Faluche Du Nord

Home Baker’s Challenge for the month of  January was a list of french bakes suggested by +Priya Suresh. It was really tough to chose one from that list.Finally i chose to bake Faluche Du Nord a traditional bread from Northern France. 

Here is a little history about this bread, Faluche is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Faluche is a pale white bread that is soft and fairly dense. It is neither a round nor flat bread but looks somewhat like a small deflated soccer ball. It may be eaten hot at breakfast with butter and jam or with cream cheese and smoked salmon or later as a snack with butter and brown sugar or with brie cheese. Faluche is made with white flour, baker’s yeast, water, a little salt and oil. In a bakery, faluche was often baked as the oven was just heating up before the main baking. 
It is quite an easy bread to bake, only point to remember is not to bake them for long, as Faluche’s have a white crust.

Ingredients: (makes 15 mini faluche’s or 6 Big Faluche Bun’s)
2- 1/4 cups All purpose flour
1/2 cup Water
1/2tsp Salt
1/2tsp sugar
1tsp Instant yeast
2tbsp Olive oil
Extra flour for dusting & rolling
1tsp Oil (for brushing the top)
  • Take Flour, instant yeast, sugar and salt in a large bowl. Mix well to combine. Slowly add luke warm water and knead to form a dough.
  • While kneading add oil and knead well to form a smooth and soft dough. Cover the dough and let it sit in a warm place for 1.5 hours to proof. Since it is a bit cold here, i preheated my oven to 150C, left the dough inside with the lights on.
  • If the climate is very cold the dough might need a bit more time to proof. Mine took about 2.5 hours to visibly puff up, though it wasn’t double the volume. 
  • Remove the dough from the bowl, sprinkle enough flour in a working surface. Roll the dough as a large disc/rectangle  of about 1/4 -inch thickness.With a round shaped cutter, Cut the bread into rounds. I used my cake ring(3.5 inch diameter) for the same.
  • You can even divide the dough into 6 even balls to make burger-size buns out of it. Let the shaped buns sit for another hour. Preheat the oven to 350F/170C. 
  • Brush the top of the faluche with the oil. Sprinkle some flour on the top and bake for 10-15 minutes.  Faluche should have a white crust, so take care not to bake for a long.
  • Let the baked bread cool completely on a wire-rack, serve it for breakfast with some cheese or Jam of your choice. I stored rest of the bread in a ziploc pouch in the refrigerator and used it up for next 2 days.