Bread Beaucaire style (Pain facon Beaucaire)
8 servings
120 minutes
Beaucaire-style bread (Pain facon Beaucaire) is a traditional French bread with a rich history from the Beaucaire region. It features a unique preparation method: the dough is folded in a special way to create an airy texture and characteristic shape. The taste of this bread is delicate, with light notes of sweetness and a pleasant wheat aroma, while the crust is golden and crispy. The use of corn flour gives it a special texture and slight coarseness, making it ideal for breakfasts and sandwiches. Beaucaire-style bread pairs wonderfully with soft cheeses, olive oil, and fresh herbs, highlighting the depth of flavors in French cuisine.
1
Rub the yeast into the flour until a uniform crumb forms. Add salt, then water. Knead the dough for 2-3 minutes until it starts to come together. Leave it for 1 hour to rise.
- Fresh yeast: 10 g
- Wheat flour: 500 g
- Salt: to taste
- Water: 350 ml
2
Roll out the dough and flatten it with your palms into a rectangle. Moisten the surface with water and sprinkle with corn flour. Fold the dough lengthwise and seal the edge with water.
- Corn flour: 1 tablespoon
3
Spread out the towel and generously sprinkle with flour. Place the dough seam side down and sprinkle with flour. Cover with another towel and let it rest for 30 minutes.
- Wheat flour: 500 g
- Wheat flour: 500 g
4
Cut the dough crosswise into strips 3 cm wide. Place the strips on the baking sheet sideways and gently open them like donuts. The hole should be narrow.
5
Bake at 220 degrees for 10 – 12 minutes.