Pain Tordu du Gers

‘Corkscrew’ loaf

Preparation info
    • Difficulty


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By Pierre Koffmann

Published 2012

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  • 40 g/ oz fresh yeast
  • 1 l/


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/