A Stir The Pots Post

Indecent – Theirry Delabre’s Loaf Baked In Queens

by | May 1, 2018 | Baking, Bread

My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with Thierry while he baked. His newest named loaf is a heritage grain flour bread. Seeing it on Facebook, I wanted to give it a try. Where he used Fleur du Berri flour, I used Red Turkey. Initially, I did an 80% hydration. But then looking on Facebook, I realized he mentioned hydrating it even more. I added another ten percent. And lately, because of the cool spring weather, I have been warming my water a bit more than usual to increase the fermentation. I did that here and… ka-boom, my rendition of Thierry's Indecent bread came alive.



  1. David Auerbach

    What’s the formula (in particular what’s the percentage of WW to white. Or is it all just one extraction?)

  2. Jonitin

    Hi David,
    100% flour (which was T80 originally) I subbed in Red Turkey
    50% Levain
    85% water…but I upped it to 90%
    2 salt….

  3. Jonitin

    For a faux T80, I do 20% whole wheat and the rest white wheat..

  4. David Auerbach

    yep, that was my guess from the pics.


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