When you love something, you don’t count the cost, and I love the book “L’Atelier Pain” by Cécile Decaux, where I got this recipe.
Everything is well explained, pure happiness ^^.
Organic rye flour T130 and organic wheat flour T45.
In the ingredients, I don’t write flour T45, 65, wheat… otherwise it multiplies the ingredients in the “ingredients” section, since they’re added automatically. When I don’t specify, use T65. Otherwise, I indicate the one I use in the tip section.
Make the dough:
Break the egg and weigh it. Top up with water to have 290 g.
Add all the ingredients and knead for 15 minutes. If you use your mixer’s hook, finish with two minutes’ kneading by hand.
Put the dough in a bowl, cover it with a tea towel and leave it to rise for 3 hrs somewhere warm.
Divide the dough in two and roll the two pieces until they reach the size of a cake tin.
Butter the tins if they’re not silicone.
Go for a second rise of 1 hr 45 in the oven at 35°C.
Bake the loaves for 20 minutes at 190°C.
Serve them with a good foie gras and a wine from Alsace or the South-West.
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