Pain à la poudre de cresson

Watercress bread


  • 1 packet of dried yeast
  • 10 g of sugar
  • 25 g of warm water
  • 500 g flour t65
  • 310 g water
  • 4 bags of Supercress 5
  • 8 g salt

Rehydrate the yeast with the sugar and warm water. Leave to stand for 10 to 15 minutes, the yeast will thus feed on the sugar and begin to ferment. 

Then mix the water, Supercress 5, salt and yeast in a large container. Add the flour, make a simple mixture with your fingertips. Then cover the dough and leave to rest for 15-20 minutes. 

Take the dough and work it in your hands, so that it becomes elastic. Put it in the fridge overnight. 

The next day, shape the dough and place it in a large cake mold for example. Leave to rise for 1h30 at 25°C. Then cook at 180°C for 50-60 minutes.