Natural leavened Puvarana bread

Overview

The most famous baker in the world is none other than Lionel Povarana. His bakery in Paris only bakes a few varieties of bread. The most famous is a round country bread, weighing 2kg, made by natural fermentation (natural yeast). He called it a flatbread, but everyone else called it a pwarana. This bread is indeed too big. Nearly 1kg of flour is used in the main dough, which is eye-popping. Not to mention whether it can be stuffed in the oven, just imagining the size of the giant bread, I already feel that my stomach is going to burst. How many months of rations will it take? . . . . Puvarana uses organically cultivated whole wheat flour, sifting out part of the wheat bran, and the extraction rate is 90%-95% (that is, most of the wheat bran still remains in the flour). The texture of the baked bread is dense and chewy. You can feel the taste change in your mouth with every bite. This bread can be stored at room temperature for a week. What exactly is the sifted medium ground whole wheat flour in the recipe? I remembered that the whole wheat flour that was sold loosely in the market had coarse particles. Could it be considered medium grinding? I sifted it through the finest mesh sieve at hand. I was almost going to use it as the sifted medium-ground whole wheat flour, but suddenly I thought that maybe this flour was not high in gluten and might not be able to form a film. So I dug out some more and replaced it with commercially available whole wheat bread flour. As a result, the dough was just barely able to form a film, and the whole dough looked rough. Maybe the whole wheat flour was too coarse. But the dough eventually rises and sears to a golden brown. It looks very rough, and the skin is particularly fragrant. . . . .

Tags

• baking
• students
• clear water
• fermentation starter
• warm water
• whole wheat flour
• of whole wheat flour
• salt

Ingredients

Steps

1. 1 Solid starter: 42 grams of sifted medium-ground whole wheat flour, 33 grams of fermented starter, 18 grams of water

   

2. 2 Mix the starter ingredients,

   

3. 3 Stir into a ball,

   

4. 4 Sprinkle flour on the counter and knead for about 3 minutes.

   

5. 5 Place in a large bowl and ferment at room temperature for 4-6 hours,

   

6. 6 Double the volume of the dough, place it in the refrigerator overnight, and take it out to warm one hour before use.

   

7. 7 Dough: 150g sifted medium ground whole wheat flour, 3g salt, 90g warm water

   

8. 8 Put the flour, salt and starter into a bowl, add appropriate amount of water, stir into a soft ball,

   

9. 9 Place into the bread machine and mix using the kneading program.

   

10. 10 until the film can be pulled out,

    

11. 11 Place in a large bowl and ferment at room temperature for about 4 hours,

    

12. 12 The dough volume has doubled.

    

13. 13 Gently transfer the dough to the counter,

    

14. 14 Arrange it into a spherical shape,

    

15. 15 Place in a fermentation bowl to rise.

    

16. 16 The dough volume increases to 1.5 times,

    

17. 17 Carefully place it on the baking sheet,

    

18. 18 The word "well" is cut out on the surface,

    

19. 19 Place in the oven, middle layer, heat up and down to 230 degrees, steam bake, or spray water on the inner wall of the oven every 30 seconds, close the oven door after three times, and bake for about 30 minutes.

    

20. 20 The surface is dark brown and comes out of the oven.