Bread lagarde for thick soups Recipe

In a bowl, mix both types of flour and yeast (1 pack). In the second bowl, dilute warm water with honey. Dissolve the yeast flour in honey water and leave for 20 minutes. Knead the dough, add flour as needed (so that it is not sticky). Grease the pot with vegetable oil, place the dough team inside. Cover with a towel and put in a warm place for 1 hour. Divide the puffed dough into 2 parts, make teams and leave again for 1 hour.

Preheat the oven to maximum (250 degrees). Spread water on the surface of the dough teams, make a little stir on top (one cut is enough). Put in the oven for 1 minute. Then take it out, soak it again with water and return it back to the oven. Repeat like this 2-3 times. After that, leave to bake for about 20 minutes. You can lower the temperature to 200 degrees. Cool the bread, cut off the top, remove the pulp and use it as a dish for thick soups. Enjoy deliciously.