Name: Payes Bread
Prep time: 65 min
Cook time: 50 min
Yield: 4
Ingredients: 50 milliliters water, warm (sourdough); 5 grams yeast, fresh (sourdough); 1 tablespoon sugar, (sourdough); 1 pinch salt, (sourdough); 110 grams flour, (sourdough); 300 milliliters water, (dough for payes bread); 20 grams yeast, (dough for payes bread); 540 grams flour, (dough for payes bread); 1 teaspoon salt, (dough for payes bread); 1 teaspoon sugar, (dough for payes bread); 1 egg, (dough for payes bread)

Preparation

15 mins

50 mins

Low

In a bowl, mix the flour, salt, sugar, yeast, and water to make a dough. Place it in a bowl with enough water and let the dough rest for one day. To make the payes bread dough, place the flour on a table and start forming a volcano shape with your fingers, leaving a small center with little flour. Once ready, add salt, sugar, and yeast around the flour. With the volcano shape ready, take the sourdough we made and form a sponge, which we will put in the center of the volcano. Using the water from the sourdough, we slowly start mixing in more and more of the sourdough water. When there is no flour left, we knead the dough until it is elastic. Once this is done, let it ferment, meaning let it rest in a container, covering it with a bag for 15-20 minutes until it doubles in size. We turn on the oven and preheat it to 200º. We punch down the dough, which means taking it out of the container and kneading it a bit. We weigh the dough and divide it into 3 equal portions of 300g each. We shape them into balls, flatten them slightly to give a circular shape, and with a spatula, we mark some light lines on the left and right sides.