French yeast bread from Auvergne in a poolish leaven. Breakfast rolls from home bakery.

In the January Amber bakery original bread from the Auvergne region in France - Pain Auvergnat . It is baked in the shape of a large loaf with a characteristic hat.

Pain Auvergnat bułki lub chleb z regionu Owernii we Francji

Pain Auvergnat we can bake in the shape of one loaf, but I recommend having some fun and preparing small rolls. After baking, they look exceptionally beautiful. The bun is soft inside and the hat is crisp and delicious, like a toast.

Pain Auvergnat - Recipe BesondersGut

Ingredients for 10 rolls


125 ml of water

2 g of fresh yeast

100 g of whole wheat flour



240 ml of water

10 g of malt (I didn't have it, I gave it buckwheat honey)

10 g of honey

3 g of fresh yeast

400 g of common wheat bread flour, type 750

10 g of salt



Day 1 - evening - pour water into a bowl, mix it with yeast and flour. Cover and let ferment overnight at room temperature for 12-18 hours. The poolish should be covered with lots of small bubbles.


Day 2 - put the poolish and other ingredients in the above order into the mixing bowl and knead for 10 - 15 minutes at low speed to get a smooth dough that should completely come off the sides of the bowl. Cover the dough and set aside at room temperature for 90 minutes. We fold them twice within 90 minutes - the first time after 45 minutes, the second time 30 minutes later.

Take out the dough onto a lightly floured pastry board. We weigh 100 g for caps - 10 g each. We weigh the remaining dough and divide it into 10 equal portions.

Form all the pieces of dough into balls and place them with the seam side down, cover with a kitchen cloth. Roll out the small balls on a well-floured board into circles of approximately the same diameter as the large balls. Place the rings on the larger, well-sprinkled dough balls and let it rise for another 10-20 minutes (we cover them with a bowl or a plastic container).

Sprinkling flour on large balls before placing the dough discs prevents them from "sticking" and makes them float more nicely during baking. Alternatively, we can lightly brush about 3mm of the edge of the dough circle with oil before placing it on the large dough ball.

Just before baking, push your thumb deep into the center of the bun. Bake in a very well preheated oven for 10 minutes at 240 ° C with steam (a steam oven or a heat-resistant bowl with water). Then we open the oven for a while to let out steam, reduce the temperature to 220 ° C and bake for another 12-15 minutes. Let the buns cool on a wire rack.

Pain Auvergnat bułki lub chleb z regionu Owernii we Francji

Pain Auvergnat on blogs:
Acacia blog < br> Lilies of the valley in the kitchen
Gucia's cuisine
through the kitchen door
My little charm
Gardens of Babylon
Tajemnice taste
Kitchen accessories

also check

Fastenwähe butter buns - carnival bread from Basel


Overnight breakfast rolls with buttermilk and grains


Bürli - Swiss rolls with grape yeast water


Panuozzo Neapolitan pizza dough sandwiches



Anna 2022-01-17 20:05:16

Śliczne bułeczki z kapelusikiem. Cieszę się , że je piekłaś. Warto było.


Beata 2022-01-17 22:11:34

Śliczne kapelusiki!
Dziękuję za wspólne wypiekanie 🙂


Kamila 2022-01-17 20:21:42

Śliczne bułeczki w czapeczkach!


Marzena 2022-01-17 20:30:32

Jakie cudne maleństwa 😊 Mój jeden duży, ale pokuszę się o upieczenie mniejszych, bo prezentują się niezwykle słodko 😊


Konwalie w kuchni 2022-01-17 20:41:08

Prześliczne! :)


Gucio 2022-01-17 21:12:38

Tutaj widzę bułeczki jak z kucharskiego żurnala - Piękne!!!


Małgosia z Akacjowego Bloga 2022-01-17 21:42:13

Bardzo udany wypiek, pozdrawiam serdecznie i do kolejnego razu :)


Beata 2022-01-17 22:12:55

Śliczne kapelusiki!
Dziękuję za wspólne wypiekanie 🙂 🙂 🙂


Dorota 2022-01-18 14:04:30

Ale Ci zazdroszczę tych cudnych kapelusików, moje takie nie są 🙂 Witam i pozdrawiam w Nowym Roku 🙂 Niech nam się upiecze!


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