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Pain chapeau breton (Breton hat bread)

Pain chapeau breton (Breton hat bread) is a traditional French recipe (from Brittany) for classic bread leavened with a quick sourdough starter formed into the shape of a 17th century hat. The full recipe is presented here and I hope you enjoy this classic French version of: Breton hat bread (Pain chapeau breton).

prep time

30 minutes

cook time

40 minutes

Total Time:

70 minutes

Additional Time:

(+90 minutes raising)

Makes:

1 loaf

Rating: 4.5 star rating

Tags : Vegetarian RecipesBread RecipesBaking RecipesFrench RecipesBreton Recipes



This is a traditional Breton bread from Finistère, leavened with an express home-made sourdough. It’s formed from two balls of bread, one smaller than the other and shaped to resemble a 17th century hat. It is also known as Breton bread or cap bread.

Ingredients:

For the sourdough starter:
100 g of T65 wheat flour
100 g of water

For the hat bread:
180 g of sourdough starter
650 g of T65 wheat flour
1 teaspoon of honey
320ml of water
1 teaspoon of salt

Method:

Three days before, prepare the sourdough: Mix 80ml of water and 80 g of flour in a mixing bowl. Pour into a jam jar and set aside to rest in a warm place (between 19 and 24°C). 2. The following day, add 10ml of water, 10g of flour and mix well. Close the lid on the jar and set aside in a warm place.

The day after, add 10ml of water and 10 g of flour again. Close and let it prove over-night.

For the hat bread: Combine the sourdough starter with all the other ingredients. Bring together as a dough and knead by hand for a good 10 minutes. Shape the dough into a ball, cover the mixing bowl and set aside to prove in a warm place for at least 45 minutes.

Once nicely risen, knock the dough back and divide into two pieces (one smaller than the other). Shape both pieces into balls.

Sit the larger ball of dough on a floured baking tray then place the larger ball on top. Set aside in a warm place to rise for 45 minutes.

After this time transfer the bread to an oven pre-heated to 210°C and bake for 40 minutes, until the bread is crisp and the base sounds hollow when rapped with your knuckles. Transfer the bread to a wire rack to cool.