The Best Pain Paillasse Recipe
Looking for a new take on artisan bread? Try this delicious Pain Paillasse recipe based on the breads sold by exclusive European bakeries. Now on Foodal.
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
30minutes 14hours
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
30minutes 14hours
Ingredients
  • 4 1/4cups spelt flour*
  • 1 1/2teaspoons salt
  • pinch of sugar
  • 1 1/4cups lukewarm water
  • 10.5g fresh yeast
  • fresh or dried herbs, olives, or walnutsoptional, to taste
Instructions
  1. Sieve the flour in a bowl. Add salt and sugar.
  2. Make a small hole in the middle of the flour; gently add the water and yeast.
  3. Mix the dough by hand, or in a stand mixer fitted with the dough attachment. Add optional ingredients.
  4. When the mixture feels smooth, place it on a floured countertop and knead for another 5 minutes, until it does not stick to your hands anymore. Form into a loaf.
  5. Dust some plastic wrap with flour and wrap up the bread. Leave in the fridge for at least 14-16 hours.
  6. After 14-16 hours, preheat the oven to 400°F/200°C. Position a rack close to the bottom of the oven.
  7. Remove the wrap from the dough. Do not knead.
  8. Place the bread on a tray lined with parchment paper. Form it into a long loaf and twist it.
  9. Bake on the bottom rack for 30 minutes, until a golden-yellow crust forms.