Pain Complet

BOULANGERIE NORTH HEAD BAKERY
Hearth breads, Craft and Community

Demi Complet made at home 23 April 2014 by the baker

Pains de tradition françaises | Saint John Valley Bread | Pain brioché Egg bread

Despite the the fondness of the baker and his family for this bread, made routinely for well over a decade, there are few pictures of it in the bakery's collection of images. Within the cannon of French bread, it is when well made a remarkably fine loaf, comprising the flour from whole grain wheat, and yeilding rich wheat flavours and aromas, a close texture for excellenct sandwiches, and a general robustness to make it companionable with strong cheeses, meats, fishes and drink.

We have normally made this bread by the pâte fermentée method, namely by the addition of a substantial amount of pre-fermented dough near the end of kneading. When levain (either firm or liquid) is used, the results are positive.