Pain Maison

For baking newbies, the Pain Maison is a quick and easy everyday bread. With just a little bit of handwork, you get a bread that effortlessly fits into any daily schedule. 

After the dough is made, it rises through a long cold proof in the refrigerator, which gives it its aroma. For the final steps, the dough is removed from the fridge, divided, shaped and baked. In less than one hour you have a fresh, crispy and aromatic bread to put on the table.

Whoever wants to can add olives, dried tomatoes or soaked seeds (sunflower, sesame, flaxseed…) to the dough. Simply knead these in, gently and slowly, when you finish mixing the dough. 

Recipe

“Indirect mixture” method 

Poolish

  • 200g wheat flour type 700/550
  • 200g water 10°C
  • 1g yeast

Mix all ingredients until free of lumps and let the mixture rise, covered, for 12 hours at room temperature. 

Main dough

  • 401g mature Poolish
  • 800g wheat flour type 700/550
  • 470g water 4°C
  • 20g sunflower oil or olive oil
  • 22g salt 
  • 3g yeast 

Instructions

  • Slowly mix the poolish, wheat and water for 2-3 minutes. Then cover the mixture and let it rest to autolyze for 30 minutes.
  • After the autolyze, add in salt and yeast and mix slowly for 7-8 minutes. As soon as the dough starts to separate from the mixing bowl wall, mix in the oil and knead quickly for 2-3 more minutes.  
  • Put the dough in an oiled tub and fold it after 30 minutes.
  • Then put the dough in the refrigerator. Rise time in the fridge is 12-48 hours. 
  • To do the final steps, take the dough out of the fridge and tip it onto a floured work surface. Divide the dough into the desired size. Then carefully fold each dough piece and set them seamside-down on a linen cloth or baking paper. 
  • After a short final proof (20 minutes), place the loaves into an oven that has been preheated to 250°C and has strong steam. 
  • Reduce the baking temperature to 230°C and bake until well browned. 

“Direct mixture” method

Main dough:

  • 1000g wheat flour type 700/550
  • 670g water 6-8°C
  • 20g sunflower oil or olive oil
  • 22g salt 
  • 10g malt
  • 6g yeast 

Instructions

  • Mix the wheat and water until there are no lumps, then cover the mixture and let it rest for 30 minutes to autolyze.
  • After the autolyze, add salt, malt and yeast and mix slowly for 7-8 minutes. As soon as the dough begins to separate from the mixing bowl wall, mix in the oil and knead quickly for 2-3 more minutes.
  • …see the above steps!