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Bread Baking Day #7 – French cobblestone

with 6 comments

breadbakingday 7

Petra from Chili und Ciabatta is hosting Bread Baking Day #7. The motto is flatbreads. I am taking part with a French style loaf. The French version of Focaccia maybe. The key to getting the open crumb of this bread is to handle the dough ever so gently. Once you have a smooth piece of dough, do not force anything or tear at it too vigorously. This bread undergoes its final rising in the fridge to develop flavor of the crumb and a brittle crust which browns quickly.

French cobblestone

  • 300g T55-style flour (100%)
  • 210g warm water (70%)
  • 15g olive oil (5%)
  • 3g fresh yeast (1%)
  • 6g sea salt (2%)
  • Coarse sea salt and olive oil for the finish

In a bowl, combine the water with the salt, then crumble in the yeast and let stand for 5 minutes. Contrary to common belief, yeast is not killed by salt, but sterelized, i.e. will not multiply anymore. This does not affect its ability to produce gas. Stir in the flour and add the olive oil. Mix with a fork for about 20 seconds, deciding on one direction, that you will stick to in the following steps – clockwise or anti-clockwise. Scrape the shaggy mass from the sides of the bowl into the center. Let rest for 10 minutes. Repeat this steap twice.

Scrape the dough onto the floured counter. The dough will be sticky and wet. Clean the bowl and distribute a teaspoon of olive oil inside the bowl. Fold the dough once or twice onto itself, then put it back into the bowl with the seam side up. Let rest for half an hour.

Fold the dough onto itself, stretching it a little. Let rest for another half hour.

Dump the dough onto the floured counter and shape into a rectangle. Put on oiled parchment paper and let rest covered with a damp towel overnight in the fridge.

The next day, take the dough out of the fridge and let rest for 1 – 1.5 hours in order to bring the dough to room temperature. Heat the oven to 230°C.

Brush the top of the loaf with olive oil and sprinkle with coarse sea salt. Bake for 20-25 minutes until the loaf is a golden brown. Let cool. Serve with grilled meat or just a salad.

Written by theinversecook

27 February 2008 at 15:52

Posted in Bread, Brot, food, pain, pane, Recipe

6 Responses

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  1. It seems odd to say but your hole-y crumb is so gorgeously perfect;))


    28 February 2008 at 01:13

  2. Behold the hole-y crumb :-) Thanks, I wish. It did taste good though, especially the crust was superior to breads skipping the fridge stage. I’m getting very close to the original I tasted at the bakery Krimphove.


    28 February 2008 at 13:46

  3. Sieht fantastisch aus, da hätte ich jetzt liebend gerne ein Stückchen davon. Danke für die Teilnahme!

    Petra aka Cascabel

    28 February 2008 at 22:40

  4. Danke für das Thema, bin gespannt auf die hoffentlich zahlreichen Einsendungen.


    29 February 2008 at 03:18

  5. It’s a Pave! Cobblestone!



    29 February 2008 at 17:51

  6. Those are both really sucky names for it though, with all the holes in it. A pumpernickel pave would be great.


    1 March 2008 at 02:42

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