- Prep time: 60 minutes + 13 hours for proofing
- Cook time: 30 minutes + 1 hour for cooling
- Serves: 2 loaves, each about 520 g
- Difficulty: simple
- Course: baking
- Cookware: dough scraper, razor, scale, Food Processor KitchenAid
- Cuisine: European
Ingredients
For levain:
- 340 g all purpose flour
- 170 g stiff wheat sourdough starter
- 170 g water
For the dough:
- 270 g strong bread flour
- 120 g water
- 45 g butter (at room temperature)
- 12 g salt
For glaze:
- 1 egg (beaten)
Cooking method
STEP 1
Make a levain. Mix all the ingredients in the bowl. Cover the bowl with foil and leave it for proofing for about 10 hours or until the levain doubles in size.
STEP 2
In a large bowl, combine the levain, water and flour. Knead the dough with your hands or using a mixer. Knead the dough until smooth. If the dough is too thick, add 1-2 tbsp water. Add butter and salt to a bowl. Knead the dough with a mixer for 10 minutes or by hand until the dough is smooth and begins to collect into a ball.
STEP 3
Sprinkle the work surface with flour and transfer the dough to the surface. Form two balls, cover with foil and let stand for 10 minutes. Cover the baking tray with a linen kitchen towel, dusted with flour. Form ovals and transfer to a towel. Sprinkle the formed ovals with flour. Cover the baking sheet with cling film and leave the dough to stand in a warm place for 2.5 hours.
STEP 4
Preheat the oven to 230C. Cover the baking sheet with parchment. Gently transfer the formed bread to it and grease with an egg. Make seven deep cuts with the razor: one on top and three on each side.
STEP 5
Pour hot water into a mug. Place a baking sheet at the bottom of the oven. Pour hot water into a baking sheet to make some steam and then quickly put the bread into the oven. Bake the bread for 10 minutes, then lower the temperature to 210C and bake for another 20 minutes. Take the baked loaf out of the pan and let in cool on the wire rack for 1 hour.
My tips and tricks:
You’ve probably already noticed that the shape of the Norman bread resembles a fishing boat. This bread was baked in Normandy for fishermen going to sea. You can also bake it in the usual tin loaf. It will not be less tasty! 🙂
- 340 g all purpose flour
- 170 g stiff wheat sourdough starter
- 170 g water
- 270 g strong bread flour
- 120 g water
- 45 g butter (at room temperature)
- 12 g salt
- 1 egg (beaten)
- Make a levain. Mix all the ingredients in the bowl. Cover the bowl with foil and leave it for proofing for about 10 hours or until the levain doubles in size.
- In a large bowl, combine the levain, water and flour. Knead the dough with your hands or using a mixer. Knead the dough until smooth. If the dough is too thick, add 1-2 tbsp water. Add butter and salt to a bowl. Knead the dough with a mixer for 10 minutes or by hand until the dough is smooth and begins to collect into a ball.
- Sprinkle the work surface with flour and transfer the dough to the surface. Form two balls, cover with foil and let stand for 10 minutes. Cover the baking tray with a linen kitchen towel, dusted with flour. Form ovals and transfer to a towel. Sprinkle the formed ovals with flour. Cover the baking sheet with cling film and leave the dough to stand in a warm place for 2.5 hours.
- Preheat the oven to 230C. Cover the baking sheet with parchment. Gently transfer the formed bread to it and grease with an egg. Make seven deep cuts with the razor: one on top and three on each side.
- Pour hot water into a mug. Place a baking sheet at the bottom of the oven. Pour hot water into a baking sheet to make some steam and then quickly put the bread into the oven. Bake the bread for 10 minutes, then lower the temperature to 210C and bake for another 20 minutes. Take the baked loaf out of the pan and let in cool on the wire rack for 1 hour.