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Pain Paillasse - Forno Bravo Forum: The Wood-Fired Oven Community



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Pain Paillasse

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  • Pain Paillasse

    Has anyone heard of this bread?

    Pain Paillasse | The Fresh Loaf

    It is without doubt one of the best breads I have ever tasted, and something I've been trying to immitate ever since I built the oven - with tasty but limited success.

    The closest I have got so far is with Hamelmans ciabatta recipe (more or less), using my sourdough starter and 70% hydration, and then twisting the bread while shaping - I don't know why it should, but the twisting does do something to the taste and certainly to the texture.

    And here's the latest effort, all 8kg of it - nice and crusty, moist on the inside, very delicious... but still not quite like the real thing . Next time maybe I'll try an even longer process, say 48 hours instead of 36.
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


  • #2
    Re: Pain Paillasse

    Yummo...it looks great...
    The English language was invented by people who couldnt spell.

    My Build.



    • #3
      Re: Pain Paillasse

      Fantastic ... makes me want to try baking some myself. Sounds quite complicated though!

      / Rossco


      • #4
        Re: Pain Paillasse

        Wow. That looks great. What exactly needs to be different for them to be "authentic"?

        I am planning on trying my hand at bagels later this week. Although I will not be baking them in my wfo. It's been so cold here that I just don't want to go out there and bake. I probably should go out and get a fire going though- I know I'll want to use it sooner or later and I bet it needs a drying out, in spite of how dry it's been with all this cold....



        • #5
          Re: Pain Paillasse

          Francis, was that "25gr Liquid levaine" your sour-dough starter? If so, I did something similar last month and had really good success. It does seem that adding 20% older starter to the poolish and dough makes an interesting difference in standard ciabatta.
          Here's the link to what I did with pics:

          I've done the Hamelmans 'just cut and proof the loaves-no folding'
          Done the Reinharts 'fold into little slippers' for final proof
          And now I'll try this 'twisting into baguettes' to see what happens. Yours looks great. I always admire people who can retard that long .

          Happy New Year!, Dino
          "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

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          • #6
            Re: Pain Paillasse

            Hehe, well we'll see if I can retard even longer...
            Let me know how the twisting works for you.

            The problem is (one of them) that I can't put 8 kg of dough in the fridge. There's just not enough room. Maybe less starter and leave it in the cellar overnight, that might work. And I see they mix the dough with ice water - I'll try that, too.

            The difference to the real thing... hmmm. While my bread is very crusty and moist and delicious - I wouldn't want to change the taste at all - the Pian Paillasse has a lot more larger holes and somehow the crum has a creamier texture and the crust is even crisper. Perhaps if I proof longer after shaping?

            At least its fun trying!
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)