Pain brié

Pain brié is a traditional type of bread originating from Normandy, France. It is characterized by its dense, tight crumb and firm, slightly chewy texture. This unique texture is achieved through a long kneading process and a relatively low hydration level in the dough.

The term "brié" refers to the way the dough is traditionally handled. It's derived from a Norman word that loosely translates to "kneaded vigorously" or "broken," reflecting the forceful and extended kneading required. This vigorous kneading develops the gluten extensively, resulting in the bread's distinctive tight structure.

Pain brié is typically made with wheat flour, water, yeast, and salt. The ratio of flour to water is lower than in many other bread recipes, contributing to its density. Some variations may include a small amount of fat, such as lard or butter, but this is not always the case.

Traditionally, Pain brié was a staple food in Normandy and was often baked in large loaves that could last for several days. It is often consumed with savory dishes, cheeses, or used for making sandwiches. Its dense texture allows it to hold up well to fillings and sauces.

The appearance of Pain brié is generally rustic, with a slightly uneven crust that is often darker in color than the crumb. The shape can vary, but it is typically a long, loaf-shaped bread.