a.peabody's blog

I've wanted to try the tourte de seigle pur (100% rye bread) from l'Ecole international de boulangerie's video tutorial for a while.

Take 1 - Following(?) the recipe

This did not end up being the greatest example of following a recipe as written, but that was the guiding intent.

Changes to formula:

- Reduce sugar to 15.%
- Increase salt from 1.0% to 1.5%

- Use non-osmotolerant yeast (SAF instant red) and reduce to 1.0%

- Replace 5.0% instant potato flakes with 4.0% potato starch
- Substitute 50.% milk for 5.0% dry milk, omitting water
- Replace citrus extracts with citrus zest
- Replace vanilla extract with vanilla sugar