Country sourdough-yeast bread

Compared to ordinary bakery yeast-risen bread, bread's taste is developing, loaf is very light and full of flavour (some people can even find a nut aftertaste...). Moreover, bread keeps better.

1. sourdough-yeast

- 200g of common flour T55 (7 oz)
- 110 ml of water at 25°C (77°F) (3,9 oz)
- 1 sachet of desiccated yeast (8 g or 0,3 oz)

Dissolve the yeast in water, then add the flour while stirring with a wooden spoon. Once all the water is absorbed, pour the dough on a plane surface and knead it with hands.
When you get a rather stiff texture, you just have to let rise the sourdough-yeast sheltered from the air for 30 to 45 minutes, and even a little more if temperature is under 25°C (77°F). Poolish's volume has tripled, slightly concave in its centre (result of the beginning sinking).

2.Kneadee

- 500g of common flour T55 (17,6 oz)
- 100g of rye flour (hard to find, can be replaced by buckwheat flour, but it's not the best) (3,5 oz)
- 18g of Guérande salt (0,65 oz)
- 350-400g of warm water (~13 oz)
- the sourdough yeast

Melt the sourdough yeast in a bowl. Add water gradually to get a homogeneous mix. Blend both flours, the Guérande salt and water into the mix with help of a wooden spoon.
When you get an homogeneous dough, you just have to knead it on a plane surface for 5 or 6 minutes, and then let it rest for 5 min.

Knead it 5 minutes more.

Let the dough rise for 45 minutes (at a temperature of 27°C or 80°F (or more if it's colder than that) in an oiled and floured bowl, with a lid on it to shelter the dough from air. Then spread delicately the dough on the floured plane surface with the palm and break it by forming a ball with it, folding edges to the centre, before putting it in a basket covered with a floured cloth.

Let it rise for 45 to 60 minutes, then turn the "pâton" (crude dough bread) over on a floured hob.

Make the pâton surface wet with a spray, and you can possibly strip it with a razor blade, before putting it in a pre-heated oven on a well floured hob, or even better on greaseproof paper (260°C so 500°F).

Put a water container in the oven (or even a dripping pan), in order to create a wet atmosphere. After 10 to 15 minutes, turn down the heat (200 / 220°C so 392/428°F).

Cooking time: 35 to 45 minute depending on the oven. Cooking is perfect if it sounds hollow when tapping the underside of the bread.

Get the bread out and lay it on a rack, on the stove for instance, for its underside not to soften.
Once it's not burning hot any more, …