The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Cordon de Bourgogne

Bröterich's picture

Pain Cordon de Bourgogne

This was first described here by freerk. 

I modified the recipe by not using yeast and using a very active rye starter (100% hydration). As high extraction flour I used Red Fife. The dough was very slack so that I could't really formed a batard, and I used an oblong cloche. The taste was beautiful.



dabrownman's picture

Christmas Eve Dinner