scotgibson's blog

Pain de Méteil

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This is a rye-wheat bread that is apparently popular in France.  I got the recipe from Bernd's Bakery, a blog that I found through the blog of Stanley Ginsberg, the author of The Rye Baker (which is a masterpiece of a cookbook).  

Bernd's original blog post can be found here.

 

My (slightly adapted) formula:

 

PAIN DE METEIL

 

Liquid Levain

10 g starter (I used a 100% hydration rye starter)