La gâche bread

I have no clue why is called like this so if you can give me a help maybe I'll extend my knowledge in this domain. But I did a little search and I found that "La gâche" is a  type of local brioche flavored with orange or a type of flat, rounded local bread in Normandy and Brittany. Well, what I have here in the photo or recipe is none of them. So, I do not know why the author of the recipe called it like this. And as he is a French baker I can assume he has a good reason to call it like this and I can only trust that he knows better than me.

This is a simple and classical bread with a soft and aerated crumb. It has a very nice taste and my guests called this bread the best they have eaten from me. I would not probably score it that high especially because it is not a bread with preferment (which give a superior flavor) but it is for sure a very good and simple recipe. The dough is a bit wet and might be tricky to work with it but it definitely worth to be tried.


  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
  2. Bulk fermentation 1h30 at room temperature.
  3. Preshape 3 oblong loaves and let the dough relax for 15 minutes.
  4. Shape the final loafs.
  5. Final fermentation in lightly floured bannetons 1h30 at 24ºC.
  6. Bake for 45 minutes with steam in the first 15 minutes.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 62.


Ana Alves said...

Adorei o pão, ficou com muito bom aspeto e muito boa apresentação.

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