to 250 °, with a container of water on the sole, nor yet nothing done!
my bread are baked bread in wood, painted crust is salt water, it has beautiful colors.
the baton is a mystery to me thank you ... if you can, your chopsticks are so pretty ...

hello,
super your blog, very interesting.
I would try to stick to tradition, but I have a doubt about the time of exercise.

You advise: "let rise 1 with 1:00 flap all 20min. By hand, this gives Scoring (1) 20min, I slip my hand under the dough to rise slowly moving around the bowl, Scoring (2) 20min, 2nd fold by raising the dough, Scoring (3) 20min, 3rd rabat, Scoring (4) 20min and 4th flap. Let rise 1h00 - 1h30. "

It gives rise an hour with a flap 4 times every 20 minutes, which means 4 x 20 + 20 (after the last) = 100 minutes
and after 1h still leave at 1:30?

Thank you for your explanation

Lara

I just try and enjoy ... we are all the same opinion: great!
Simple to use, no special equipment and a perfect result as if we had bought our baguettes at the bakery.
As to taste it is like the best baguettes.
In short it is a great success

I just let us know 2 mini sticks! a delight!
just one question: mine are rather dull and pâlichonnes, what makes them shiny and golden?

Hello,
Thank you for this recipe of genius that just reconcile myself with the bread. Super simple achievement, outstanding result. Again thank you and good continuation.
Signed: thierry Tahitian

carried out this morning, beautiful grignes, but economy still not developed enough, the taste is there! Thank you
I made a post on my blog

Hello,
I made this recipe. My sticks are not as beautiful as yours, but the taste is great ... Do you have something to make them more attractive, less dull?
I also replacing 100g wheat flour 100g buckwheat flour, they are also very good, but not enough gold for my taste! My oven is not hot enough ... Thank you for your recipe!

My sticks are nicely browned, the crust is cooked and lightly, but to the internal economy has not completely lifted the air, a bit pasty, it is eaten, just like those buns in the posh hotels:
Yet preheat to normal 9 to 8 and cook for 20 minutes with water leche fries.
pb of Boulaga, you think?
Francois

I tested, they are wonderful, thank you for this recipe and technique that allow us to do so pretty and good sticks! Kxa

hello I found your site brilliant and I stick to tradition, but I do not understand what the score, you gently peel off the bowl of dough with the round and after that enough? thank you in advance for your reply and a thousand thanks for your site

The score is the first closure of the pulp. Fold the dough is used to give him the strength here, the dough is removed from the walls of the bowl, raised and lowered to the bottom of the bowl, making it possible to expel some gas, the substrate to redistribute the yeast and strengthen the gluten. For this recipe moisture important, these flaps give body to the paste, glutinous strengthen its network and allow to incorporate as much air in an economy more alveolate. If a baker goes through there and that I am wrong, thank you to correct me!

Hello Sandra and other readers of this wonderful site,
Someone would have a link that would help me convert a meal (txx) and a table of equivalences between the fresh yeast and other yeast. here in the U.S. no fresh levrue and the names are different meal.

Thank you and good festivities

Thank you for the recipe. I tested yesterday. But I had to make a mistake somewhere because the same day they were super soft, but this is normal for the next day they were a little hard? How to keep their guard as soft as they are out of the oven was a marvel.

Thank you

Hi everyone,

can we brush the surface of bread with oil or perhaps the yolk for a shiny crust and golden?

Thank you for the explanations.

Hello,
In response to Willier 33 please look at the link attached to better understand the different flours: http://www.thefreshloaf.com/node/4628/european-flour-types-german-550-french-t-55-italian- 00-flours. I live in the U.S. and also make my bread every week and uses Unbleached white bread flour Stone-Buhr which gives very good results for both rods and other breads and pastries.
Regarding the dry yeast is in fact under the kneading time and rest, there is more rest than yeast (also valid for fresh yeast), I count 1 or 2 tespoon of active dry yeast for 500g flour .
Voilà.
Happy baking.
Frenchtornado

Bcp FrenchTornado thank you for the info on the equivalence of the meal.

