Originating from Brittany, this bread was folded to gain more space in the stone oven, during a time when people used to eat about 750g of bread per day per person. People would make their own bread dough and bring it to the “fournier”, baker’s ancestor, who would take care of the baking. The fact to fold it would also get the dough more dense, which would make it last longer.

Plié Breton

This is a nice bread with quite an interesting shaping. The use of the stiff starter gives it a nice taste and a good punch in the oven.
YIELD1 loaf
BAKING30 mins
TOTAL TIME14 hrs 40 mins


  • 200 g white bread flour
  • 50 g wholemeal bread flour
  • 180 g water at room temp.
  • 5 g salt
  • 65 g stiff starter


  1. Mix everything for 3 minutes in 1st speed then 7 minutes in 2nd speed.
  2. Let the dough rest for 2 hours.
  3. Take it out of the mixing bowl and shape it as a ball.
  4. Let it rest for 20 min.
  5. Shape it like a “pear” by taking the left side to the middle of the dough.
  6. Take the top to the middle.
  7. Roll it again in the same direction one more time. The shaping is done!
  8. Put it on a tray or a plate, cover it and let it rest for 12 hours in the fridge.
  9. Take it out and place the dough onto a baking tray.
  10. Fold the smaller part onto the bigger one and put the tray in the oven.
  11. Bake at 250°C for around 30 minutes.
  12. Take it out and let it cool down on a tray.
  13. Enjoy!
  14. Don’t forget to check the timelapse video of the baking on my Instagram below :

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