Pain Tordu du Gers

• 40 g/1½ oz fresh yeast
• 1 l/1¾

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/