The country bread is one of the great classics of traditional French sourdough breads.
It is composed of 90% of half-wholemeal flour (Type 80) and 10% rye flour. We have chosen to work in this tutorial with a whole rye flour (type 170).
It is usually the bread consumed by traditional French sourdough bread lovers .
After a slow kneading process, we will propose in this tutorial 3 types of procedures possible to obtain different shapes and forms of the bread.
We will include:
A traditional division and shaping
A 'Planche'
A 'Mass'.
3 фев 2016
