Küchenlatein

See also: alt.bread.recipes

-==== REZKONV-Recipe - RezkonvSuite v1.2

Title: Bread "Pain Paillasse"-style
Categories: Bread, Switzerland
Yield: 1 Recipe

500 grams wheat flour 405, try AP
300 ml Ice-cold water (about)
10 grams Fresh yeast, 1/4 cube
1 teasp. Salt

============================ SOURCE ============================
http://www.wdr.de/tv/service/kostprobe/inhalt/20020826/b_3.phtml
-- Edited *RK* 05/30/2006 by
-- Ulrike Westphal@Küchenlatein

Mix all ingredients on slow speed for max 5 minutes.

Give dough in to a greased dish about 20 x 30 cm and cover with
clingfilm.

Refrigerate about 10 to 16 hours.

Place a baking stone into the oven and preheat to 250 °C

Remove dough from the refrigerator and move the dough to a lightly
floured surface and don't knead any more. Divide the dough into
several oblong pieces. Give each piece of dough 2 twists. No further
proofing

Place a baking stone into the oven and 250 °C

Dust a peel with rice flour and slide the loaves one at a time onto
the baking stone. Bake for about 30 minutes. After 15 minutes reduce
the temperature to 200 °C and switch the loaves from side to side so
that the breads brown evenly and bake from 15 to 20 minutes more.

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tagged with: food and drink, recipe, bread, preferment, yeast, Rezept, Vorteig, Brot