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Pain Bouillie

5 from 2 votes
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Rest Time 20 hours
Total Time 22 hours 10 minutes
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Pre-dough

  • 100 g Whole wheat flour
  • 100 g Lukewarm water
  • 0,5 g Yeast fresh

Breakfast

  • 200 g Rye flour type 1150
  • 400 g Boiling water
  • 1 tbsp Honey

Main dough

  • 400 g Ruch flour or wheat flour type 1150
  • 400 g Wheat flour type 550
  • 10 g Yeast fresh
  • 2 tsp Freshly ground caraway seeds
  • 20 g Salt
  • 3 tbsp Water
  • 60 g Sourdough approach
  • 3 tbsp Raisins (optional)
  • 1 Hazelnuts or whale nuts (optional) handful

Instructions
 

  • Weigh the ingredients for the pre-dough and stir a small ball (0.5 gr.) Of yeast in the water. Add the flour and mix everything thoroughly in a container with a lid to a pulpy mass. Cover and let stand for two hours at room temperature and then place in the refrigerator for 24 hours.
  • Weigh the ingredients for the brewing piece. Heat the water in the pot to the boiling point and then pour it into a container with the honey and dissolve the honey in the hot water. Then add the flour and stir. The result is a tough, aromatic smelling dough (and it becomes clear where the name porrid bread comes from). Also cover and when the mass has cooled down, leave to stand at room temperature for 12-24 hours.
  • For the main dough, 3 tablespoons of water initially appear a little little. But keep calm and put this in a bowl and dissolve the yeast in it. Add the pre-dough, the sourdough mixture and the stock. If you like raisins, you can roughly chop them up with a knife and add them to the dough. The same applies to hazelnuts or walnuts. Whoever likes it now admits it. Roughly chop the walnuts. Add the flour, caraway seeds and salt and mix with a mixing spoon. At this point I initially "panicked" and added water because the mass felt too dry to me. Resist temptation! If you can't get away with the mixing spoon, continue kneading with your hands on a floured work surface. When mixed well, the dough is moist enough that it even needs a little more flour for kneading. Knead for about 12-15 minutes. It is also possible to mix with the food processor for 10 minutes on the lower setting and then process for 5 minutes on the higher setting.
  • Let it start for two hours in a sufficiently large vessel with a lid at room temperature. Thoroughly stretch and fold every 30 minutes with wet hands. The dough must be moist and shiny after the two hours. Then put in the refrigerator for 24 hours.
  • Take it out of the fridge the next day and form a bread on a lightly floured worktop - but do not knead any more. Let it rest for another two hours in the proving basket and let it acclimate. Preheat the oven to 250 ° C top / bottom heat (for me again only 225 ° C, works, but then with convection, too). Turn the bread out onto the baking sheet and brush with olive oil.
  • Cut into the bread and put it in the preheated oven. Give a lot of steam for the first 10 minutes. Then briefly open the oven door fully and let off the steam. Bake for another 25 minutes at 225 ° C and then reduce the heat to 190 ° C top / bottom heat. If the bread is too dark on top, put aluminum foil on top. After a total of one hour, take it out of the oven, spray or brush with water and allow to cool.
  • I got the recipe from an older, slightly tattered bread baking book in the public library. Since the fashion of the time had to go quickly, it was already in the oven after an hour of cooking and therefore a lot of yeast and no sourdough came in. I've been working on my own interpretation that suits my taste for over half a year. Since it is made with rye flour, sourdough definitely belongs in it in my opinion. There were three attempts that I was not happy with. In the meantime I have found a few recipes in English under the search term Pain Bouillie on the Internet that proceed in a similar manner. It's nice when you find yourself confirmed. The German term muesli bread doesn't quite apply here. If you do research with it, you will find completely different recipes.
  • The current version brings a cracking, crispy crust (including the olive oil) and a fluffy-soft crumb consistency that is slightly moist and promises a good shelf life. The trick is to be patient while mixing the main dough. At first, the dough appears too dry. The broth has to be mixed in well and brings the necessary moisture. The rest is done by stretching and folding with very wet hands. The crust appears almost black but is not burnt, it has something to do with the olive oil.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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