Pain Façon Beaucaire

Pain Façon Beaucaire bread recipe originates from southern France or Côte d’Azur and is originally made with special regional wheat. As the best substitute available to me I used our own, Canadian organic flour, made by La Meunerie Milanaise from winter wheat grown and milled in Québec.

It is a simple recipe yielding 8 small rolls, lately my “go to” recipe when I need bread quickly. It is also great when I need a small bun type of bread for a special purpose, as it was yesterday for my paper pork sandwich.

This is a bread with great mouthfeel, it is aromatic, sweet and tender and it can be made in less than 2 hours! It is perfect for breakfast table and ideal companion for any sandwich combination.

The recipe has been adapted from Richard Bertinet’s book “Dough”. However, a small note; I increased the dough hydration from recipe calling for 67% to 73%. After experimenting with both, the higher hydration percentage worked better with my flour.

Print Recipe

Pain Façon Beaucaire

Sandwich and breakfast buns!

Course

Bake, Breakfast

Cuisine

French

Keyword

bread, bun, roll, sandwich

Prep Time

15 minutes

Cook Time

12-15 minutes

Passive Time

1.5 hours

Servings

rolls

Ingredients

• 500 g all purpose non bleached flour
• 10 g fresh yeast or substitute with 1 1/2 tsp dry active yeast or 1 tsp instant yeast
• 2 tsp fine sea salt
• 365 g filtered water room temperature
• cornmeal (or whole wheat flour) for dusting
• filtered water for brushing

Course Bake, Breakfast Cuisine French Keyword bread, bun, roll, sandwich Prep Time 15 minutes Cook Time 12-15 minutes Passive Time 1.5 hours Servings rolls Ingredients 500 g all purpose non bleached flour 10 g fresh yeast or substitute with 1 1/2 tsp dry active yeast or 1 tsp instant yeast 2 tsp fine sea salt 365 g filtered water room temperature cornmeal (or whole wheat flour) for dusting filtered water for brushing

Instructions

1. In a medium sized mixing bowl add flour, crumble the yeast and rub it into the flour using your palms.

   
2. Add the salt and water to the bowl. Using a plastic bench scraper mix the ingredients. With left hand rotate the bowl counterclockwise while the right hand held scraper scraping the inside of the bowl in opposite, clockwise direction. Continue for 2-3 minutes until a shaggy wet mass is formed, without dry bits. Turn over onto a clean counter.
3. Using a French slap (or any other method) knead the dough for 5-8 minutes or until the gluten is fully developed.

   
4. Form the dough ball, transfer to the lightly floured mixing bowl, cover and keep at room temperature for 1 hour.
5. Sprinkle kitchen towel liberally with flour, set aside.
6. Preheat the oven, rack in the middle, to 260ºC (500º F).
7. Lightly flour top of the counter. Using a plastic scraper turn the non sticky side of dough ball (top of the ball) onto the counter.
8. Flatten the dough with your palms gently and form a rectangular shape, about 10-12" long.
9. Lightly brush with little water and sprinkle with corn meal. Fold over the dough, lengthwise, towards you, stopping about 2.5 cm (1") from the edge. Brush the edge with water and fold over the top of the dough, seal the edge.

   
10. Transfer the dough, seam side down, to the floured kitchen towel. Flour the top of the dough and cover it with the other floured kitchen towel. Let rest 30 minutes or until near doubles in size.

    
11. Line baking pan with the parchment paper.
12. With bench scraper cut the dough widthwise in 8 pieces, each about 2.5-3 cm (~1") wide.

    
13. Transfer dough pieces to the baking pan, placing them on their side or cut surface.
14. Using a corner of the bench scraper gently open the small hole in the middle, making it look as a donut with small and thin hole.

    
15. Bake for 10-15 minutes or until golden brown.

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