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Pain Brie

To make the Pre-fermentee

10g fresh yeast

500g strong white flour

10g salt

350g Water

Rub the yeast into the flour, then add the salt and mix together.

Add in your water and bring your dough together.

Work the dough well until shiny using the French kneading method.

Return to the mixing bowl, cover and leave to ferment at room temperature for 6 hours or place into the fridge overnight. You can leave your ferment for up to 48 hours.

To make the loaves

10g fresh yeast

50g water

All the pre-fermented white dough from above

250g strong white flour

50g soft salted butter

Remember to Pre Heat oven to 250c, Gas 10.

Mix the butter into the flour.

Dissolve the yeast in the water and place all ingredients in a large bowl and combine well together, the dough will be very stiff at this stage. (You may need to add a small amount of water to bring it together).

Knead using the British kneading method (using the heel of your hand) and work well for a few minutes.

Fold the dough and using your rolling pin, thump your dough flat. Keep thumping the dough and folding for about 15 minutes until your dough is silky smooth and light.

Form your dough into a boule, cover with a bowl and leave to rest for an hour or so. (You don’t need flour the work top.)

Divide your dough into 3 equal pieces and shape into a ball, lay seam side down on baking sheets lined with baking parchment. Leave for another hour. (You could leave on a couch cloth). Cover the boules with bowls.

Now slash your loaves with one long cut in the middle and one shorter on either side. If you used a couch cloth, slip the loaves onto a peel which is dusted in semolina.

Place in a pre heated oven (250c) and mist with water spray, turn the oven down to 220c and bake for 15 minutes until light golden brown.