Le pain irlandais
Eric Kayser, in his book 100% pain named this bread “Irish Bread”. I am not bread expert enough to know why, but maybe Eric Kayser was thinking of marrying brown soda bread, that often contains buttermilk, and pain au levain. The crumb is moist and not too light, making this bread a sturdy loaf that makes good savoury sandwiches. Quite good.
Le pain irlandais (1 small loaf)
- 100g Type-55-style flour
- 150g whole-wheat flour
- 100g whole milk
- 100g natural yoghurt
- 25g levain, hydration: 100%
- 1g fresh yeast
- 5g salt
- Rolled oats (optional, not included in original recipe)
Make a rather firm dough. Add some water if the dough is too dry.
Bulk-Fermentation: 45-60 minutes.
Shape round. Optional: Moisten surface and press into rolled oats.
Final Fermentation: 45-60 minutes.
Bake-Off: 35-40 minutes at 210°C. Reduce heat to 200°C towards the end.
Source: After a recipe in 100% pain by Eric Kayser.