Description
Pain Tordu, a lovely sourdough French bread, is pressed with a rolling pin and twisted a few times to produce a uniquely-shaped loaf.
Ingredients
Units
Scale
- 400 grams all-purpose flour, more for dusting
- 75 grams sprouted wheat flour
- 25 grams whole grain rye flour
- 355 grams water, divided (150, 160, 25, 20 reserve for salt), 68 degrees F.
- 100 grams sourdough starter (100 % hydration), active, room temperature *
- 1/2 tsp instant dried yeast
- 10 grams sea salt
Instructions
- In a large bowl, whisk together the flours and dried yeast.
- In a separate bowl or container, add the sourdough starter and pour in 150 grams of water. Mix to break up the starter.
- Make a well in the center of the flour and pour in the starter/water mixture. Using a Danish dough whisk and/or a dough scraper, mix well, then add the additional water, a little at a time, until all of the flour has been incorporated and there are no dry bits.Cover the bowl and let it rest for 30 minutes.
- Sprinkle the salt over the dough and add 20 grams of water to dissolve it. Work the salt into the dough using the pincer method – pinching the dough with your fingers. Add more water if necessary to make a workable dough.
- Shape the dough into a ball and place in the bowl. Scrape the bowl down with the scraper. Cover with a damp towel and let rest at warm room temperature for 2 hours. Perform a stretch and fold at the 45 min mark and again at the 1 1/2 hour mark . Place the dough back in the bowl, cover and let it rest for the final 30 minutes.
- Sprinkle your work surface with flour. Divide the dough into 3 equal pieces – approximately 300 grams each. Fold each piece over itself, stretching it gently to lengthen. Cover again with a damp towel and let rest for 30 minutes.
- Take one piece of dough at a time and use your palm to flatten it gently. Fold one long side down toward the center. Using your fingers, press down gently along the edge. Turn the loaf around and fold the other half down overlapping the center. Press down gently again to seal. Fold one half down over the over half and press the edges to seal using the heel of your hand. Lightly flour your hands and roll out the dough to about 16 inches. Repeat with the other 2 pieces of dough. If the dough snaps back, let it rest and continue rolling. Let rest 20 minutes.
- Sprinkle the loaves with flour. Use a rolling pin to make an indentation the length of the dough down the center. (I used a 17 inch rolling pin) Bring the edges together. Then pick up the ends of the dough and twist gently. Make 3 twists in stages, resting between each twist so you achieve a nice finish.
- Arrange the loaves on a parchment-lined baking sheet or baker’s couche. (I placed the loaves on the floured couche before the rolling and twisting and this worked well.) Cover with a damp cloth and let the loaves proof for 1 hour and 30 minutes.
- At least 30 minutes prior to baking, place a steam pan on the bottom shelf of the oven and baking stone on the shelf above and preheat to 450 degrees F. (I used a baking steel)
- Carefully transfer the loaves to the baking stone or steel. Add several ice cubes to the steam pan. Bake for 20 minutes.
- Remove the loaves to a wire rack to cool before serving.
Notes
This loaf takes approximately 6 hours from start-to-finish. You can extend the fermentation if desired just omit the dried yeast to keep it from over proofing.
Adapted from “The Larousse Book of Bread – Recipes to Make at Home” by Eric Kayser
- Prep Time: 5 hours 25 mins
- Cook Time: 20 mins
- Category: French Bread