Pain Paillasse

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    The Pain Paillasse is the King of breads in Switzerland. There is also an app you can download on your mobile to find which bakeries sell this kind of bread. So the recipe of this legendary bread is secret like the Area 51.
    But on Ardor Rocks, the secret recipe is revealed! 😀


    Phase A (pre-fermentation 1)

    – 55 g of flour 0 bio
    – 3 g dry yeast or 7 g fresh yeast
    – 35 g of water
    – 5 g of salt

    Phase B (pre-fermentation 2)

    – 45 g of pre-fermentation 1 from Phase A (the rest you can keep in the fridge for your next bread)
    – 60 g of organic flour
    – 30 g of water

    Final dough

    – 135 g of pre-fermentation 2 from Phase B
    – 400 g flour 0 organic
    – 3 g dry yeast or 7 g fresh yeast
    – 280 g of water
    – 10 g of salt


    The day before

    Prepare your pre-fermentation 1 in the morning and leave it at room temperature until evening. On summer days be careful and let it rest at a temperature not higher than 25-26 degrees.

    In the evening

    Mix the pre-fermentation 1 with the ingredients from the pre-fermentation 2 and leave to ferment for a whole night at room temperature, always at a temperature not above 25 degrees.

    In the morning

    Sieve the flour and add the water mixed to the yeast, (this is not a mistake, in addition to the pre-fermentation, there should be a small amount of yeast added to the final dough) and salt and knead for 3 minutes in a planetary mixer at low speed, add your pre-fermentation and continue to knead for at least 10 minutes at speed 3 until you reach the “stringing”. Transfer the dough into a bowl and let stand for 90 minutes, every 30 minutes proceed with a round of folds of the dough in the bowl. Basically you stretch the dough and fold one half over the other, like a book. Then you repeat the same move on the perpendicular direction. Repeat these folds a couple of times.

    Once all the folds are done, cover with plastic foil and let the dough rise until it doubles in size. It will take between 3 hours and 6 hours depending on the temperature and the strength of your yeast.

    If you want an even better bread, you can let the dough rise in the fridge for at least 16 hours.

    Once grown and doubled in size, spread some semolina (Durum Wheat) on the working table and shape the bread. As the dough is very hydrated, it’s easier to do this operation directly in the tray.
    To have a better result, I usually cook the pain paillasse on a refractory stone.
    So I form the bread on a baking paper over an oven tray and then I let the oven paper with the breads slip over the stone that is already warm in the oven. If you don’t have a refractory stone, I suggest you to shape the breads on the baking tray, as above, and slip the oven paper with the bread on another baking tray that is already in the oven. The thermal shock coming from the bottom will help the formation of airy bubbles inside.

    Keeping this information in mind, slowly let the dough fall over your baking paper covered with semolina, always very gently give a long shape to the dough, like a stick. At this point cover with semolina and twist the dough, like if you would be twisting a towel.

    Leave to rest for about 10 minutes and in the meantime download the Ardor Lite app from the Google Play Store or Apple App Store and enjoy the power of Ardor on the move!

    Bake in an oven already heated at 250 degrees centigrades, where you have already inserted and preheated the refractory stone or the tray. Insert a small pot full of water, the steam is important to create a thick and crispy crust, then bake for about 30 minutes. If you have a vaporiser, spray water every 10 minutes. After 20 minutes lower the temperature to 200 degrees. After 30 minutes remove the water and continue cooking for another 20 minutes, if necessary. Basically cook until the color of the bread is golden or slightly burned as I like it.

    When cooked, remove from the oven and let it cool down on a grid.

    Credits for most of the recipe (italian):

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