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Artisan Pain du Douanier Recipe - Step-by-Step Instructions for Perfect Bread

Discover the art of baking with our detailed recipe for Pain du Douanier, crafted by D. Canaple. This traditional bread uses a carefully measured combination of high-quality ingredients, including levain, wheat flour, rye flour, and sea salt. With a fermentation process of 16 hours and precise kneading techniques, including bassinage and careful proofing, you'll create a delightful loaf with a crisp crust and soft interior. Explore variations with poppy or sesame seeds for a gourmet twist. Impress your family and friends with your baking skills!

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Artisan Pain du Douanier Recipe - Step-by-Step Instructions for Perfect Bread

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  1. PAIN DU DOUANIER Réalisation D Canaple

  2. FORMULE • Levain: (16h de pointage t° ambiante) • Farine de tradition 3 kg • Chef 0,200 à 0,300kg • Eau 1,5 l • Sel 60 g • Pétrissage • Farine tradition 7,280 kg • Farine de seigle 0,560 kg • Son fin 0,160 kg • Gros sel 0,180 kg • Eau 5 l • Bassinage + ou moins 1l

  3. Pétrissage Pétrissage 5 minutes en 1ère vitesse Puis 10 minutes en 2ème vitesse

  4. Bassinage Après 10 minutes en 2ème vit bassiner avec 1 l d’eau environ et pétrir 5 minutes.

  5. Mise en bacs Pointage en bacs 3h avec un rabat

  6. Rabat Après 1h 30 de pointage

  7. Pesée Après 3 h de pointage Détailler en 600g ou au poids lors de la vente

  8. Apprêt 30 mnSur couches très farinées

  9. Enfournement • Couper légèrement en polka

  10. Cuisson four vif avec buée, température dégressive ensuite

  11. Variantes: Sur plaques, petits pains avec graines de pavot ou de sésame

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