Louis XV Rustic Bread

Credit: Mathilde de l'Ecotais
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Mix the ingredients. Knead in the kneaker on setting 1 for 7 minutes to homogenize, then 5 minutes on setting 2 before adding the salt. Continue kneading for 2 more minutes on setting 2.

In the recipe, the surdough is obtained via fermentation of the leftover dough, kneaded and stored in the refrigerator. This operation is to be repeated daily.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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