Each mass we produce in LPQ follow these 10 steps from beginning to end.This ensures the best quality of bread without forgetting the great taste, texture, nutritional contribution or our traditional way of making bread.
To be a real baker at home, aceinland recommends you to read the following 10 steps and you’ll be on the right track to create splendid loaves.
Step 1: Selection of ingredients and weight.
The use of quality ingredients is crucial to make a good bread. At Le Pain Quotidien, we only use organic flours.When you choose flour for making bread, check on the label saying “All-purpose flour” or “Bread flour”.
We use Instant dry yeast or “levain” (sourdough) in our bread. Both offer great products and qualities vary depending on the type of bread you want to create. The “levain” is a crop that should be “fed” daily, making it perhaps can be difficult to make it at home but will be a challenge that will be worth it.Instant dry yeast is a good option now can be kept for a long time and does not need to be hydrated prior to use.
Our salt is of very high quality, it is not refined and marina. Either way, you can use the salt that you like, unless it is very thick and difficult to dissolve. The filtered water will also serve to make your bread, its temperature being the most important factor, since this way you can control the temperature of the mass. A good mass will have an approximate temperature of 24° C.
We weigh our ingredients (including the liquid) in grams in a scale. Although is much easier to calculate volume.
Step 2: mix
There are two stages in the process of mixing of the ingredients: the first is to incorporate the ingredients and the second is to give you a way to mass. The mixture can be kneaded by hand or with a mixer. If you decide to use a blender, keep the speed as low as possible to avoid damaging the engine.
Step 3: Primary fermentation.
The fermentation process is when yeast begins to do its job, turning sugar into carbon dioxide, alcohol and organic acids. Each mass has different fermentation time, everything depends on your formula. We work with different times and our observation to determine when each dough is properly fermented.
Step 4: Divide and shape.
When the dough is properly fermented, it is time to divide it and shaping. This first division and shape help that we succeed and get the size and final shape of the bread that we pursue more easily.
Step 5: rest.
After shaping the dough first, let stand before giving its final form. The rest of the dough should be between 15 to 20 min about and during that time, the gluten of the mixture, which has become elastic during kneading, relax and can be more easily manipulated.
Step 6: Final form.
There are four basic bread shape types: (long) baguette, boule (round), the batard (football ball shape) and the loaf of bread (batard without tips). After shaping, the dough should stand. For baguettes and batards, we let them rest at wooden tables; for the boules, use baskets of wood and linen, just that we use to serve bread at the store!. The baskets will help keep the final shape of the bread during the final fermentation.
Step 7: Final fermentation.
After giving the final shape, mass should stand and ferment is complete. The fermentation time depends on the type of mass; It could be from 15 minutes up to 12 hours. Again, we work with time and with the “sensitivity of the mass” to determine when it is well fermented.
Step 8: Cuts or brands
Most of the loaves have a cut or mark, it goes through just before being baked.Cuts have a decorative function, and allows you to mass open extended properly just when the carbon dioxide that has accumulated during fermentation to expand in the heat of the oven. The marks on the loaves are usually made with a knife.
Step 9: baking.
Mass without fat (such as baguettes andlevain bread made without fat, sugar, eggs, etc.) are commonly baked at high temperatures, around 450 – 475 ° F.Bread enriched or with FAT (brioche, challah, sweet bread) is usually baked at 350 – 400° F. In the majority of cases, a small loaf should be baked at a high temperature that a longer loaf and this will affect the correct colouring of the same. There are some indicators that help to determine if the loaf is baked-by its color, hollow sound you hear when you hit the center of the loaf, and the internal temperature (at least 190 ° F to pan without fat, 165 ° F for enriched bread).
Step 10: cooling.
Although a temptation to eat just bread after baking, isn’t the best way to appreciate all the flavors of the bread.When the bread comes out of the oven, it still has too much moisture and carbon dioxide. The bread needs time to cool down so the gas and moisture dissipate.After cooling it, texture, flavor and the aroma of the bread will have developed as it should and you will have a delicious bread to enjoy.
Do you have questions for our bakers?Leave us your comments!
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