my seigle turned out as well as i had imagined it would. auspicious crackling, very (uber!) moist crumb that will probably keep for the duration of my enjoyment of it. as well we all know, rye breads can last for quite a while.
i used daniel leader's 'classic auvergne dark rye' as a template for this seigle (page 158 of 'local breads'), but i modified the formula quite a bit in terms of hydration, fermentation times, and fermentation method, and type of flour. i used dark rye, i believe his formula calls for light.
the crust was nice and crisp when it came out of the oven. i waited until the next day to slice it, and the crust was as tender as the crumb.
i realized today that this seigle is a window that peeks into my preferences. i'm a product of two hippie parents. we were a farm-to-table family, drawing our nourishment from a very large, urban garden in our back yard. while our neighbors barbecued, our vegetarian family harvested okra and shelling beans. alice waters thinks she began the farm to table movement in america, but i think it was my father. well, at least in my life he did.
we thought he was a crazy old man back then, my father, with his compost pile and a tiller that looked like it belonged to a weathered farmer with sod-caked hands. what he was was an urban farmer with high ideals about what his family should eat.
he orchestrated the planting of our plot and the rest of us, we carried out his vision, one that, of course, at the time i did not appreciate and could not know would be the foundation of how i would think about food when i got older. now, in my adult years, when my friends grapple with weight and urges for fast food, i get hankerings for dandelion greens with a little lemon and olive oil. it is now that i thank my father for honing a natural inclination toward the earth and its flavors. he is gone now, but his vision lives on in me.
seigle. i began this earthy loaf with a 75% hydration starter that i made from the 100% hydration, 100% rye starter that i keep, the mother of all my breads. i have a deep, deep respect for her. she has fed me well, and provides weekly miracles that astound me even still, this one and a quarter years after i first began exploring my bread path with her.
saint nectaire is known as 'the rye cheese', since it is aged in rye straw. how much more romantic can one get than that? this is the orchestra of eating that i strive for - this earthy bread, the harmony of a cheese that was borne to wed with it, and perhaps a ripe tomato and a fistful of greens.
i had a ploughman's lunch today with my seigle, a bit of bleu d'auvergne, saint nectaire, some avocado, red onion, cucumbers and the ripest, sweetest tomato a girl could hope for. (BTW, we grew the best tomatoes in our urban garden, and my mother would can them for the winter months to come. i was a lucky kid. hindsight, you know...).
life is good. but it's so much better with bread that you bake with your very own hands. thank you for meeting me here at the page once again. enjoy your seigle d'auvergne, and please let me know how yours turns out for you!
after the autolyse, add the remaining 100g h2o, the bread flour and salt. machine knead for 9 minutes on the low setting of your mixer using the dough hook attachment (don't use the paddle, even though it might seem like a good idea), scraping down the sides every minute to ensure that all of the flour and water is incorporated.
after the 2 hour 40 minute bulk fermentation, pour the dough onto a floured bench and rest 10 minutes.
the best you can, and don't get frustrated, this is a very sticky dough, and you will not be able to make a perfect boule, shape into a quasi-boule, and plop this (with all your apprehensions in place) into a bowl lined with a linen that has been VERY well dusted with organic brown rice flour. your fingers will be coated with this dough. you will think that you did something wrong, you will want to pitch it, but here's the thing: you did everything right. it is supposed to be sticky with no apparent gluten formation.
pop this into the fridge and proof for an hour and 50 minutes.
okay, you can get excited after you unveil your proofing dough because it will look like the one above...
after 1 hour 50 minutes (45 minutes before bake time, you should have preheated your oven to 550 degrees with a baking stone in place, and a combo cooker heating up to smoking hot along with it), place a piece of parchment over the boule/bowl, place a peel over the parchment and swiftly invert.
remove the bowl and linen to reveal your beauty.
slide the boule, still on the parchment, into the shallow end of your piping hot combo cooker and pop the deep half of the combo cooker on top. slide it into the oven, turn it down to 500 degrees...
bake for 30 minutes with the lid on. after 30 minutes, remove the lid...
to the staff of life!
this post has been sent over to wild yeast blog's yeast spotting.