Le pas-à-pas de la recette du pain complet par Éric Kayser

This bread is famous for its fibres’ qualities that gives a good food hygiene. It is named after the cover of its grain that remains in it flour. The ingredients: 500g of wheat flour T150 360g of water 100g of sourdough starter    • Faites votre propre levain naturel en suiv...   3g of fresh baker yeast 10g of coarse sea salt The utensils: A mixing bowl A dough scraper A bread lame A brush and its glass of water A greaseproof paper A standstill electric mixer (optional) The timings: Kneading: between 20 and 30 minutes by hands / a dozen of minutes in the mixer First rising: 1 hour Rest: 30 minutes Proofing: 1h30 Baking: 25 minutes at 230°C The recipe: Kneading by hands Pour the water, first. Then, add the fresh baker’s yeast and the sourdough starter. Then, add the flour and the salt Form a whisk with your hand and, gradually, blend the flour in the preparation. Mix with your hand. Start to cut the head to make it stronger. Until it is a bit firm. Take it and put it down the table Now, the gesture is really: take it, strangle it, cut it, take it, strangle it, cut it for, at least, a dozen of minutes. Now add air inside by taking it, I turning it for a quarter-turn, in order to blend it homogeneously. It is done, once it unsticks the table. Form a nice ball with your dough. Kneading with the mixer: Pour the water first. Add the sourdough starter and the flour. Put the salt on one side and the yeast on the other. Knead with the dough hook for 4 minutes at low speed, then for 6 minutes at high speed Stop your mixer and place the dough down your slightly floured table. Form a nice ball with your dough. Place your dough down your mixing bowl and cover it with a cloth. Leave it to rest for an hour. By pressing your fingers on the dough, see if it goes up correctly (neither too fast nor slowly). Turn your hand around the dough to get it out of the mixing bowl. Place it down your floured table. Divide it in 300g pieces. And preform three balls by bringing everything back in the middle. Leave it to rest for 30 minutes Gently press your dough with your palm. Take the top of it and bring it back in the middle. Close it and stick it with your palm. Then, take the middle and bring it back on the bottom. Make sure that the seam is closed enough. Put the bread upside down, the seam on the oven rack. Leave a four fingers space between your doughs. Score your three doughs in sausage. Leave them to proof for 90 minutes. Moisturize your breads with the brush. Bake them for 25 minutes at 230°C. Savour more than 200 different flavour in each bread. Something superb. #MaisonKayserAcademy ------------------------------------------- 00:00 The presentation 00:35 The utensils 00:55 The ingredients 01:16 The kneading 03:38 The pre-shaping 04:33 The shaping 06:03 The final step 06:32 The result