The recipe for three-grain cobbler from Éric Kayser’s new cookbook

“Le Larousse du Pain” https://www.maison-kayser.com/fr/prod…, Eric Kayser’s famous book, is a reference in homemade bread recipes.
Today, at the request of ‪@LarousseCuisine‬, Eric Kayser wrote the follow-up: “Le Grand Livre du Pain” https://www.maison-kayser.com/fr/prod….
This new recipe book focuses on traditional and unconventional flours, water, sourdough, and his expert techniques. Explore his world and his vision of quality artisanal baking by making a variety of breads with flours brought back into fashion, offering numerous nutritional benefits and bold flavors, always using natural sourdough – his signature.

On this occasion, he exclusively shares the step-by-step guide to his Three-Grain Loaf, featured in the book.

Using a Stand Mixer:
Pour all the ingredients into the mixer bowl fitted with a dough hook. (Your water should be warm.)
Knead for 8 minutes on low speed until you achieve a soft dough consistency. By the end, your dough should be around 33°C.

Hand Kneading:
Pour warm water (around 35°C) into a large mixing bowl.
Add the natural sourdough starter and coarse salt, and start dissolving them with your hand.
Add the rye flour and crush it with your hand.
Add the flours made from spelt and buckwheat.
Crush any lumps of flour with your hand, ensuring no lumps remain. Make sure to gather all the flour, even from the edges of the bowl.
Cut, crush, and mix the dough simultaneously to incorporate air.
Scrape down the sides of your bowl to gather the dough in one place. Then, tap the bottom of the bowl against the table to settle the dough at the bottom.

Cover the bowl with a clean cloth.
Let the dough rest for 45 minutes.

Lightly flour the bottoms of your proofing baskets, the dough, and your work surface.
Lightly flour your dough scraper and divide the dough into two equal portions.

Shape the dough pieces into loose rounds.
Place them in the center of your proofing baskets with the seam side down.

Let the dough proof for 30 to 45 minutes.

Carefully turn the dough pieces onto a baking tray lined with parchment paper (seam side up).

Lightly dust the dough with flour.

Finally, either lightly wet the sides of your dough with water, place a bowl of water in the oven, or activate your oven’s steam function if available. This will create the humidity needed for baking.

A recipe to enjoy at any time of the day.

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