- 6 pounds traditional all-purpose flour (2.730 kg)
- 2 pounds 9 ounces stone-ground semi-whole wheat flour (1.170 kg)
- 9 1/2 cups water at 90°F (32°C) (2.25 liters)
- 3 1/4 ounces Diamalt (90 g)
- 3 pounds 12 ounces sourdough (1.7 kg)
- 3 teaspoons yeast (12 g)
- 3 1/4 ounces salt (90 g)
Mix the flours and the water, and let sit (autolysis). Knead the mixture for 4-5 minutes, let rise 1 hour in the mixing bowl, then add the Diamalt, sourdough and yeast. Knead for 4 minutes on setting 1, then 8 minutes on setting 2. Five minutes before the end of the kneading time, add the salt.
Let rise 1 hour in the bowl, then divide up into small 1 3/4 ounce (50 g) portions. Shape the portions, then let rise 3 1/2-4 hours on a linen canvas (couche). Let a crust form for 5 minutes, then cut with a blade (for certain types of bread). Bake in a 536°F (280°C) traditional oven.
Remove 2 1/2 teaspoons (10 g) from the 1 3/4 ounces (50 g) of dough to make the cap: roll out the 2 1/2 teaspoons (10 g) of dough, cut out with a round pastry cutter, and place the rest of the dough, rolled into a ball, on this cap. Seal by pressing down slightly in the middle. Place on a couche, head upside down.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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