The country bread is one of the great classics of traditional French sourdough breads.

It is composed of 90% of half-wholemeal flour (Type 80) and 10% rye flour. We have chosen to work in this tutorial with a whole rye flour (type 170).

It is usually the bread consumed by traditional French sourdough bread lovers .

After a slow kneading process, we will propose in this tutorial 3 types of procedures possible to obtain different shapes and forms of the bread.

We will include:

A traditional division and shaping
A 'Planche'
A 'Mass'.