I find much info!
patience my new kitchen (four down) to try all this

Sabine "in maqnue good bread in South Carolina"

Super site that is full of ideas decorated with beautiful pictures that invite you to immerse your hands in the flour!
It is true that pictures staged for some revenue (bread) would be welcome.
For a shiny golden crust, just take a wet brush on the surface of the bread before scratching the cutter, flour and bake bread.

I just enjoy the beautiful chopsticks that I made, and the taste is not very pronounced, perhaps I did not put enough salt?
If not for Brown, I've spent on the grill for a crispy crust!
However, the sticks are very soft and very nice!
Good food at all

Hello Avital,

I am outside France since 1993 and I admit that the French bread is one of the things that I regret. Especially since I live in Anglo-Saxon countries. So like many expatriates, there is the hand. Now I am suffering from a baguetto-psychonévrose aigue incurable obsession. A sort of Holy Grail.
My psychiatrist is formal, New Zealand, the South Island, there will never be French bread, then the only way to heal is to achieve true wand myself. I have followed many leads, but without success, the crusty baguette, with soft economy, which just by its scent of cooking can give the appointment of a product of the soil ....
This time, as I hope, because the dough is different, I know ... it's almost intuitive ...
As I write, I am at the 3 score.
I will review tomorrow, after breakfast, whether you have healed ... ..
Anyway, thank you for the recipe.
Sincerely
José

Dear Sandra,
Sorry you have previously called Avital.
I hope you do not want me to call you by your first name.
So I cooked the sticks this morning ....

The +:
• The economy is the best of all those I have experienced before.
• The color is that of a traditional baguette.
• The smell is perfect.
• Passed the test 100% of children.

The --
• The pain of missing a little volume, but I think this is due to my impatience.
• The crust is a little harsh, but I think my oven is not perfect.
• I do the three more ...

Conclusions:

I can not run again in the bakery but I'm very close to a cure with your recipe.
Thank you again.

Amicalement

Jose

tested and approved! thanks to your valuable advice ...

salvation sandra
I'm experimenting with your chopsticks and pass j'eespere I would say the new te ... Moreover if reussisent you probably will see on my blog! Thank you for all these things and good explanations for these guns on all your income.
I who never succeed at the pain (other than Hallot) We'll see if with your super explanation I can come out something like it should be!
A tres bientot

hello to all those who make their bread.
I love whether it was possible to make this recipe wand in the map and then shape and bake in the oven thank you in advance

Ah! What positive surprise to find a recipe with a photo pure fantasy as quickly, if I appoint you as the creator, can I use the photo for a small image, an icon?

Fantastic ...
I hesitated long before making this recipe to the letter ..
I think in general my bread crumbs too airy.
I tried the recipe for Sandra and I do not always come back!
To do as explained!
Thank you, thank you!

hello, I had already discovered the wonderful pastries! I'm doing now ... I speak well on Petrin on my blog
I will not this a bakery to buy fresh yeast to the baton of tomorrow .... thank you and congratulations "mdame" sandra ...

Dear Sandra,

Thank you for this recipe tiptop too! The bread is perfect. I found the recipe this afternoon and your photo sublime me want to stick tradition! For those who wonder if it works to MAP: YES, I just do it. I kept the same proportions for ingredients on dough program. When ready I divided my dough into four balls and I let rise 20 minutes in my oven off (previously heated 5min Th.1). I then shaped my baguettes (about 30cm), cut, stained water and I sprinkled in two of poppy seeds. For the cooking process I like Sandra said. The result was great! Sandra thank you again as soon as I have more time to try the recipe by hand.
I will soon try new recipes!

c tro cool and the paiin c bn! croyer moa!!

I'll try this recipe. I am already a bit of bread, but it is too tight, not quite up ...: O (
I wish you meet the various demands of comments (how to get a nice golden crust too because my pains are dull, how do with the yeast powder and put ... how?), It would have helped! Please ... at least for those revenues.

Hello,
I will do your recipe here in Seville because I have no bread machine ... In Spain, equivalent to the T55 called "harina de fuerza.
Myri Http: / / lacocinademyri.blogspot.com /

Greetings!
I have never found a recipe for good stick out from the bakery!
is a wish finally realized!
I still feel that sweet smell coming out of four ... what fun! it is difficult to wait for it to cool!
encore bravo especially Do not stop!

