The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rene's Rye from Tartine 3

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BurntMyFingers's picture
BurntMyFingers

Rene's Rye from Tartine 3

The other day I made Rene's Rye from the recently released Tartine 3. The primary flour is spelt, combined with sprouted rye.  I have a sprouter I use for salad sprouts and was able to get nice shoots on my rye berries in less than 2 days. The recipe also requires buttermilk (the taste is pronounced, so use a good one), malt syrup and dark beer (I substituted maple syrup and a hoppy IPA) and a variety of seeds.

The ingredient list is complicated but the prep is pretty straightforward. After mixing it was close to pancake batter consistency, but it really set up through a series of folds and turns. Followed Chad Robertson's proofing and baking instructions fairly accurately and baked half the recipe in a pullman pan (result shown here) and the other half as a dozen mini loaves.

I'm really happy with the taste and texture of this complex, old world-stye loaf. Highly recommended.

Comments

dabrownman's picture
dabrownman

eat this bread all day!  Has to taste great even though a bread named Rene' Rye is really mostly spelt:-)

Great job and happy baking

BurntMyFingers's picture
BurntMyFingers

I ask because this bread has been tested on our mini-schnauzer by my son, and she approves! Thanks for the compliment!

dabrownman's picture
dabrownman

4 short legged German baking apprentice who wants to pumpernickel everything including your fine bread:-)

Floydm's picture
Floydm

Very nice.

BurntMyFingers's picture
BurntMyFingers

Thank you, Floyd!

Gertrude McFuzz's picture
Gertrude McFuzz

I've been looking at this and want to make it, but the book has no size recommendations for the loaf pans. What size pullman pan did you use?  Did your pullman take about half of the dough?

Thanks,

Gert

 

BurntMyFingers's picture
BurntMyFingers

sorry not to respond sooner Gert; my pan had gone missing and I wanted to retrieve it before responding. It's 13 1/4 x 4 1/4 at the top width x 4 " at the bottom--so really 13 inches x 4 inches square.

The Tartine prep comes about 2/3 way up the edges and doesn't rise all that much in the oven. I don't have a cover so just covered mine in aluminum foil. You can see a browner crust in my photo but it's actually not that significant; the bread is uniformly tender throughout. I divided my first loaf in half (i.e. looking at the loaf after taking it out of the pan I cut at the middle, half way down its length) and then took one of those halves and divided it into quarters by dividing it lengthwise, then dividing each piece again. Gave these to friends who each got a mini-loaf for canapes etc.

Song Of The Baker's picture
Song Of The Baker

Looks and sounds like a classic Rugbrod.  Good job.  The flavour and texture of that loaf will only get better over the next week.

John