Pain Fendu from Ketex

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 5 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 2)

Ingredients

  • 500 g wheat flour, 550
  • 30 g flour, (wholemeal rye flour)
  • 30 g flour, (whole wheat flour)
  • 340 g water
  • 150 g sourdouh, wheat sourdouh (1st stae)
  • 12 g salt
  • 6 g yeast
Pain Fendu from Ketex
Pain Fendu from Ketex

Instructions

  1. Knead the water and flour for about 1 minute so that the dough coarsely comes together. Then let the dough rest for 20-30 minutes.
  2. Then add the yeast, salt and wheat sourdough and knead until the dough separates from the bowl.
  3. Put the dough in a bowl and let rise for 90 minutes. Fold every 30 minutes.
  4. Then place the dough on a floured worktop, divide it into 2 halves and roughly shape into balls. Let rest for another 15 minutes.
  5. Shape the dough pieces into oval loaves and press deeply in the middle with a thin rolling pin. Roll the rolling pin back and forth so that there is a gap of 5 cm. Flour this lightly and place the dough upside down in a cooking basket or between a cloth and cover. Let rise for 2 - 2 1/2 hours.
  6. Then turn around and put on the shooter and shoot
  7. Bake at 250 ° and finish baking in 30 minutes.

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