Rezept von Sebastien Boudet: Pave mit Sauerteig

Meine Erwartungen an das Pave-Rezept des in Schweden lebenden Brotbäckers Sébastien Boudet waren hoch, das Ergebnis übertraf sie dennoch. Krachende Kruste, großporige, weiche, hocharomatische Krume. Da bleiben keine Wünsche offen. Boudet ist auch stolz auf sein superbes Sauerteigbrot: "Pave is my signature bread and it represents who I am as a baker and as a person. Thanks to its prolonged leavening, perfect pave has time to develop deep and complex flavors. It is intricate but still very simple in taste, with a nice chewy resistance that melts in your mouth. Behind its thick crust you will find a creamy interior. Pave was, in earlier times, pretty tall and square in shape, hence the name (pave = pavement). But in time, I came to think that its shape was not in harmony with its flavor. A round flavor for a square-shaped bread . . . No, the pave needed a new dress—and I chose an asymmetrical score and shape, which when cut in two, creates two unique shapes." Annick | Mehr Rezepte für Sauerteig

ORIGINALREZEPT

von Sebastien Boudet: Pave
1 Loaf