La tabatière du Jura

This bread gains its name from the shape. Known more as "La tabatière du Jura" it looks like an old box of cigarettes. Before the final shape, a part of the bread is flattened with a rolling pin and packed back over the bread. I have seen other shapes as well but I prefer the one the author proposed for this bread. It is like a half circle and the model of the scoring suites perfectly the bread shape. As for the recipe, there is not a special one, I think is working well with any type of bread.

Ingredients:

• 1000g bread flour 
• 650g water (at 20ºC)
• 200g sourdough (100% hydrated)
• 8g fresh yeast
• 20g salt

Directions:

1. Mix flour with water for 4 minutes in a standing mixer and let it rest covered for the autolyse for 1h.
2. Add sourdough, yeast and salt and mix 4 minutes at a low speed and 10 minutes on a higher speed.
3. Bulk fermentation 1h at room temperature.
4. Shape 2 round loaves and use a rolling pin to flatten half of each bread. The flatten part should pack the other half of the bread, like a lid. Return the bread with the thin part under.
5. Final fermentation, covered with a towel for 1h30 at 24ºC. 
6. Preheat the oven at 260ºC with the baking stone inside.
7. Score and bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 230ºC.

This recipe was inspired by Le Larousse du pain - Eric Kayser, page 242.