Pain Paillasse De Lodève Recipe
Irregular and twisted breads made with whole wheat sourdough, light and airy with a complex flavor.
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Ingredients
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Dough Ingredients
Method
Bread Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the whole wheat flour and salt. In a separate bowl, mix the sourdough starter with the water until well combined. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.
- 2
Knead the Dough
Turn the dough out onto a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic.
- 3
First Rise
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours or until doubled in size.
- 4
Shape the Bread
Once the dough has risen, gently deflate it and turn it out onto a floured surface. Divide it into 3-4 equal pieces. Shape each piece into an irregular, twisted form, ensuring they maintain a rustic appearance.
- 5
Second Rise
Place the shaped loaves on a parchment-lined baking sheet. Cover them with a damp cloth and let them rise for another 1-2 hours until slightly puffy.
- 6
Preheat the Oven
While the loaves are rising, preheat your oven to 230°C (450°F). Place a baking stone or a heavy baking tray in the oven to heat up.
- 7
Bake the Bread
Once preheated, carefully transfer the loaves onto the baking stone or tray. Bake for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- 8
Cool Down
Remove the bread from the oven and let it cool on a wire rack before slicing.
