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



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Pain Paillasse

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.
    Attached Files
    "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

          View My Picasa Web Album UPDATED oct

          My Oven Costs Spreadsheet

          My Oven Thread


          • #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)