Maison Kayser Academy

The recipe of the hand kneaded stone-ground bread by Éric Kayser

It is impossible for the bread lover to be indifferent about the stone-ground bread: its generous volume, its thick crust and its rustic-sour flavours.


These are the reason why it is one of our bakeries’ best sellers.

Its name tells its story: one of the flour that makes this bread is pressed in a millstone. Which is the milling ancestral method.
Follow Éric Kayser’s step-by-step and realise this recipe from its hands-kneading to the baking.

The ingredients:

350g of fine stone-ground flour.
150g of all-purpose plain flour.
10g of coarse salt.
1g of fresh baker’s yeast.
150g of sourdough starter.
350g to 360g of water.
A little bit of oil for the baking stone.

The utensils:

A mixing bowl.
A dough scraper
A banneton with its hessian.
The baker’s lame.
The baking stone.
A cloth.

The timings:

Kneading: 20 to 30 minutes.
1st rising: 3 hours.
Proofing: 2 to 3 hours.
Baking: 15 to 20 minutes at 250°C, and 25 to 30 minutes at 230°C.

The recipe:

Blend the both flours in the mixing bowl.


On top, add the salt, on one side and the yeast on the other.
Then, add the sourdough starter.


Be careful to have a water at 30°C.
Then, add a little bit of water and start to knead: “I’m taking and pressing it” and “I’m crushing and strangle it”.
Add water little by little while grabbing the flour on the sides of your bowl.
Keep on doing it until it is well blended.


Use the dough scraper to get the dough out of your bowl.
And place it down your floured table.


It is time to add air into your dough with your both hands.
Use your dough scraper to grab the dough in your table.

Once the air completely blended inside, it is time to blow the dough.
Take your dough, throw it in front of you on your floured table and make it turn a quarter.


Form a pre-ball with your dough.
Floured your mixing bowl and place your dough in.


Cover it with a cloth and leave it to rest for three hours.


Get the dough out of the mixing bowl and place it on your floured table.
Form a ball. And be careful to not degas it.


Slightly floured the banneton and place your dough in, the seam on top.
Leave it to proof for two to three hours.


Oil your baking stone to avoid sticking.

Place your dough on it, seam underneath.


Score your loaf in square with your baker’s lame.


Bake for 15 to 20 minutes at 250°C, then 25 to 30 minutes at 230°C.


Let it cool down and savour the taste of ancient bread.