pain_de_remesy's blog

I've been tinkering with the Pain de Rémésy recipe off and on and am sharing a modification that seems to work better and more reliably.

Here goes:

83% strong bread flour

2% rye flour

15% whole wheat flour

1% salt

2.5% sourdough starter

Less than a gram of instant baker's yeast (~0.6-0.7 per kilo of flour). I use a bit less than 1/8 a teaspoon for a 600g loaf. This is added in a supporting role, to help ensure a decent rise.

A nutritious and delicious bread based on the writings of Christian Rémésy. In the same vein as respectus panis but Rémésy deserves a bread named after him given his outsized influence in the research area of bread nutrition. This bread is typically very dense (which is healthier because lower glycemic load.