1 recipe found
The most famous baker in the world is none other than Lionel Povarana. His bakery in Paris only bakes a few varieties of bread. The most famous is a round country bread, weighing 2kg, made by natural fermentation (natural yeast). He called it a flatbread, but everyone else called it a pwarana. This bread is indeed too big. Nearly 1kg of flour is used in the main dough, which is eye-popping. Not to mention whether it can be stuffed in the oven, just imagining the size of the giant bread, I already feel that my stomach is going to burst. How many months of rations will it take? . . . . Puvarana uses organically cultivated whole wheat flour, sifting out part of the wheat bran, and the extraction rate is 90%-95% (that is, most of the wheat bran still remains in the flour). The texture of the baked bread is dense and chewy. You can feel the taste change in your mouth with every bite. This bread can be stored at room temperature for a week. What exactly is the sifted medium ground whole wheat flour in the recipe? I remembered that the whole wheat flour that was sold loosely in the market had coarse particles. Could it be considered medium grinding? I sifted it through the finest mesh sieve at hand. I was almost going to use it as the sifted medium-ground whole wheat flour, but suddenly I thought that maybe this flour was not high in gluten and might not be able to form a film. So I dug out some more and replaced it with commercially available whole wheat bread flour. As a result, the dough was just barely able to form a film, and the whole dough looked rough. Maybe the whole wheat flour was too coarse. But the dough eventually rises and sears to a golden brown. It looks very rough, and the skin is particularly fragrant. . . . .
