Pain Tordu du Gers

‘Corkscrew’ loaf

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 40 g/ oz fresh yeast
  • 1 l/

Method

In a large bowl, dissolve the yeast in the lukewarm water, add the 2 flours and mix well for 5 minutes. Add the salt and mix for 2 more minutes. Cover with a cloth and leave to rise in a warm place (24°C/75°F) for 45 minutes.

Cut the dough lengthways into 4 and roll each piece into a 40 cm/