The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Meunier - and having fun with shaping

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txfarmer's picture

Pain Meunier - and having fun with shaping


This recipe is from "Advanced Bread and Pastry". Using white and whole wheat flour, wheat germ, and cracked wheat (aka. bulgur, my new favorite bread ingredient), the bread is super fragrant and packful of flavors. I wanted to convert the formula to use sourdough, but was busy preparing for and running a half marathon last weekend, so stuck to the poolish version in the book.


In my last post, I tried some interesting shapes for baguette, this time, I tried another shaping method from the same site, you can find the video here.


Pain Meunier (adapted from "AB&P")

note: makes 2 lb loaves

-- poolish

bread flour, 241g

water, 156g

salt, 3.5g

yeast, 1/4tsp

1. mix and leave at room temp for one hour, put in fridge overnight

-- soaker

cracked wheat (bulgur), 57g

water, 57g

2. soak for at least 2 hours, I did overnight

-- final dough

bread flour, 202g

ww flour,21g

wheat germ, 11g

water, 153g

salt, 3.5g

all poolish

all soaker

3. mix together everything but soaker, autolyse for 30min, mix at low speed for 1 min, midium speed for 3min. Add soaker, mix at low speed until blended in.

4. bulk rise for 1.5hours (25C) until double, S&F at 40min.

5. divide into two parts, preshape into oval, rest for 20min, shape according to instruction here

6. proof seam down on parchment paper for 50min (25C)

7. flip the bread so it's seam side up, and bake @ 450F for 40min, with steam for the first 15min.


Really like how the shape turned out


Thought all the rolling and twisting would affect the crumb, but what a pleasant surprise, full of holes and very open for a 66% hydration dough (not counting water in the soaker).


Flavor is out of this world, I REALLY like the combo of ww and cracked wheat. For my sandwich loaf, I soaked crack wheat in hot water(about 2 hours), this time in cold water (overnight), I can't really tell the difference. Both method soften the grain without turning them into mush.


Plan to make this one again very soon, probably a sourdough version. Oh yeah, the half marathon went well too. I finished in 1:45, crossing the finish line with my running partner, very good race.


Submitting to Yeastspotting.


txfarmer's picture

S&F accomplishes the same thing as kneading - to increase dough strength, but unlike kneading, it can keep an open crumb.

ajfisher's picture

Thanks for the explanation.  I thought it might have meant shape and form but didn't make sense in light of continuing the rise



3 Olives's picture
3 Olives

I don't have the original recipe. How much malt does the recipe call for? Thanks!

hanseata's picture

and now I finally have to answer to my question what to do with the bulgur I bought a while ago. What an interesting and great looking bread, txfarmer!

I'll add that to my recipe collection and try it out soon.


forksncanvas's picture

Hi, I'm a newbie to this site but seriously into bread baking for over 1 year. I have just pulled this bread of my oven and couldn't wait. It's delicious. I added 2 Tbsp. rye sourdough and I love it. Next time I will try to skip the yeast and just do a sourdough version. I didn't form it into a pretty shape like yours and forgot to turn the bread seam side up for baking. I cut it instead. The crust is light and unbelievably crunchy, the crumb light and loaded with flavor. Thank you for this wonderful recipe. I have one question though: when preparing the polish, the amount of water was not going to be sufficient for the specified weight of flour. 1/3 of the flour was totally dry and I couldn't mix it at all. I increased the amount of water to barely moisten the flour and left it all in the fridge overnight. Did I do the right thing? Thank you


forksncanvas's picture

Hi, I'm a newbie to this forum. I have just finished baking your lovely bread without twisting it. I used rye sourdough; tre outcome was gorgeous. I have a question though: when mixing the polish, there wasn't enough water to moisten the flour, so I added a little more and it was still as dry as a bone. Left it in the fridge overnight and some flour on the bottom was still dry. But with 2 Tbsp. of rye sourdough I was able to mix  the dough OK. I also forgot to turn the bread seam side up for baking and made some cuts instead. Delicious stuff but not as beautiful as yours