Sourdough country bread, made with Meule T80 flour, is a return to authentic flavors and artisanal methods. This rustic bread, with its golden crust and honeycombed crumb, seduces with its slightly acidic taste and cereal aromas. T80 stone-ground flour preserves nutrients and flavors of wheat, providing a bread rich in fiber and minerals. Its soft texture and unique aroma make it a must-have for bread lovers. Don’t hesitate to make this bread for a Thanksgiving meal, for example – it’s just as good with savoury as it is with sweet!
Ingredients
For two breads* (approx. 460 g each)
- 500 g T180 “Bise” wheat flour
- 310 g water at 20° C (68° F)
- 100 g liquid sourdough
- 1 g fresh baker’s yeast
- 10 g salt
Recipe for liquid sourdough* is here
Preparation
Place flour, water, liquid sourdough, yeast and salt in food processor.
Blend for 4 min on low speed, then 4 min on high speed.
Form into a ball and cover with a slightly damp cloth.
Leave to rise for 2 h. At the end of the rising time, the dough will have increased in volume.
Flour the work surface. Divide the dough into two equal-weight pieces (approx. 460 g) and turn between your hands, pressing the dough downwards. Leave to rest for 30 min.
Take up dough pieces and turn them again between your hands to give them more strength.
Place them on a baking sheet lined with parchment paper, seam side down.
Cover with a slightly damp cloth and leave to rise for 1h30. At the end of the rising time, dough pieces will have expanded.
Preheat oven to 230° C (446° F), with one baking tray in the lowest position.
Lightly flour dough pieces and roll them out crosswise.
Just before baking, pour 5 cl of water onto a hot baking sheet in the oven.
Bake for 15 min to 230° C (446° F), then lower temperature to 200° C (392° F),and continue baking for a further 30 min.
Remove from the oven and leave to cool on a wire rack.
To order T80 flour, click here
* Recipes taken from the book “Le Larousse du pain” by Eric Kayser
(Photo credit: Les Moulins Forichet / Laurence Rousselot – Mots en Tête)