Payes bread

• Kneading time: 5'
• Temperature of the dough: 18 ºC
• 1st Fermentation of the dough without dividing:  2 h/24 h

Kneading time: 13´

Dough temperature: 25 ºC

First bulk fermentation: 30´ 

Second fermentation (dough divided):  

Shaping and third fermentation: 1h 30´

Baking time: 40´/60´

Oven temperature: 200 ºC

ELABORATION

• Firstly make a levain.
• The levain will be ready to use once it doubles its original volume.
• Mix the levain with the rest of the ingredients until they are all combined.
• Let the dough ferment. The duration of this fermenting phase will depend on the temperature of the room and the temperature of the dough.
• Divide the dough into portions of 500-1000 g. Shape into balls.
• Place the balls into Banneton baskets or into a bowl covered with a well-floured fabric.
• Again, let the dough balls ferment at room temperature.
• Before baking, turn the baskets over a baking peel and place the dough balls in the oven. Bake with almost no steam.
• After 15 minutes, open the oven valve.