Hi Sandra. Is it normal that the dough is so sticky when it prepares? 350 g water is not a bit too much for 500 grams of flour? As mentioned do not add flour I have not done even if it seemed very sticky.

I must say thank you very much for this recipe, I am in the United States for one year for my studies and I miss French food so I decide to make bread, I followed this recipe to the letter and I had an amazing result, an economy with a delicious crispy crust, I had to buy more brie (only French cheese to us) with a glass of burgundy and I feel at home ...
YOANN

hello!
if you use a map to mix, how do you do follow the recipe? can be done with the 1st track scores? on "scores", this means that it needs to raise the dough once or several times? I look at all 2h20 from rest for the dough, I'm ok? Finally, what does "Getting" 20 minutes? sorry for all these questions ... thank you for your help

Marie-Jose, I've never done this recipe to the MAP but I had echoes of people who have tested as well. Here's how I do it: mixing ingredients in the tank program pizza or fast depending on the model (ie no preheat the machine, start mixing it). Shutdown once kneaded dough. Rest in the tank for 20 min (score 1) and then restart the machine prog pizza for a few rounds and kneading the dough back. Stop the program, let stand 20 minutes (2 points) and repeat step 2 times (scores 3 and 4). After the latest flap, turn off the map, leaving the dough in the bowl to remove 1h 1h30. Continue the recipe as indicated.
In the jargon baker, the score is the rest of the dough during the various shoots, the primer is also a push, but just before putting the flap is done by lifting the dough off its base to the bottom of the bowl and moving his fingers around its periphery to the edge off. I hope these explanations will be of greater assistance.

dear sandra,
thank you very much, I understand better now "scores" and "Getting" .... I will try my map, and with your guidance, I think I'll get there .... at least I hope .... I can tell you how I got out .... in fact, I have quite a bit of "bread squares ... straight out of my map ....
a big thank you !!!!!
very soon for the result ....
best regards,
mjo

Hello everyone,

me again! I greatly improved my hand and I now chopsticks, hell!

The secret is in the quantity and especially in cooking! I use my map for the dough and I cook in the oven throwing a glass of water at the bottom of a fried licks (clean of course!)
I memorized the amount by the number 357 (300g water, 500g of flour, 7 grams of yeast, salt 10g (7 +3), the number 5 for the flaps. This is the third I plays for over twenty years without ever winning, I did not know al'époque that the revelation was for my survival later in the Anglo-Saxon countries without sticks!

I mix a bit of yeast that I prepared myself a base of honey, flour and water. Use the machine as suggested and Sandra
when the dough is ready, heat oven to 250 (2 +5 = 7)!. Meanwhile cut the dough into 3 (he he he) and 3 sticks Very carefully. Deposit on a flat flour for a cookie does not stick, and when the oven is hot, put the bread bake for 25 minutes (2 = 5). Do not forget to close the oven door and say
3 5 7 you are the best wand!
and voila.
Sandra thank you again, you're elected!
Questions?
as you have a recipe for growing or pain au chocolat?

A +
Big kisses to all
Life is beautiful!
José

Hello,
José little message for him, if you interresse I developed my own recipe for croissants (http://frenchtornado.blogspot.com/search/label/Croissants) living in too Anglo Saxon it was imperative to have good croissants. Good luck and good continuation. Frenchtornado

bonsoir sandra,
good, that I did my 3 sticks. The crust is excellent, though crispy, but the economy is a bit compact ... .. airy and not very ... I do not know why .... Briefly, I will do another test tomorrow .... however, everyone loved it .... Thank you for your help
Mjo

I note that the ticket is old but still discussed! I have your recipe to the letter "(it is rare for me) to my guests last night. Excellent result and appreciated by all and to me first! First time I passed the bread like that, consistent with your picture and eaten out of the oven or almost! I thought I miss seeing my guests saucer with baquette funds espuma plates of Jerusalem and St Jacques snackées!
Thank you again!
@ +

It's great, since I have your recipe, I finally ate a real baguette tradition
Previously I have tried many recipes with my MAP but I admit that I was never fully satisfied with the result. Thank you very much

[...] Too. For flaps, always use the same method already explained here for the rod tradition of flour your fingertips off the edges of the dough bowl without [...]