Pain Boulot
There is nothing like good bread and this bread is no exception. Known in our house as ‘Douriez Bread’ after the small French village where we first discovered this delicious bread. It is a recipe specific to the region (Nord pas de Calais) and is stunning bread. Really tasty and simple to make, the biggest challenge in baking this bread is the two hour wait after it comes out of the oven! It is essential but agonising!!
Pain Boulot
Servings: 1 750g Loaf
Calories: 2756kcal
Equipment
- Mixer with a dough hook
Ingredients
- 750 g Strong White Bread Flour T55 of Canadian bread flour
- 450 g Tepid Water weigh it to be more accurate
- 15 g Salt
- 15 g Dried Yeast
Instructions
- Put the flour in the bowl of the mixer and add the salt. Mix it for about 10 seconds with the mixer on its lowest speed setting. (We have a Kitchen Aid and do this on number 1)
- Add the yeast and mix again on the same setting
- Make a well in the centre of the bowl and add the water. Mix for 10 minutes on the lowest speed setting. After 10 minutes cover the bowl and leave it to prove for an hour
- After an hour lightly flour a work surface and tip the dough out onto it. Fold the dough onto itself to ultimately form a sausage shaped loaf. This will take no more than a few minutes
- Place the dough onto a backing tray. Flour the top of the bread and cut five deep slashes with a very sharp knife or razor blade
- Put a tray with a little water in it in the bottom of the oven and then put the bread in the lowest shelf of the oven and leave it for 6 minutes.
- After 6 minutes turn on the oven and set to 230°C, gas mark 8 and cook for 50 minutes. (Yes, we really do put it in a cold oven and wait 6 minutes before turning it on! This really does result in the best bread at the end of the cooking time)
- After 50 minutes test that the bread is cooked by taking it out, turning it over and tapping the bottom. If it sounds hollow it's cooked. If not, give it another 5 minutes
- Once the bread is cooked, place it on a wire cooling rack and leave for at least 2 hours. We know … this part will be the hardest part of all!
Nutrition
Calories: 2756kcal | Carbohydrates: 550g | Protein: 96g | Fat: 14g | Saturated Fat: 2g | Sodium: 5859mg | Potassium: 893mg | Fiber: 22g | Sugar: 2g | Calcium: 126mg | Iron: 7mg