9/23/10 - Tourte Auvergnate with Rye Sour
Just wanted to share with you this bake from 9/23/10. It is a Tourte Auvergnate inspired by the recipe in Le pain, l'envers du décor by Frédéric Lalos. His version is basically 80% rye, and the rest in white flour, which is made into a stiff levain. I decided to make mine with 75% rye flour, and 25% AP flour. I made the AP flour into a stiff levain, and then with some of the rye flour, I made a rye sour. Here's the formula, process, and pictures. Enjoy!
750g Whole Rye Flour
18g Kosher Salt
1738g Total Dough Yield (approx)
50g Storage Sourdough Starter at 100% hydration
450g Total Stiff Levain
150g Rye Flour
8g Storage Sourdough Starter at 100% hydration
308g Rye Sour Total
600g Rye Flour
18g Kosher Salt
450g Stiff Levain
308g Rye Sour
1796g Total Dough Yield Approx
6:30pm - Mix rye sour and stiff levain, cover and let rest on counter.
7:00pm - Put stiff levain into refrigerator.
9:00pm - Weigh out all ingredients, and place into large mixing bowl in the following order, water, levain, rye sour, rye flour, salt.
9:15pm - Mix for 5 minutes starting with a rubber spatula and switching to wet hands as the dough gets harder to stir.
Switch to wet hands and knead dough.
9:20pm - After mixing and kneading, cover and let bulk ferment for 1:30...
10:50pm - Dough after bulk ferment. Notice the poke in the top part.
10:55pm - Divide and shape. I made 3 relatively equal size boules.
Place in floured bannetons seam side down.
Cover and let proof for 1 hour. Place 2 baking stone/stones in oven with steam pan filled with lava rocks and water. Preheat to 550F with convection.
11:55pm - Turn off convection. Turn boules on to floured peel/flipping board and place in oven directly on stone. When last one is in, pour 1 more cup of water into steam pan, close door and turn oven down to 500F no convection. Bake for 10 minutes at 500F.
12:05am - Take out steam pan, turn oven down to 420F. Bake for 20 minutes.
12:25am - Rotate loaves around, or between stones. I am baking on 2 stones, starting them off on the bottom, transfering them to the top. Bake for another 20 minutes.
12:45am - Take one loaf out to check weight and internal temp. Should be at least 15% lighter than prebaked weight, and internal temp should be about 210F. Turn oven off, and leave loaves in for another 10 minutes.
12:55pm - Take loaves out and let cool at least 24hrs before cutting and eating to let the crumb stabilize and dry out a little.
8:00am - I was a little impatient so I cut into one so I could see the crumb... Slightly gummy as I had expected, but after a little toasting and butter, it was all good... Enjoy!