Pain fendu by Ketex

Ingredients for 2 servings:

• 500 g wheat flour, 550
• 30 g flour (wholemeal rye flour)
• 30 g flour (whole wheat flour)
• 340 g water
• 150 g sourdough, wheat sourdough (1-stage)
• 12 g salt
• 6 g yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

(French country bread with sourdough) very tasty and airy

Knead the water and flour for about 1 minute until the dough comes together roughly. Then let the dough rest for 20-30 minutes. Then add the yeast, salt and wheat sourdough and knead until the dough pulls away from the bowl. Place the dough in a bowl and let it rise for 90 minutes. Fold every 30 minutes. Then place the dough on a floured work surface, divide it in half and roughly shape into balls. Let it rest for another 15 minutes. Shape the dough pieces into oval loaves and press deeply in the middle with a thin rolling pin. Roll the rolling pin back and forth to create a 5 cm gap. Lightly flour the rolling pin and place the dough pieces upside down in a proving basket or between a cloth and cover. Let it rise for 2-2 1/2 hours. Then turn them over and place them on the oven rack and bake at 250°C and bake for 30 minutes.