Pain Paillasse Bread


Prep time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes


Pain Paillasse Bread - recipe


150 g
active sourdough
500 g
flour for bread
300 ml
12 g
onions (sliced ​​into rings)
oil (for frying)


Mix active sourdough thoroughly with lukewarm water.  Add the sifted flour, salt and mix everything thoroughly and cover with foil to food. Leave in a warm place to rise for 11 hours, preferably overnight. Fry onions in hot oil until golden brown. Put to drain on paper and then cut into small pieces.
The next day on floured board divide the dough into 2 parts, carefully shaped into a rectangular shape. Sprinkle with fried onions and dough is folded  (top down, bottom up, right to left, left to right), and then let rise for 1 hour in a warm place. Then create bread form, once or twice twisted and put into kitchen towels, which we previously sprinkled with whole grain flour. Thus let the breads rise for another hour.
Meanwhile, turn on the oven and put on the bottom of the pot with water. Sheet and sprinkle with semolina, bread carefully translate onto a sheet and cover with. Bake in a hot oven at 230 ° C for 35 min, and then we will reduce the temperature to 190 ° C and bake for 10-15 minutes more. Finished root breads choose and let cool on the grid.