Mediterranean Bordelaise


  • 5000 g - 50% Flour T65
  • 5000 g - 50% VitaSon Méditerranée 50%
  • 200 g - 2% Fresh Yeast
  • 6300 g - 63% Water approx.

Working method

  • Knead all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: approx. 2250 grams (30 pieces) and rounding
  • Dough rest: Approx. 20 minutes
  • Intermediair proof: Divide and round up. Give the dough pieces a proof of about 45 minutes between blankets on bakery temperature
  • Take a round cake form (diameter: 26 cm above / 23 cm under) and put in the middle a ring with a diameter of 10 cm. Cover it with a clean blanket and sprinkle it with rye flour (or use special proofing baskets for Pain Bordelaise)
  • For one loaf, you need eight dough pieces. Roll 1 dough piece into a thin piece (1,5 mm) and place it on the blanket on the ring in the middle of the cake form. Lubricate the edge of the slice with oil, and grease the part that hangs on the side of the ring with water. Round again the other seven dough pieces very slightly and spread evenly around, to superimpose the ring with closure upside. Next, incise the slice which is situated over the ring in