Bread „Pain Paillasse“-style

Bread Pain Paillasse-style

Bread Pain Paillasse-style

See also:

Bread Pain Paillasse-style Button German

YIELD:1 Recipe

Bread Pain Paillasse-style

Bread, Switzerland
Genevan baker Aimé Pouly patented the recipe for Pain paillasse in the 1990s and started sharing licenses in Switzerland.


  • 500 grams wheat flour 405, try AP
  • 300 ml Ice-cold water (about)
  • 10 grams Fresh yeast, 1/4 cube
  • 1 teasp. Salt


abgewandelt von nach:


  1. Mix all ingredients on slow speed for max 5 minutes.
  2. Give dough in to a greased dish about 20 x 30 cm and cover with clingfilm.
  3. Refrigerate about 10 to 16 hours.
  4. Place a baking stone into the oven and preheat to 250 °C
  5. Remove dough from the refrigerator and move the dough to a lightly floured surface and don’t knead any more. Divide the dough into several oblong pieces. Give each piece of dough 2 twists. No further proofing
  6. Place a baking stone into the oven and 250 °C
  7. Dust a peel with rice flour and slide the loaves one at a time onto the baking stone. Bake for about 30 minutes. After 15 minutes reduce the temperature to 200 °C and switch the loaves from side to side so that the breads brown evenly and bake from 15 to 20 minutes more.

total time: 17 h
preparation time:15 minutes
cook/ baking time: 30 minutes


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