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Very brown tin baked loaf with transverse expansion scores in the top. Despite the "complete" name a pain complet is not 100% wholemeal, that would be pain intégral, but a light brown loaf which may be made with a T80 farine bise or T110 farine complet, sometimes lightened with white flour. Not only does the T110 have less bran than UK wholemeal the milling processes differ resulting in the brain that remains being much finer. Short of buying French flour at some expense the expedient to imitate it is to put UK wholemeal through a sieve to remove the large bran flakes. So this was 400 g sifted wholemeal flour 300 g strong white bread flour 490 g water (70% hydration) 12 g salt 7 g (one sachet) instant yeast Mix all the ingredients, rest 30 minutes Knead until it forms a fairly smooth elastic dough Cover and rise until doubled in size Knock back and shape for tin, batard or boule according to whim Cover and rise until almost doubled in size Bake at 230°C / 450°F for ~45 minutes