Artisan loaf
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recette

Artisan loaf

  • Preparation 20 min
  • Cooking time 45 min

Ingredients

    • 1 Kg T65 wheat flour (preferably organic) 
    • 600 g lukewarm water (around 35°C) 
    • 40 g fresh yeast 
    • 20 g coarse Guérande salt (sea salt) 

Slow Fermentation

Based on fresh yeast, this authentic recipe should be started the day before to obtain a well-ventilated and tasty loaf. 

1. Warm the water (around 35-40°C). 

2. Put the delicately crumbled yeast in a small bowl and pour some of the lukewarm water over it to dissolve it. 

3. Pour the rest of lukewarm water into a salad bowl and dissolve the salt in it. Then add the flour and mix. Finally, pour in the diluted yeast. 

4. Knead well until all the ingredients are properly mixed (3-4 mins), forming a smooth ball. 

5. Cover the bowl with a tea towel and let it stand 90 minutes at room temperature. 

6. Work the dough again to remove the gas and form a ball, giving it a few turns to give it more strength. 

7. Cover the bowl and put it in the fridge overnight (12h). 

8. The next day, roll the dough into an elongated, oblong shape and place it in the baker (buttered and floured), then cover with the lid. 

9. Since the dough is very cool, let it rise for about 4-5 hours at room temperature, until it fills the base of the baker. 

10. Brush or spray a little water onto the surface as the dough is rising. 

11. Preheat the oven to 240°C. 

12. Sprinkle the bread with flour and make light cross-cut incisions on the surface. 

13. Put the lid on and bake for 45-50 minutes at 240-250°C. 

14. Remove from the oven, remove the lid and let cool for 5 to 10 minutes before taking the loaf out of the baker.