« Back to recipes

Traditional recipe


  • 1lb bread flour
  • 2 tsp salt
  • 2 tsp caster sugar
  • 2 tsp yeast (fresh or dry)
  • 300 mL warm water

Temperature: 460°F ° F


Preparation day 1: In a food processor or kitchen bowl, mix together the flour, salt, sugar and yeast. If you use fresh yeast, leave it to dissolve beforehand in a little water. Pour in the warm water, and knead the dough for 2-3 minutes. If using a food processor, keep on a low speed. Cover with a tea towel and to rise for 1 hour and 30 minutes in a warm place, sheltered from any drafts. Knead the dough again to remove the carbon dioxide. Cover with cling film and put in the refrigerator for 10-12 hours. Preparation day 2: Knead rapidly the dough by hand, folding it over several times. Sprinkle a little flour on the platter of the Emile Henry bread cloche, make a bowl with the ball and place it in the middle. Make several incisions in the surface. Place the cloche over the top and leave to rise for another 1 hour and 30 minutes at room temperature. Brush a little milk over the surface and sprinkle a little flour over the top. Replace the cloche. Place in a cold oven and turn on the temperature at 460°F. Cook 1 hour. Leave to cool on the platter, having removed the cloche.

« Back to recipes