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Pain Façon Beaucaire

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  • Author: adapted from Richard Bertinet's Dough
  • Total Time: 2 hours 15 minutes
  • Yield: 6 1x


a very sexy bread made with only 4 basic ingredients


  • 500g (17.63oz) unbleached bread flour
  • 350ml (350g or 12.34oz) water at room temperature
  • 1½ teaspoons (4g or 0.14oz) instant dried yeast
  • 1½ teaspoons (8g or 0.28oz) fine sea salt


  1. In a mixing bowl, whisk together the flour and the yeast. Add the salt and water. With a wooden spoon combine ingredients until it just comes together. Scrape the mixture onto a lightly floured board and knead the dough until the gluten is fully developed (approx 20 minutes – try not to add more flour). Place the dough into a lightly oiled mixing bowl and allow to rise for an hour in a warm, draft-free place.
  2. Preheat the oven to 230°C (450°F).
  3. When the dough has risen to double its size gently push it out to a 6×12 inch rectangle. Brush the top of the dough with some water and dust with some flour. Fold the dough over to make 6×5 inch rectangle leaving 2 inches. Brush the 2 inches with water and fold it back over the dough and seal. Layout a clean tea towl and dust it generously with flour. Lay the dough – seam side down – on the tea towel. Loosely wrap the dough with the tea towel and leave to rise for 30 mintues.
  4. Unwrap the dough and with a sharp knife divide the dough into approx 6 pieces. Lay the pieces back onto the tea towel, wrap it back up and allow to rise again for another 30 minutes.
  5. Bake the bread for 12-15 minutes. Cool on a wire rack.
  • Prep Time: 2 hours
  • Cook Time: 15 mins
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