Auvergne, And Surely
Mar. 27th, 2017 06:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Auvergne Rye-Wheat Boule. Aka Pain de Meteil d'Auvergne.
Day 1:
10 g rye sour culure
95 g each rye flour and warm water
Mix by hand until incorporated, cover, and ferment at room temperature overnight, 10-12 hours. The sponge will be very bubbly, have a clean sour smell, and doubled in volume.
Day 1 evening:
140 g flour
140 g warm water
1 g instant yeast
In a separate bowl, mix by hand until incorporated, cover, and ferment at room temperature overnight, 10-12 hours. The sponge will be very bubbly and at least doubled.
Day 2 morning:
205 g rye flour
160 g white flour
12 g salt
281 g wheat sponge
200 g rye sponge
160 g warm water
Combine the flours and salt in a Kitchenaid mixer. Dissolve the sponges in the water, add to the dry ingredients, and use the dough hook at low (KA2) speed to mix until the dough thwaps the side of the bowl and gathers around the hook, 6-8 minutes.
Transfer the dough to a lightly floured work surface, cover, and ferment at room temperature. Stretch and fold after 40 and 80 minutes by pulling out the four corners and folding them in toward the center. Continue to ferment for a total of 2-2 1/2 hours.
Using lightly floured hands, gently shape into a ball, cover, and let rest for 15 minutes to relax the gluten. Give the dough its final shaping into a football-shaped loaf, then place it on a well-floured peel. Cover and proof at room temperature for 75-90 minutes, until doubled.
Heat the oven to 480 F with a steam pan and the baking surface in the middle. Slash the dough lengthwise to a depth of 1/4-1/2" and bake with steam (ice cubes in the steam pan) for 15 minutes. Remove the steam pan, lower the oven to 445, and bake until the crust is a deep brown, thumps when tapped - 30-35 minutes. Transfer to a rack and cool thoroughly before slicing.
What worked: This was delicious. It went really well with butter or a soft cheese. It also made great toast.
What didn't: I was very happy with it. It's an involved process though.
Will I make it again? Certainly.
Day 1:
10 g rye sour culure
95 g each rye flour and warm water
Mix by hand until incorporated, cover, and ferment at room temperature overnight, 10-12 hours. The sponge will be very bubbly, have a clean sour smell, and doubled in volume.
Day 1 evening:
140 g flour
140 g warm water
1 g instant yeast
In a separate bowl, mix by hand until incorporated, cover, and ferment at room temperature overnight, 10-12 hours. The sponge will be very bubbly and at least doubled.
Day 2 morning:
205 g rye flour
160 g white flour
12 g salt
281 g wheat sponge
200 g rye sponge
160 g warm water
Combine the flours and salt in a Kitchenaid mixer. Dissolve the sponges in the water, add to the dry ingredients, and use the dough hook at low (KA2) speed to mix until the dough thwaps the side of the bowl and gathers around the hook, 6-8 minutes.
Transfer the dough to a lightly floured work surface, cover, and ferment at room temperature. Stretch and fold after 40 and 80 minutes by pulling out the four corners and folding them in toward the center. Continue to ferment for a total of 2-2 1/2 hours.
Using lightly floured hands, gently shape into a ball, cover, and let rest for 15 minutes to relax the gluten. Give the dough its final shaping into a football-shaped loaf, then place it on a well-floured peel. Cover and proof at room temperature for 75-90 minutes, until doubled.
Heat the oven to 480 F with a steam pan and the baking surface in the middle. Slash the dough lengthwise to a depth of 1/4-1/2" and bake with steam (ice cubes in the steam pan) for 15 minutes. Remove the steam pan, lower the oven to 445, and bake until the crust is a deep brown, thumps when tapped - 30-35 minutes. Transfer to a rack and cool thoroughly before slicing.
What worked: This was delicious. It went really well with butter or a soft cheese. It also made great toast.
What didn't: I was very happy with it. It's an involved process though.
Will I make it again? Certainly.
