The bread of Beaucaire

Beaucaire bread is unique in its design. It is a typical regional bread of Languedoc-Roussillon, particularly emblematic of Beaucaire where it would be made since the 15th century.

It has the peculiarity of being rectangular in shape split in half vertically. Its crust is thin, rather clear and its very honeycomb develops a special taste, which it owes to the originality of fermentation.

This bread has the advantage of keeping without hardening.

Ingredients

- 1 kg flour T55
- 25 g salt
- 500 g sourdough
- 620 g water
- 2 g yeast

Preparation:

- Kneading 8 to 10 minutes at the mixer or 12 to 15 minutes in the kneading.
- Let stand for 1 hour
- Spread the dough and give a turn.
- Let stand for 1/2 hour.
- Fold in the direction of dropping it and weld to the base of the folding.
- The last folding is done either with oil or with bran or wholemeal flour which is the most common version of Beaucaire's bread.
- Let ferment 1h30.
- Cut in the mass in the direction of folding.
- Cooking at 250° with fogging (on your large metal plate in your oven, pour a large glass of hot water).