This is a rye-wheat bread that is apparently popular in France. I got the recipe from Bernd's Bakery, a blog that I found through the blog of Stanley Ginsberg, the author of The Rye Baker (which is a masterpiece of a cookbook).
Bernd's original blog post can be found here.
My (slightly adapted) formula:
PAIN DE METEIL
Liquid Levain
10 g starter (I used a 100% hydration rye starter)
95 g water
95 g Strong Rye Flour (I used BRM Dark Rye Flour)
Mix the ingredients and ferment at warm RT for 12-16 hours.
Poolish
2 g fresh yeast
140 g water
140 g AP flour
Mix the yeast in the water, mix in the flour until smooth, and ferment for 12-16 h. (I did 3 h at RT and the rest in the fridge, removing the cold poolish from the fridge 1 hr before the final build).
Final Build
Liquid Levain (all)
Poolish (all)
140 g water
155 g flour (I used one-half bread flour and one-half Gold Medal AP flour)
205 g Strong Rye Flour (I used NY Bakers Type 1740 Rye Flour - a darkish, whole-rye flour)
12 g salt
Dissolve levain and poolish in water, add flours and salt, mix well, and autolyse 20 min. (Desired dough temp 77° F)
Mix with dough hook on KA 2 for 2 min., then KA 4 for 4 min. until good gluten development (+ windowpane).
Ferment for 3 h at warm RT, with a stretch-and-fold twice at 40 min and 80 min.
Preshape and let relax 15 min.
Preheat oven to 500° F with baking stone and lava rock steam tray.
Shape in to oval oblong and move to proofing basket. Proof for 70 min at 75-80° F.
Bake at 480° F with steam for 15 min, then remove steam tray and bake at 420° for an additional 30 min.
The finished loaf is above. Here's a crumb picture.
The bread is really nice -- a beautiful marriage of wheat and rye flavors and textures. It was SIGNIFICANTLY better on day 2 (like most rye breads), and froze extremely well.
I might move the salt % up from 2.0% (above) to 2.2%, just because I like it that way.
I thought this was a nice find -- I hope to try some of Bernd's other breads.
--Scot Gibson
| INGREDIENTS | Liquid Levain | Poolish | Final Build | TOTALS | Bakers % |
| Rye starter (100% hydration) | 10 | | | 10 | 1.7% |
| Fresh yeast | | 2 | | 2 | 0.34% |
| Filtered water | 95 | 140 | 140 | 375 | 63% |
| Liquid Levain | | | 200 | 200 | 34% |
| Poolish | | | 282 | 282 | 47% |
| Gold Medal AP Flour | | 140 | 80 | 220 | 37% |
| NY Bakers Full Strength Bread Flour | | | 75 | 75 | 13% |
| Bob's Red Mill Dark Rye Flour | 95 | | | 95 | 16% |
| NY Bakers Type 1740 Rye Flour | | | 205 | 205 | 34% |
| fine sea salt | | | 12 | 12 | 2.0% |
| TOTAL FLOUR | 95 | 140 | 360 | 595 | 100% |
| TOTAL | 200 | 282 | 994 | 1476 | 248% |
