The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Le pavé d’autrefois

asfolks's picture

Le pavé d’autrefois

Loosely based on the formula for Le pavé d’autrefois
(Old fashioned slab) in the book,  Le Pain, l’envers du décor (Bread, behind the scenes) by Frédéric Lalos.

His version used commercial yeast and a poolish.



100% hydration fed with KA Bread flour – 300g


Water – 564g

KA Whole Wheat flour – 107g

Bay State Medium Rye – 71g

Bob’s Red Mill Buckwheat flour – 71g

KA Bread flour – 315g

Final Dough:

KA AP flour – 286g

Sea Salt – 20g


Fed active starter 8 hours prior to mix and fermented at 70°F

Flour soaker established 3 hours to
mix and held at 70°F

Mixed Levain, Soaker and Final 286g of
AP flour by hand and rest for 30 minutes.

Add salt.

Stretch and Fold at 00:15, 00:30,
00:45, 01:15, 02:15 for a total bulk ferment of 4 hours.

Turn out dough onto heavily floured
surface and fold over on itself. Rest 1 hour covered.

Spread out dough by dimpling with fingertips.
Rest 1 hour covered.

Cut into slabs of desired size and
bake on stone in preheated oven at 460°F for 35-45 minutes, depending on size.

This was a fragrant and tasty bread , somewhat like a rustic lower hydration ciabatta.


lumos's picture

Beautiful loaves! Love the colour of the crumb! 

I've always been interested in using buckwheat flour in breadmaking. How does the bread taste like?



asfolks's picture

Buckwheat has a strong earthy taste without being bitter. I would warn you to use in moderation, as it has a tendency to overpower all other flavors.

lumos's picture

Thank you, asfolks. :)

As a Japanese, whenever I hear/read a mention of 'buckwheat,' the first thing that comes to my mind is this....

....'soba' the most traditional type of Japanese noodle, especially in colder areas.

I know buckwheat is used to make bread, pancakes, etc. in Eastern European countries and some parts of France, but  the only time I've ever used it apart from making soba was to add small amount to my pancakes, for the fear of my bread tasting like soba ......though I must hastily  add I love soba very much. Just that I can't get around the idea of my bread tasting like soba. I may get a strong urge to dip the slice in the soya based noodle sauce....:p 

Probably my biggest challenge is to overcome my fixation with this image of Japanese buckwheat product......:p

Does buckwheat change how the dough behave a lot?  It hardly contains gluten, doesn't it?  We always mix in strong flour when we make soba to bind the dough.  Higher the proportion of buckwheat, better soba, but it's also more difficult to make.



asfolks's picture

I have only used buckwheat as an addition to bread at 10% or less of the total flour and have not noticed it affecting the dough any more than any other non-gluten addition. I am by no means a buckwheat expert though, I have only used it a few times.


varda's picture

crumb combo.    Shapewise it looks like a ciabatta, color looks like whole wheat.    Just when I start thinking all bread looks alike.... Thanks for posting in such detail.  -Varda

asfolks's picture

The unique look is what drew me to this formula. It also had a great flavor and was fun to bake as well. Thanks for your comment.


breadsong's picture

Thanks for sharing that formula - that bread must be delicious with the combination of flours.
:^) from breadsong

asfolks's picture

Thanks, it was quite tasty. Toasted, with a drizzle of honey, the buckwheat really shines.

Mebake's picture

Looking Great Asfolks!  your photography needs some daylight, and your breads will shine!

asfolks's picture

Thanks for the compliment, you are absolutely right about my photography.

 Somehow, I never thought my lack of photography skills would be a factor in my baking...

ananda's picture

Hi asfolks,

A truly excellent example of what this type of bread should be all about.   The crumb looks delicious; it is really hard to make the greyness from buckwheat look that good in a bread dough.   I agree with breadsong about the choice combination of flours you have used to achieve this.

Sadly the only place I have come across loaves labelled as Pave is on the shelves of supermarket in store bakeries here in the UK.   Given I have spent time working in ISBs to get me through bakery qualifications, I know these come in as baked and frozen.   They are then re-baked.   I'll be as kind as possible and say they are extremely ordinary and dry out very very quickly.

How lovely to see such a fine alternative

Best wishes


asfolks's picture

I have struggled with the greyness of buckwheat in the past. It is quite unappetizing to have your bread look like a lump of clay, but I do love the flavor!

Franko's picture

What a wonderful combination of flavour these loaves must have with the rye and buckwheat components to them, and I love the rustic look as well. Beautiful crumb and crust you've achieved here asfolks, nice work! I've been looking for a good way to use the buckwheat flour that I have, but haven't run across anything as interesting as this formula so far. Thanks for posting this. Saved in Favorites.


asfolks's picture

I really appreciate the kind words.

I think you will enjoy this when you get around to baking it.



Syd's picture

Lovely rustic looking loaves.  Great crumb. 



Sitopoios's picture

Fantastic! Thank you for your bread.