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.
INGREDIENTS
- 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
INSTRUCTIONS
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Mix everything for 3 min in 1st speed then 7 min in 2nd speed.
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Let it rest for 1 hour and 30 min at room temperature.
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Put the dough on a floured workbench.
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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).
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Fold one third on top.
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Fold the other fold on top.
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This technique will give the dough some strength before going in the fridge.
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Put the dough in the fridge for 12 hours.
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Take the dough out on a floured bench and give it a rectangular shape.
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Place it on a baker’s couche and let it rest for 1 hour.
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Put the dough back on the floured bench and cut it in 4 triangles.
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Put the loafs on a floured baker’s couche and let it prove for 30 min.
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Bake it for around 25 min at 250°C.
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Take the loafs out and let them cool down on a tray.
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Don’t forget to check out the timelapse of the baking on my Instagram below.
