Organic simple bread

A bread with one type of flour: not a regular bread flour but an organic one.  The dough was wet and difficult to work with. Then, I had to delay to put the bread in the oven more than 1h30 as the recipe required and the bread was a bit over proofed. Even if the result was no so wow because the bread didn't raise as much as I would have liked, the result was good and tasty. It worth a second try adjusting the time of the second fermentation.


  • 1050g organic bread flour
  • 660g water 20ºC
  • 200g liquid sourdough (100% hydration)
  • 10g fresh yeast
  • 20g salt

  1. Mix all ingredients with a standing robot, first slowly for 4 minutes and then on a higher speed for 10 minutes.
  2. Cover the bowl with the dough with a lid and let it raise for the first fermentation for 1h30 at 21ºC
  3. Take out the dough and cut it in 3.
  4. Shape the bread as oblong.
  5. Let the dough relax for 10 minutes.
  6. Shape the bread in the final form and put the 3 loafs in bannetons.
  7. Final fermentation will last 1h30 at 21ºC.
  8. Preheat the oven at 250ºC for 45 minutes with the stone and lava rocks in a pan inside.
  9. Score the bread.
  10. Put the loafs on the stone and pour 150ml water over the lava rocks.
  11. Bake for 15 minutes at 250ºC and for another 30 minutes at 220ºC.
  12. Let it cool on a grill for about 1 hour.

This recipe was inspired from : Le Larousse du pain - Eric Kayser, page 52.


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