Éric Kayser’s recipe for hand-kneaded tourte de meule

The “Tourte de Meule” is a bread that no bread lover can ignore.
Its generous size, thick crust, and rustic-tangy flavors make it a bread of character, now a staple in our bakeries.
Its name tells part of its story: the flour used for this bread is stone-milled, an ancestral milling method.
Follow Éric Kayser’s step-by-step guide and make this recipe yourself, from hand-kneading to baking.

The Recipe:
In a mixing bowl, combine the stone-milled flour and white flour.

Place the salt on one side and the yeast on the other.
Finally, add the natural liquid sourdough starter.

Make sure your water is at 30°C.
Gradually add a little water and begin kneading: “grab, press” and “crush, squeeze.”
Add the water little by little, while gathering the flour from the sides of the bowl.
Continue until everything is well combined.

Use a dough scraper to remove the dough from the mixing bowl.
Place it on your floured work surface.

It’s time to incorporate air into your dough using both hands.
Use the scraper to gather the dough on your work surface.

Once the air is properly incorporated, it’s time to strengthen the dough.
Take the dough, throw it forward onto the floured work surface, and give it a quarter turn.
Repeat this process until the dough becomes strong and elastic.

Shape the dough into a rough ball.
Lightly flour your mixing bowl and place the dough inside.

Cover with a clean cloth and let it rest for three hours.

Remove the dough from the mixing bowl and place it on your floured work surface.
Shape it into a ball, being careful not to degas it too much.

Lightly flour your banneton and place the dough inside, seam side up.
Let it rest for two to three hours.

Oil your baking stone to prevent sticking.

Place your dough onto the stone, seam side down.

Score your “Tourte de Meule” with four square cuts.

Bake for 15 to 20 minutes at 250°C, then for 25 to 30 minutes at 230°C.

Let it cool and rediscover the taste of traditional bread.

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