Preparation
Dissolve the yeast in water, then add a little flour until you get a thick pancake-like batter.
Place in a mixing bowl covered with a cloth. Let rest overnight in a cool place or for 2 hours in a warm room.
Add the remaining ingredients to the starter and knead well, incorporating air into the dough.
Cover with a cloth and plastic wrap. Let rest for 2 hours in a slightly warm area.
Shape the bread and let it rise for a while in a cool place.
Score the top and bake in a 210°C oven for 40 to 45 min.
Recipe taken from the book: Cuisine & Traditions au Pays de Fribourg, Editions La Sarine.
For 1 farmer bread
Preparation : resting time + 20 min
Cooking : 40 to 45 min
Ingredients and products
- Sourdough Starter
- 20 g yeast
- 1 dl lukewarm water
- a little flour
- Dough
- 5 dl lukewarm water
- 3 dl lukewarm milk
- 30 g salt
- ⅓ semi-wholemeal flour
- ⅓ rustic (country-style) flour
- ⅓ light white flour (type 720 or all-purpose flour)
