Bussing bakes more and more breads in their stone oven. This enhances the flavor and character of the bread. The (sourdough) dough is placed directly on the floor of the hot stone oven. This results in even baking and sears the dough immediately. The baking result is a more robust bread with an open crumb and crispy crust. Because the moisture in the bread is retained, this bread stays soft longer. The pain de Camargue is flavored with fleur de sel from the French Camargue. Serve this rustic bread, for example, with smoked chicken pieces, mixed salad, ras el hanout, sweet pepper, and yogurt.
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