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Auvergne Rye-Wheat Boule

louiscohen's picture

Auvergne Rye-Wheat Boule

Pain de Méteil d'Auvergne Photos

From "The Rye Baker"   Auvergne Rye-Wheat Boule Formula

The description in the book is dead-on; a dense but tender crumb, and it's delicious.  

The rye-wheat combination produces a great flavor.  I used whole wheat flour in the wheat sponge to increase the percentage of whole grains.  

CalBeachBaker's picture

Looks nice and sounds tasty louiscohen. I'll have to give this one a try.


louiscohen's picture

Thanks.  The only changes I made to the formula in the book were these: 

  • I used whole wheat flour in the wheat sponge, just to get the whole grain percentage up a bit
  • I used KAF bread flour rather than AP, for a bit more volume
  • I made a boule and baked it in a dutch oven, rather than an oval on a stone or sheet pan

The formula says bake with 15 steam for 15 minutes, then reduce the heat and bake 30-35 minutes more.  I would check for doneness at 25 minutes, or maybe use a slighty lower baking temp, to avoid the slight burning of the crust.