In a bowl, pour diabemix flour. Make a hole and pour the baker yeast, and then the warm water. Mix with a wooden spoon. Keep kneading by hand during 5 min, until you get a uniform and smooth dough.*
* You can use a food processor to knead the dough.

Leave it for 30 min in a warm place, covered with a humid dish towel.

After these 30 min, flour the workbench and flatten the dough. Refold the ends in the centre, turn over the dough and bend it to get a ball.

Put the ball on a baking tray, cover it with a dish towel and leave it for rising during 45-60 min.

Preheat the oven at 240°C/ Th 8.

Gently cut the surface and place a bowl filled with water (10 ml) beside the dough on the baking tray.

Bake for 35 to 40 min at 220°C. Let it cool down before eating.


Diabemix® flour: 500g
Warm water: 330g (330 ml)
Dry baker yeast: 10g