This product is made from real leaven (mix of organic flour + fermented water), allowing it to develop wild yeast, characteristic of the flavour of a leavened bread. Leaven is then dried at a low temperature and a low percentage of ordinary yeast is added in order to act as a starter for raising the dough.
In a salad bowl, blend together wheat flour (preferably organic clear or greyish flour), leaven (42 g/kg of flour), salt (20 g/kg of flour) and warm water (about 60% of flour weight).
Let it rest for a few minutes to hydrate the flour, then knead it and fold the rims to the centre for about ten minutes in order to obtain a supple, smooth and non stick dough ball.
Let it rest uncovered for 30 minutes in the salad bowl at a temperature of about 22°C.
Work the dough again to lightly chase away the air, and then form your bread shape.
Let it rest again (final proof time) for 60 to 90 minutes, to allow the dough to gain in volume and aroma.
Bake it in a hot oven (200-230 °C) for about 45 minutes.
In the bread machine
Pour 320ml of warm water into the machine.
Add salt, 500g of flour and 21g of organic wheat leaven Priméal.
Start a wholemeal bread programme (about 3 to 3.30 hours).
One packet of 85g of organic wheat leaven suits to 2 kg of wheat flour.