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Le pain irlandais

with 4 comments

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.

Written by theinversecook

26 March 2008 at 21:04

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

4 Responses

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  1. Oh, welch ein tolles Butterbrot. Die Kruste sieht grandios aus.


    29 March 2008 at 00:21

  2. Ich glaube, der Sauerteig macht’s – sogar in homöoppathischen Dosierungen. Ohne ihn scheint die Kruste weich, die Krume regelmäßig zu werden. Vielleicht ist dies die schnellster Methode, ein rustikal aussehendes Brot herzuzaubern, das an Sauerteigbrot erinnert.


    29 March 2008 at 13:45

  3. I was going to do bake it sometimes, when I decide can I post the italian translations?


    4 April 2008 at 11:43

  4. Please do, Isabella.


    4 April 2008 at 12:00

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