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.
200g of common flour T55 (7 oz)
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.
500g of common flour T55 (17,6 oz)
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.
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.
the bread out and lay it on a rack, on the stove for instance, for its
underside not to soften.