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La Motte - Traditional Braided Sourdough Recipe

Traditional braided sourdough bread for Easter

Fermented sour


500 g cake flour

1 packet of yeast

500 ml lukewarm water


Add the yeast to the lukewarm water.

Allow time for the yeast to activate (± 5 minutes).

Gradually add the water and yeast solution to the flour.

Leave to rest for 2 hours.

Sourdough bread


1 kg bread flour

500 g fermented sour

15 g salt

800 ml water


Sift the flour and salt and add 500 g of the fermented sour.

Gradually add the water to form the dough.

Knead the dough until it has a smooth texture.

Divide in two, braid, then bake for 25 minutes in a pre-heated oven at 200 ˚C.

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