Choose an extra-virgin olive oil obtained from the first cold press. Bran is the residue resulting from grinding grains, generally wheat.
It is made up of fragments of the protective coat around the grains.
Roll the Louis XV rustic bread dough out lengthwise in the dough sheeter (setting 2.5). Place the rolled out dough on a bed of mixed flour and bran. Coat the surface with olive oil, taking care not to coat the edges in order to seal.
Add a little bran, fold half the dough over the other half, and seal. What results should be a loaf sealed on one side. Sprinkle with the flour-bran mixture and let rise.
Once risen, slice the dough into portions and bake in a 464°F (240°C) traditional oven.
Once baked, remove from the oven and moisten the slit with olive oil.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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