Pain Auvergnat

The shape of this bread was not originally planned and came about by chance. When dividing the bread, I had some dough leftover and instead of shaping it, I divided it further into small pieces. I rolled these small pieces out into thin flats and placed them into floured proofing baskets. Then the round-formed doughs were placed on top. 

It wasn’t necessary to brush the bread dough with water since through the long cold proof, the two dough pieces developed together. 

While baking, the steam loosens the thin flat from the loaf– this creates the Auvergne shape. 


Rye sourdough:

  • 200g Rye flour Type 960
  • 260g Water
  •   30g Dried and ground leftover bread
  •   10g Starter

DT: 32°C reduced to 20°C RT: 18-22 hours


  • 250g Wheat flour Type 700
  • 125g Water
  •      1g Yeast

DT: 25°C reduced to 4°C (refrigerator) Hydration (TA): 150  RT: 18-24 hours

Main dough:

  • 500g Rye sourdough
  • 376g Mature pre-dough
  • 260g Wheat flour Type 700
  • 280g Wheat flour Type 1600
  • 100g Fine semolina
  • 360g Water
  •   20g Sea salt
  •     3g Yeast

DT: 24-25°C  MT: 8 min. slow/ 4 min. fast     Dough maturity: 120 minutes (after 60 minutes 1x fold)

Knead all ingredients into a smooth dough and then place in a lightly oiled tub to rise for 120 minutes. During this rise time the dough is folded 1x.

After the prescribed dough rise, the dough is divided and weighed into 3 equal sized pieces (the amount of dough per piece should be 570g). The remaining 162g should also be divided into 3 equal sized pieces and formed into small, round dough balls. 

After a short relaxation time, the small doughs are rolled flat and placed into floured proofing baskets. Now the larger dough pieces are formed into round loaves and immediately placed on top of the rolled out flat pieces of dough (seam-side up).

After working up, the formed loaves rise slowly in the refrigerator at 4°C (8-10 hours).

The loaves are baked with steam at 250°C reduced to 230°C.

The baking time should be 35-40 minutes. To get a stronger crust, the steam can be let out of the oven just after 15 minutes.