Recipes

Auvergne Dark Rye Bread

Auvergne Dark Rye Bread Loaf - Bruno Albouze - THE REAL DEAL

Auvergne Dark Rye Bread / Pain de Seigle Noire / Tourte Auvergnate Recipe
Makes 2 x 3.8 lbs (2x1700g) Loaves / Use a heavy duty mixer / This recipe can be divided in half.

Auvergne is a historical region in central France known for its rye flour. Auvergne dark rye bread is one of France's classic loaves that earned is reputation for its incredible flavors and long shelf life. Excellent with seafood, oysters, charcutery, cheese, preserves, savory spreads, eggs, smoked salmon, onion soup, pickled veggies.. excellent toasted with salted butter and honey, canapé, and sandwiches.
Dark rye contains much less gluten than wheat, and is of poor quality when it comes to trapping air bubbles. Rye is higher in the enzymes (amylases) that break down starch into sugars. Traditionally, this is prevented by acidifying the rye dough with the use of a sour starter (levain), and the hot water added during the second step of mixing process which slows down the action of amylases giving the rye dough its specific gummy texture. The crumb tends to be dense with smaller holes. Rye has more free sugars than wheat, so rye dough ferments faster.

First Step: Sour Levain / Starter
1.3 cups (330g) spring water at ≈ 78ºF (26ºC)
1 lb. (450g) levain (starter)
1.5 tsp (8g) kosher salt*
0.7 cup (90g) bread flour
2.7 cups (350g) 100% stone ground whole wheat flour.

Mix levain, water, flours and salt for 8 min on low speed. Cover and leave starter at room temperature ≈ 72ºF (22ºC) to ferment for 24 hrs or up to 48 hours.
*For such a long fermentation process, salt acts as a preservative and inhibits growth of undesirable yeasts, molds, and bacteria.

Second Step: Dough / DDT: 212ºF (100ºC)
8 cups (1050g) dark rye flour (Type 130/170)
0.8 cup (90g) 100% fine stone ground whole wheat flour
4.2 cups (1050g) spring water at 150ºF (65ºC)
1.2 ounces (35g) salt
8 grams fresh yeast or 4 grams instant yeast .

In the mixer with the sour levain, pour in hot water, salt, flours and yeast. Mix on low speed for 10 min; scraping the dough off sides and hook as it goes. Remove the hook and smooth out the surface of the dough using a wet dough scraper. The internal dough temp should be at: 90/95ºF (30/35ºC). Cover and let fermented 90 min. Flour 2 bannetons and carefully, scoop out dough with wet hands and dough scraper; divide into 2 loaves; even up the surface and cover. Leave at room temp 20 min and refrigerate 20/30 min prior baking to relax; the surface of the loaves should begin to fissure / crack. Preheat oven to 550ºF (290ºC) / conventional / baking mode with a pizza stone.

Baking (At home: bake one loaf at the time)
Flour surface of dark rye bread and flip onto the hot pizza stone and immediately spray water to create steam. Bake at 550ºF (290ºC) for 5 min – then, lower temperature to 450ºF (230ºC); continue to bake for about 45 min more. Then, lower oven temp to 425ºF (220ºC) and continue to bake for 10 min more. Turn oven off, leave the door adjar and leave bread for 8 min to dry out. Total baking time: 5+45+10=60 min. Let cool dark rye bread on a cooling rack for half a day before slicing. Better a day after – Rye bread freezes well too. Enjoy!…

Levain / Starter Recipe (Watch the Sourdough Country Bread Video)
1.2 cups (300g) fresh organic apple juice or grapes; drain and discard the pulpe*
*Have the juice done using a juicer or purchase it in some grocery stores such as WholeFoods.
Place juice in a small jar and cover tight with wrap; poke a small hole in the center. Place jar near a heater or warm area 77/95ºF (25/35ºC) for 3 days or until fermentation is activated. During winter time, a pinch of instant yeast and be mixed in the juice.

Levain Chef (Liquid)
0.4 cup (100g) fermented juice
0.9 cup (100g) bread flour
Total weight: 7 ounces (200g).
Mix fermented juice and flour. Cover with plastic wrap, poke the center and leave at room temperature 72/85ºF (22 to 28ºC) for 24 hours.

Levain #2
3.3 ounces (100g) levain chef (discard leftovers)
0.4 cup (50g) bread flour
0.4 cup (50g) 100% stone ground whole wheat flour (bread or all.purpose)
0.4 cup (100g) water, at room temp.
Total weight: 10 ounces (300g).
Mix and cover with plastic wrap, poke the center and leave at room temperature 72/85ºF (22 to 28ºC) for 12 to 16 hours.

Levain #3
3.3 ounces (100g) levain #2
0.4 cup (50g) bread flour
0.4 cup (50g) 100% stone ground whole wheat flour (bread or all.purpose)
0.4 cup (100g) water, at room temp.
Total weight: 10 ounces (300g).
Mix and cover with plastic wrap, poke the center and leave at room temperature 72/85ºF (22 to 28ºC) for 12 hours.

Levain Tout Point (Ready to be used starter)
At this stage, the levain is going to get fermer; easier to handle than liquid levain.

10 ounces (300g) liquid levain #3
0.7 cup (180g) spring water at 77ºF (25ºC)
1.15 cups (150g) bread flour
1.15 cups (150g) 100% stone ground whole wheat flour.
Total weight: 1.7 lbs (780g)

Mix for about 6 min on low speed. Cover with plastic wrap, poke the center. Leave at room temp for 6 hours and chill overnight. Then, the starter is ready.
For your first sourdough bread, be sure that there will be 20 to 30% extra levain needed to be refreshed for the next batch. So, if you use this starter for this sourdough recipe, you should have ≈ 8 ounces (230g) left.

To Refresh Levain
Levain 100%
Water at room temp: 55% ≈ 77ºF (25ºC)
Bread flour: 50%
Stone flour: 50%.

Example
5 ounces /150g levain
5 ounces /150g flour
1/3 cup / 85g water
Total weight ≈ 0,9 lb /400g.

Mix 6 min on low speed. Cover with plastic wrap, poke the center and leave at room temperature for ≈ 2 hrs and chill. Refresh levain once a week at least.
Feeding a sourdough starter involves combining starter (levain), flour and water in a particular ratio to ensure the levain has the “food” it needs to stay healthy and active.

If the levain lack of acidy, refresh it and leave it at room temp for 12 hours and chill. Repeat this step if needed.

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