The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain de Méteil

Bröterich's picture
Bröterich

Pain de Méteil

According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.

 

 

Comments

isand66's picture
isand66

Nice bake.  Looks like a nice tasty rye bread.

Happy Baking.

Ian