Pain du Luberon

01 / ABOUT THE DISH

About the dish

Pain du Luberon is a rustic wheat loaf crafted in Provence, specifically utilizing the ancient heirloom grain known as blé Meunier d'Apt. Farming communities in the surrounding villages historically cultivated this specific crop to produce a highly characterful flour, ultimately designing the loaf to highlight the distinctive agricultural heritage of the area. Bakers make dough by combining milled Apt wheat—or a similarly robust substitute—with water, salt, and either commercial yeast or a natural sourdough starter. After kneading the mixture into a smooth mass, the dough rests until it doubles in size. Once fully risen, the baker forms the mass into an oval or round shape, scores the surface, and transfers it into a high-temperature oven. Injecting a sudden burst of steam during the bake ensures the exterior develops a golden, crusty finish while the interior remains moist and aerated. A defining characteristic of this regional bake is its reliance on local Apt wheat, which naturally imparts a subtle, nutty undertone and extends the crumb's shelf life far beyond a single day. The bread is used to scoop up savory Provençal stews like daube or is spread heavily with olive tapenade before a meal.