October 1, 2023 - 5:42pm
Pain Méteil d'Auvergne
I used the formula from "The Rye Baker" Auvergne Rye-Wheat Boule with a few changes.
- I used whole wheat flour for the wheat sponge, just to get the % of whole grains up
- I fermented the sponges in the fridge, per an option in the formula
- I held back 10% of the water in the final dough for bassinage
- I used KA bread flour instead of the AP in the formula for more volume
- I added a bit more water because of the whole wheat and bread flours vs the AP in the formula
- I made a double batch and shaped it into one oval loaf that came in at 1869g / 4.1lb
Photos at Rye-Wheat of Auvergne photos
As promised, it has a dense but tender crumb and a nice flavor. The bread flour in the double batch pushed the loaf up against the lid of the cast iron stove-top smoker that I use as a dutch oven for baking; look closely and you'll indentations on top from the grill pan interior of the lid.
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Feels like the dough could use more water. I am mean the crumb does not have to be that dense.
You're probably right. Compared with the base formula:
Any thought on how much additional water I could have added to get a texture similar to the original formula?
In hindsight, I would continue to use the WW for the sponge to get the % of whole grain up, but I would use AP rather than bread flour for the rest.
I would say 75% is a good start.
Thanks, I'll give it a try