Louis XV Rustic Bread
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse