July 12, 2012 - 3:24pm
Solognot?
During a short stay in Paris I've been impressed by multi-grain loaves called "solognot," widely available at boulangers. They seem to be a mix of white and whole wheat flour with small additions of rye, sesame, sunflower and flax. The crumb is even and very light. The term was new to me and I haven't seen any recipes. Any thoughts?
Share
Hi Colin. Your question made me curious so I did a bit of exploring and learned that Sologne is a region in north-central France. Am guessing Pain Solognot is a seeded bread with mixed flours attributed to that area because of its terrior. Here's one link to the bread and a dessert made with Solognot:
http://www.festivaldespains.com/les-produits439.html?product_id=39 It's in French, but Google will translate it.
Hamelman's Bread has a number of formulas which contain mixed flours and seeds: Five-Grain Levain, Sourdough Seed Bread, Five-Grain Sourdough with Rye Sourdough, etc. If you don't have the book, your local library can get a copy for you, or perhaps you can look through it at a bookstore. A second edition is being published in late November, updating techniques, trends, varities, etc.
Sounds like you have some tasty experimenting in your future!