PAIN COLLIER

Literally “collar bread”, this bread is originating from Poitou-Charentes region, in the North of Bordeaux. It is either made from 2 baguettes sticked together, or from one dough cut in the middle and placed in a collar banneton. Its shape could represent the collar of a horse, popular in this area.

Pain collier

This bread is an interesting alternative of the traditional baguette. Next time that you bake some, try to stick them together. This recipe call for a liquid starter and has a hydration of 66%. If you are already comfortable with that kind of hydration, you can try a higher percentage. But keep in my mind that the rye flour used in this recipe might get the dough harder to rise. A healthy liquid starter is then required to get the bread to prove despite that flour. You can always substitute it by normal bread flour if you prefer.
TYPEBread
COUNTRYFrance
YIELD1 collier
KNEADING10 mins
FERMENTATION16 hrs
BAKING25 mins
TOTAL TIME16 hrs 35 mins

INGREDIENTS

  • 225 g white bread flour
  • 25 g dark rye flour
  • 165 g water at room temp.
  • 5 g salt
  • 3 g fresh yeast or 1g dried yeast
  • 75 g liquid starter

INSTRUCTIONS

  1. Mix everything for 3 minutes in 1st speed then 7 minutes in 2nd speed.
  2. Let it rest for 1 hour and 30 minutes.
  3. Put the dough on a floured workbench.
  4. Make a fold by giving the dough a rectangular shape (the picture comes from a fougasse dough so don’t worry if it doesn’t look like the same).
  5. Fold one third on top.
  6. Fold the other fold on top.
  7. This will give the dough some strength before going in the fridge.
  8. Put the dough in the fridge for 12 hours.
  9. Take the dough out and put it on a floured bench.
  10. Divide the dough into 2 pieces.
  11. Shape them into “bâtard” and put them on a baker’s couche or a floured kitchen towel.
  12. Let it rest for 1 hour.
  13. Shape them into 2 baguettes.
  14. Put them in the baker’s couche and form the “collar” by gluing the tips of the baguettes together, by brushing some water and pressing them together.
  15. Let it prove for 1 hour to 1 hour and a half.
  16. Put on a baking tray and score the 2 baguettes by 2 straight lines.
  17. Bake it at 250°C for around 25 to 30 minutes.
  18. Take it out of the oven and let it cool down on a tray.
  19. Enjoy!
  20. Don’t forget to check out the timelapse video of the baking on my Instagram below :

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