    
Pain Pavé
Pain Pavé are smallish French rustic white wheat breads that are usually flattish, slightly rounded on top, and not very tall, so that they look vaguely like a cobblestone.
Some bakers, though, will call bread that has risen a bit more and is irregularly-shaped a Pavé as well.
Pain Pavé is based on a dough starter, traditionally rye. It is allowed to rise 3 times, an hour each time.
The resultant breads have a honeycombed, cream-coloured crumb with a slightly acidic flavour and a thick crunchy crust.
Some versions include malted wheat flavour now in the base ingredients, and mix in walnuts and / or sunflower seeds as well.
Pain Pavé is particularly popular in Provence in the south of France, and in Ardennes in north-eastern France.
It is often served with olive oil as a dip.
Language Notes
"Pavé" means "cobblestone" and is sometimes referred to as "Pain Pavé au Levain."
Also called:  Pain Pavé (French)
See Also
Pavé
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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