Ingredients:
300 g of extra fine semolina
150 g of semi-wholemeal flour T110
150 g of flour T65
180 g of thick crème fraîche
25 g of fresh baker’s yeast
10 g of sugar
11 g of salt
230 g of lukewarm water (+ or – depending on absorption)
continued on next page
Preparation:
1. In the bowl of your food processor or in a large salad bowl, put the extra fine semolina, the two flours, the semi-wholemeal and the white, the salt, the sugar, mix briefly then add the crumbled baker’s yeast (if you use dehydrated baker’s yeast (about 10 g) please mix it with a little warm water and a pinch of sugar and let it rest for 5 to 10 minutes before using it), the crème fraîche at room temperature (take it out 1 hour before making the bread) and finally the warm water gradually while mixing.
2. Knead the dough until it becomes smooth, supple and slightly sticky, count about 10 to 15 minutes of kneading.
