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
Print Recipe
Pin Recipe Instructions
- 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.
- Then add the yeast, salt and wheat sourdough and knead until the dough separates from the bowl.
- Put the dough in a bowl and let rise for 90 minutes. Fold every 30 minutes.
- Then place the dough on a floured worktop, divide it into 2 halves and roughly shape into balls. Let rest for another 15 minutes.
- 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.
- Then turn around and put on the shooter and shoot
- Bake at 250 ° and finish baking in 30 minutes.
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