Auvergne bread – pavé

  • 20 minutes
  • cooking icon 40 minutes
  • 4 hours 15 minutes


For 1 bread(s)

Donker brood 2kg NL

Mix for Dark bread (9 cereals)

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This mix forms a delicious composition for dark bread. Based on wheat, rye, barley, corn, buckwheat, spelt, soy, sesame seeds, linseeds and sunflower seeds. Full of fibre and rich in taste!


  1. Knead the flour, yeast, water, salt and sourdough together to form a smooth dough. Let the kneader knead for 5 minutes on setting 1. Then add the butter and knead for another 5 minutes on setting 2.
  2. Grease a bowl well with olive oil. Place the dough ball in it and rub the top of the dough with olive oil as well. Cover with a kitchen towel and allow initial rising for 2 hours.
  3. Press the dough flat to expel all the air (degassing) and roll into a ball. Allow to to rest under a kitchen towel for 15 minutes.
  4. Press the ball flatter and form a square shape.
  5. Cut a piece of baking paper about five cm larger than your piece of dough. Place the baking paper on an inverted baking tray or on a wooden dough board. This will later allow you to easily slide the dough onto the baking tray in the oven or onto a bread baking stone.
  6. Place the dough on the baking paper. Cover with a kitchen towel and allow to rise for another 2 hours.
  7. Preheat the oven to 220°C. If you use a bread baking stone, then the oven must preheat for at least half an hour.
  8. Now form the dough piece into a square again. Using a sieve, sprinkle some flour over it. Carefully make four 1/2 cm deep incisions in the dough, starting from the centre toward the corners. Now slide the dough together with the baking paper onto your baking tray or bread baking stone.
  9. Turn the oven to 200°C and bake the bread for 40 minutes. Allow to cool on a wire rack.


You want an even crispier crust? Then let a small stone dish with some pebbles in it heat up in the oven. When the oven heats up, carefully pour 50 ml of water onto the pebbles. Be careful because steam is released immediately. For the last ten minutes, leave your oven door slightly ajar. To do this, put a knife between the door. Beware some ovens do not allow this. They stop baking when the door is ajar!

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