Baking History BREAD,France PAIN DE LODÈVE



This kind of bread goes way back in time because historians found traces of it in the 10th century in South France. This bread had a long fermentation in rectangular rye mulch baskets, then cut into triangles. This shape was a revolution back then when all the bread were round-shaped. Lodève was a city of markets and fairs and this bread got quite famous then.

Pain de Lodève

This bread is a bit tricky to manipulate due to a lot of liquid starter but this give it a nice sour taste.
TYPE: Bread
YIELD: 4 loaf
KNEADING: 10 mins
BAKING: 25 mins
TOTAL TIME: 15 hrs 35 mins


  • 250 g white bread flour
  • 140 g water room temp.
  • 6 g salt
  • 2 g fresh yeast or 1g dried yeast
  • 150 g liquid starter


  1. Mix everything for 3 min in 1st speed then 7 min in 2nd speed.
  2. Let it rest for 1 hour and 30 min at room temperature.
  3. Put the dough on a floured workbench.
  4. Make a fold by giving the dough a rectangular shape (the picture comes from a fougasse dough so don’t worry if it doesn’t look like the same).
  5. Fold one third on top.
  6. Fold the other fold on top.
  7. This technique will give the dough some strength before going in the fridge.
  8. Put the dough in the fridge for 12 hours.
  9. Take the dough out on a floured bench and give it a rectangular shape.
  10. Place it on a baker’s couche and let it rest for 1 hour.
  11. Put the dough back on the floured bench and cut it in 4 triangles.
  12. Put the loafs on a floured baker’s couche and let it prove for 30 min.
  13. Bake it for around 25 min at 250°C.
  14. Take the loafs out and let them cool down on a tray.
  15. Don’t forget to check out the timelapse of the baking on my Instagram below.

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