Tourte de Meule: T80 flour

The stone-ground is an age-old technique that forms part of the miller’s craft. It is used in the production of T80 flour, it helps to preserve more of the minerals, fibre and vitamins naturally present in the wheat grain.

This method makes it possible to produce the Label Rouge T80 stone-ground flour necessary for the completion of the Tourte de Meule.

The Label Rouge T80 Stone-ground Flour is specially designed for the manufacture of the Tourte de Meule. Thanks to the fact that it is stone-ground and its composition, it produces a nutritious bread.

With its authentic appearance, soft crumb and nutritional benefits, the Tourte de Meule It naturally complements a range of traditional breads.

Thanks to its sourdough baking, the Tourte de Meule retains its quality for several days when stored in a cool, dry place. When toasted after a few days, it fully reveals its flavours and has a crispy texture, thereby helping to reduce food waste.

The Tourte de Meule is perfect at any time of day. At breakfast, it’s best enjoyed simply toasted with a knob of salted butter. It also goes well with dishes with sauce, the regional cured meats or the foie gras and makes an excellent base for making generous portions of open sandwiches.

1. Cut the slices of Tourte de Meule and toast them.
2. Rub the slices with garlic and brush them with olive oil using a pastry brush.
3. Place the rocket on top, followed by a slice of mozzarella.
4. Cut the sun-dried tomatoes into strips. Arrange the strips on top of the
mozzarella.
5. Shave some Parmesan using a vegetable peeler.
6. Sprinkle the Parmesan shavings and pine nuts over the toast.

You can also discover all the finished products recipes you can make with Foricher – Les Moulins flours.