Pain Gascon from Memories of Gascony by Pierre Koffmann
Mix the yeast into the water, add the flour and mix well by hand for 10 minutes. Leave to rest for 20 minutes, then work the dough again for another 10 minutes. Add the salt and knead for a final 5...
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Ingredients
- 20 g/¾ oz yeast
- 600 ml/1 pt warm water (30°C/86°F)
- 20 g/¾ oz salt
- 1 kg/2¼ lb strong white flour, plus extra for dusting
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