Natashya from Living in the Kitchen with Puppies the hostess of the current BreadBakingDay invites us to bake breads with a twist.

Pain Paillasse is a very well known bread in Switzerland. Aimé Pouly – a clever baker in Geneva – patented the name and the formula and discloses it only to franchised bakers. Some times ago I saved a recipe from the web that claims to be the original. I don’t know if it’s true. The only thing I know, the formula works perfect. I got a deliciously crunchy crust and a open tasty crumb.

Do I have to say more? Go in your kitchen and bake it yourself!

Pain Paillasse (Twisted Bread)
makes 1 medium or 2 smaller loaves

BBD #30 - Pain Paillasse (Twisted Bread)

Preferment
45 g prefermented dough, diverted from your last bread dough or make a new one as follows:
55 g flour
35 g water
0,5 g fresh yeast
0,5 g salt

Levain:
60 g flour
30 g water
45 g prefermented dough

Final dough:
400 g flour
280 g water
3 g fresh yeast
9 g salt
Levain

Preferment: In the morning mix all ingredients together, knead and divide in half. Put one half (45 g) in the fridge. The other half cover and let rise at room temperature for about 8-12 hours. The one in the fridge add to your dough next time your baking (can be stored up to 2 days). Before using let it get back to room temperature.

Levain: Mix and knead well all ingredients, cover an let rise overnight (9-15 hours) at room temperature.

Final dough: Mix flour and 260 g of water for 5 minutes, cover and let rest for 30 minutes (autolyse). With the rest of the water (20 g) dissolve fresh yeast. After the autolyse add dissolved yeast, levain and salt and mix for 15 minutes. Cover and let rest for 2 1/2 hours, then give it a fold, cover and let rise 1 1/2 hour.

Preheat oven to 240 C.

Remove dough carefully from the bowl. The dough is quite soft (you can see the consistency in the video above). Take a hold of the two ends of the dough and twist them. If you want to make two smaller loaves, cut the dough into two pieces lengthwise and twist.

The loaf doesn’t need to rest anymore, so bake it immediately for 30 minutes, after 15 minutes quickly open oven door to release steam.

BreadBakingDay #30 - last day of submission June 1st, 2010

In addition this is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More entries and recipes in English.