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Auvergnat Bread

Ingredients

For 50 rolls:
– 1.68 kg (3.7 lb) all-purpose flour
– 720 g (1.6 lb) rye flour
– 1.56 kg (1¾ qt) water
– 72 g (2.5 oz) yeast
– 44 g (3 T) salt
Download recipe Base temperature: 56°C (133 °F)
Kneading: 5 min at Speed 2 + 2 min at Speed 3.5
First Proof: None.
Dividing: Form 80-g balls.
Intermediate Proof: 15 min
Shaping: Flatten ⅓ of each loaf, first with your fingers and then with a rolling pin. When it is wide and long enough, drape it back over the rounded part of the loaf.
Flatten the draped loaf with your hand. The resulting shape is called a tabatière (‘snuffbox’).
Final Proof: 45 min
Loading: Dust with flower using sifter.
Baking: 15 min at 250 °C (480 °F)