Pain de campagne

Method

1. 1 Mix 30g of flour with yeast, honey, and water, then let it ferment for 12 hours at 18 degrees Celsius to create a slightly sour starter dough.
2. 2 Knead the dough with the wheat flour and atta flour along with 90 ml of water for 12 minutes; the atta flour gives the pastry an ivory color and nutty flavor.
3. 3 Fold the dough four times at 30-minute intervals over 2 hours instead of kneading continuously.
4. 4 Shape into balls, place upside down in a basket sprinkled with semolina for 1 hour, then flip and transfer to a tray.
5. 5 Score the bread crosswise and bake at 240 degrees for 35 minutes; tap the bottom of the bread and it should sound hollow when done.

With an appliance

• Charcoal grill 50 min

  Replace step 5: Place the grilling stone on the grate 12 cm away from the red-hot charcoal, cover and heat, then place the cake on the grill and bake indirectly for 26 minutes, rotating it half a turn at minute 13. The charcoal heat will give the bottom a slightly charred and smoky flavor better than an oven, but you must monitor the charcoal to prevent the bottom from burning.