The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recipe for la tourte Auvergnate?

tortie-tabby's picture
tortie-tabby

Recipe for la tourte Auvergnate?

I watched a video about this bread. Seems like its whole grain with minimal gluten development, uses live yeast and prefermented dough/firm starter. Is this most similar to a miche? Can anyone point me to recipes for related breads?

breadforfun's picture
breadforfun

Without doing the math, it appears to be substantially a rye bread, maybe as much as 70% rye. It looks like a rye loaf as well. Rye doesn’t have much (if any) gluten, and it depends on very fragile pentosans for structure, so it isn’t kneaded like a wheat bread. That would explain the minimalist handling of the dough. You may want to look at Stan Ginsberg’s site www.theryebaker.com for inspiration. 
-Brad

semolina_man's picture
semolina_man

@tortie-tabby

 

What is your goal?  Is it a method, or a flavor, or a loaf shape you are seeking? 

 

Rye dough, which is shown in the video you linked, has low/no gluten as the previous poster mentions. 

 

I use a mostly rye variation on Maggie Glezer's semolina filone recipe (formula).  It is posted on this site, and can be found on the internet.  I follow all of the steps, except use these flour proportions: 

 

Poolish:

50g white wheat unbleached all purpose flour

50g whole rye flour

50g rye meal

1/4 cup of solution taken from a larger solution of 1c water + 1/4 tsp yeast

Water to make 300g total poolish weight (100% hydration)

 

Dough:

100g white wheat unbleached all purpose

100g whole rye flour

100g rye meal

235g water

Poolish

 

The result is a nice rye loaf or Brötchen, similar in texture, aroma and flavor as those found in Germany.