017 EIDB Recette de pain de campagne

The country bread is one of the great classics of traditional French sourdough breads. It is composed of 90% of half-wholemeal flour (Type 80) and 10% rye flour. We have chosen to work in this tutorial with a whole rye flour (type 170). It is usually the bread consumed by traditional French sourdough bread lovers . After a slow kneading process, we will propose in this tutorial 3 types of procedures possible to obtain different shapes and forms of the bread. We will include: A traditional division and shaping A 'Planche' A 'Mass'.