As requested, Zeb.
To be honest I can’t remember if I made up the first starter or just used my regular active rye starter at 100% hydration.
Strong White 218g 29%
Rye 533g 71%
Water 638g 85%
Starter 135g 18%
Salt 23g 3%
Strong White 8g
W/meal Wheat 8g
I pretty much followed LeadDog’s method. Like I said I don’t have a thermometer here (although I am now the proud owner of a French oven thermometer) so I judged 46C as water I could put my hand in but wouldn’t leave it there for five minutes.
I used T130 rye – which was too fine for my liking – and T65 Farine de Froment (bread flour).
The amounts are exact amounts from my calculator – I mix more starter than it tells me to because some of it always mysteriously melts away in the night.
So I mixed the warm water into the starter and then mixed in the rye. Let it stand for 75 minutes.
Then I mixed in the wheat and the salt. LeadDog says to develop the gluten but I just stirred it a bit with a soup spoon. It makes a pretty horrible sticky mess. Let this stand for another 75 minutes.
Then, using plenty of flour, I shaped it into a boule in the conventional way and popped it into a proving basket for 2 hours.
I lied to you before – my cheap, tinny baking sheet was yet to arrive and I was forced to bake it in the grill pan which slots into the grooves of my tin box oven.
I had the temperature setting on 240C but I don’t believe that for a minute (now I have my thermometer I can test it) and baked it (unslashed) for a hour then turned the oven off and let the bread cool with the oven door slightly open.
When it was cold it went in a poly bag over night. In the morning the crust was still crisp. I kept it stored in the bag and the crust became traditionally soft.
I baked it on Thursday and we finally finished it Tuesday evening. It would have kept for some days longer if we hadn’t eaten it all. Flavour continued to develop. Fantastic bread. Thank you LeadDog.
14 thoughts on “Seigle d’Auvergne (2)”
so it’s quite speedy then! 4 and a half hours from mixing final dough to in the oven – Do you think that is the effect of the hot water? Really appreciate your taking the trouble to write this all out. It has now jumped to top of list of breads to make and I will report back asap. I don’t have all your T flours of course so will do my best. Thank you Mick and LeadDog of course!
Where are the bloody pictures Mick???
Miss you mate!!!
It’s not only me you’re missing, you’re missing the pictures which I put in the first Seigle d’Auvergne post.
You coming to Europe this year, old chum?
I think I saw those photo’s actually?
No, I won’t be enjoying Europe, unfortunately I will be going to Ecuador for business, ugggh, hot weather and mosquitoes, maybe a touch of dysentery?
Send my love to your missus and behave yourself!!!
Sue might love you dearly but she doen’t take to being called “your missus” + you know I have no intention of behaving myself.
I have made a stab at this. Phew! That hot dough turns into something resembling primordial slime doesn’t it? But don’t let that description put anyone off trying it !
I sent you an email with pics to your bethesda address, are you using that one while you are in Arcachon?
Yes we are in contact with civilisation.
Hey Mick! Everything you said about this bread is true! The flavour gets better by the day and keeping it in a poly bag softens the crust so it slices beautifully. I have found a big saucepan with a tempered glass lid from ProCook which apparently will take up to 260 c in the oven, Nisbets don’t have anything suitable at the moment. Anyway I would recommend this rye method to anyone wanting a high rye proportion bread, it works beautifully, I’m glad I persevered with it.
Will have to try this too. That hot? Wow.
The big saucepan was too big 😦 so I still haven’t baked a loaf in a pot… what is it with modern ovens, too small on the inside, grumble grumble…..
The day I can return some useful info on rye, Nils, I shall be a happy boy.
Not possible to have too big a saucepan, Zeb, but ovens can be too small.
ça va mon brave? How about creating a volcanic bread for these strange times? Leave the leaven outside for a day on that balcony or whatever it is you have there and see what falls in…..actually I could do the same here, or just scrape some dust off the car windscreen I suppose…
The volcanic bread is what I was describing to Glenn.
I am jinxed with petit epautre (einkorn) – something always goes wrong.
I bought something like T130, used an old recipe which is actually for spelt, whacked it in the oven and didn’t realise I had the oven switched to grill. Hence much ash covers Europe – it was an accident honest.
Great to see your blog up and running + half a poodle.
I still have the other bag of einkorn in the garage, never used it 😦
That’s Zeb, Brian doesn’t want his full picture on the blog in case someone recognises him (true!)