Making your own bread is so satisfying! Here's the REAL recipe for Beaucaire bread, a long loaf with a thin crust and a honeycombed crumb, a bread that keeps perfectly.
Beaucaire bread is unique in its design. It is a regional bread typical of Languedoc-Roussillon, particularly emblematic of Beaucaire, where it has been made since the 15th century.
It has the particularity of being rectangular in shape, split in two vertically. Its crust is thin, rather light, and its very honeycombed crumb develops a particular taste, which it owes to the originality of the fermentation.
This bread has the advantage of being able to be stored without hardening.
Ingredients:
- 1 kg of T55 flour
- 25g salt
- 500 g of sourdough
- 620 g of water
- 2 g yeast
Instructions:
- Kneading 8 to 10 minutes with a mixer or 12 to 15 minutes with a kneading machine
- Let stand for 1 hour
- Roll out the dough and give it a turn
- Let stand for 1/2 hour
- Fold in the direction of the width then weld at the base of the fold
- The final folding is done either with oil, or with bran or wholemeal flour, which is the most common version of Beaucaire bread.
- Let ferment for 1 hour 30 minutes
- Cut into the mass in the direction of the fold
- Cooking at 250° with steam (on your large metal baking tray, pour a large glass of boiling water)
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