Bread Pain Paillasse-style
See also: alt.bread.recipes
-==== REZKONV-Recipe – RezkonvSuite v1.2
500 grams wheat flour 405, try AP
300 ml Ice-cold water (about)
10 grams Fresh yeast, 1/4 cube
1 teasp. Salt
============================ SOURCE ============================
— Edited *RK* 05/30/2006 by
— Ulrike Westphal@Küchenlatein
Mix all ingredients on slow speed for max 5 minutes.
Give dough in to a greased dish about 20 x 30 cm and cover with
Refrigerate about 10 to 16 hours.
Place a baking stone into the oven and preheat to 250 °C
Remove dough from the refrigerator and move the dough to a lightly
floured surface and don’t knead any more. Divide the dough into
several oblong pieces. Give each piece of dough 2 twists. No further
Place a baking stone into the oven and 250 °C
Dust a peel with rice flour and slide the loaves one at a time onto
the baking stone. Bake for about 30 minutes. After 15 minutes reduce
the temperature to 200 °C and switch the loaves from side to side so
that the breads brown evenly and bake from 15 to 20 minutes more.