PAIN RENNAIS

Originating from Brittany, this bread is made with white flour, wholemeal, rye, and a high amount of stiff starter. It was usually eaten with the soup and its thick crust make it resistant to the humid weather there.

Pain Rennais

This is an interesting bread due to its thick crust and the high amount of stiff starter gives it a nice sour taste. This is perfect for toast or if you want to follow the tradition, soak it in the soup!
TYPEBread
COUNTRYFrance
YIELD1 Loaf
KNEADING10 mins
FERMENTATION14 hrs
BAKING45 mins

INGREDIENTS

  • 125 g white bread flour
  • 80 g light rye flour
  • 40 g wholemeal flour
  • 175 g water at room temp.
  • 6 g salt
  • 2 g fresh yeast or 1g dried yeast
  • 125 g stiff starter

INSTRUCTIONS

  1. Mix everything for 3 min in 1st speed then 7 min in 2nd speed.
  2. Let it rest for 2 hours.
  3. Shape it like a ball, then roll it to get the thickness of around 2,5 cm.
  4. Cover it and put in the fridge for 12 hours.
  5. Sift some flour on top of the dough then score it in “polka” (like the picture).
  6. Bake it at 240°C for around 40-45 min.
  7. Take it out and let it cool on a tray.
  8. Enjoy!
  9. Don’t forget to check the timelapse on my Instagram below!

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