What is the Ordinaire pain?

In French Pain Ordinaire simply means "ordinary bread". This basic bread is the basis of French bakeries and kitchens, along with a range of more exotic breads. It is also very easy to make at home and many bakers who want to explore the world of French breads, like to start with the pain office because it is simple, but has a remarkably complex and satisfactory taste. Although these ingredients are relatively basic, depending on how bread is manipulated and baked, it can develop into a very complex loaf or relatively simple, bland. The office office can be very crunchy, or it can be treated in a way that promotes the development of thin cortex, and can have open or closed littlementing, but the bread is really designed to be made with the starter, not yeast. In France, many bakeries use the old dough starter, which uses the dough remaining from the last baking to start another dose. The old dough olders last longer but in the ChlEBU is developing a much more interesting taste due to slow fermentation.

This bread can be baked in a loaf pan, for bakers who want to develop a regular shape that can be easily cut into slices for sandwiches and the like, but the pain office can also be baked on a flat plate or stone. In these cases, the bread is usually shaped into a round loaf and the upper part is mixed to allow the bread to expand because it bakes without cracking. Some people like to use Cloche in the oven to replicate the conditions in the traditional brick furnace.

You can also hear the office of pain referred to as "peasant bread", srecept is so basic. Due to the relatively mild taste, Ordinaire pain is very useful bread because it can be paired with a number of things, from heavily flavored cheeses to cured meat. Olkrdinaire pain also produces great sandwiches and many people like to take a loaf for picnics.