The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leader's Méteils au bleu - a success!

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txfarmer's picture
txfarmer

Leader's Méteils au bleu - a success!

I tried Méteils au bleu this past weekend. After reading up about this bread on TFL here, I was a little nervous how well it will rise, it doesn't help that the text in the book said "weighted down by all the cheese, the bread will bake below the pan". In the end, it was all good, nothing to worry about. My little starter worked like a trooper, those are some yummy, well risen, flavorful little breads! I used KA Sir Lancelot flour and Arrowhead Mills Organic Rye Flour. my starter is fed with bread flour at 100% hydration, and I adjusted water in the levin starter accordingly.







LeadDog's picture
LeadDog

I made this bread a few weeks ago with a few variations.  Without a shadow of doubt it is the best tasting bread that I have ever eaten.  You can read about it here.  Hopefully you will give a report on how it tastes.

txfarmer's picture
txfarmer

It tasted great - I love blue cheese and rye breads, so it's not a surprise that I like the taste. Especially the cheese on top that's a little crispy and burnt, yumm. And each bite had a good bread to cheese ratio. The bread part is great too, nice rye flavor, but crumb is still pretty open.


I read your blog, how cool that you kneaded the cheese INTO the dough, gotta try that next time.

LeadDog's picture
LeadDog

I was really surprised that I liked it so much.  The cheese was folded into the bread and not kneaded, it just seemed the right way to do it.  The way I liked the bread the best is toasted with Hot Pepper Jelly on it.  Today I'm going to the cheese shop for more Blue Cheese.  I think I can make something that I will like even better.

xaipete's picture
xaipete

Nice looking loaves! This is one of my favorite Leader recipes. The taste of the rye and blue cheese is heavenly. It makes wonderful toast too.


--Pamela

txfarmer's picture
txfarmer

Yeah, my favorite from this book so far as well. I am often hesitant to make recipes from this book because of the errors, but this one is certainly a winner.

xaipete's picture
xaipete

I think you are safe on a lot of the recipes as long as you follow the grams and not baker's percentages.


The Polish Cottage Rye is great and so it the Dreikornbot.


http://www.thefreshloaf.com/node/12192/leader039s-polish-cottage-rye


http://www.thefreshloaf.com/node/11909/leader039s-flax-sesame-and-sunflower-rye-dreikornbrot


--Pamela

txfarmer's picture
txfarmer

The polish cottage is HUGE! I need to wait until my husband get back home from his business trip before I can make that one, otherwise it might take me a while to eat that. :D


The Dreikornbrot looks delicious, and it's very helpful that you listed the water error. I will give it a try with your water amount minus 50g. That's the frustrating part of that book, excellent recipes with a minefield of mistakes.

xaipete's picture
xaipete

The Polish rye is a big loaf but it doesn't stale fast--lasts at least 4 days.


--Pamela