Pain Auvergnat
Baker Matthieu Cabon of Magnol French Baking | Houston
Yield: 1 loaf
Adapted by StarChefs | December 2019
INGREDIENTS:
800 grams select artisan flour, plus additional as needed
200 grams rye flour
20 grams salt
3 grams red yeast
620 grams water
Neutral oil
METHOD:
To a KitchenAid Commercial stand mixer, add all ingredients and mix on speed 1 for 6 minutes. Finish the mix on speed 2 for 4 minutes. Cover and refrigerate dough overnight. Scale and shape as desired. Cover and rest at room temperature for 1 hour. Cut off 10 percent of dough by weight. Using a rolling pin, flatten the smaller piece of dough until very thin. Lightly brush edges with oil. Re-shape remaining dough as needed and place the “hat” on top of the loaf. Flip loaf hat-side-down and transfer to proofing draw; proof 45 minutes. Heat oven to between 230 and 240℃. Remove dough from drawer and rest 15 minutes. Flip dough hat-side-up on a sheet tray. Use a stencil and flour to create a design on the hat. Bak 25 minutes, then decrease temperature to between 225 to 230℃ and bake until golden.
