The Fresh Loaf

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Baguépi "Le Fermiot" - what kind of bread is it?

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andreab's picture
andreab

Baguépi "Le Fermiot" - what kind of bread is it?

Hi.

When staying in France for a few weeks I used to buy a bread that I mislabeled, and whose name I thus never learned. Perhaps it was called "Troubadour", but after searching the web, I am quite sure that it is Baguépi's "Le Fermiot" ( http://www.baguepi.fr/fr/ancien-site/menu_haut/plaisir-baguepi/pains/fermiot1.html ), since it was a Baguépi bakery. It was a rustic bread, about 30 cm long, and 10 cm in diameter, and looked somewhat twisted. The crust was thin, and te crumb was moist, very airy, and light brown. I bought a campaillou the other day from one of the local bakeries, and if my memory serves me right, was the closest I've come to the unknown bread (except for the shape).

So, anyone know whether my assumption is correct, or what else this twisted bread could be?

 

Cheers,

Andreas

judsonsmith's picture
judsonsmith

From the link to Baguepi's website you have it looks a bread made with at least some rye flour and rye levain (farine et levain de seigle), shaped into a "tordu" - "twisted." It sounds like you hit the nail on the head with the campaillou being very similar http://www.theloaf.co.uk/blog/index.php?/archives/175-Playing-around-with-Campaillou.html

 

-Jud

andreab's picture
andreab

Thanks. I had come across that link earlier, so now maybe I'll try it!

 

Andreas