Meteiles au bleu is apparently a classic French bread - made with half white and half rye flour. I first made this while on holiday in January, but the loaves were eaten so fast I didn't get any pictures at all! The smell of them cooking was absolutely torturous, and they tasted just as delicious. So make them again I did. This time however, I made one without cheese, one with blue cheese and one with parmesan. The recipe called for them to be made in mini loaf pans, but since i had none, and wasn't about to go looking for some, I made them free form.
Once again a stiff dough levain is used (and I'm starting to quite like using one, after only using a liquid levain for about the first year or so of my SD baking). I fed my starter at about midday on Saturday - 45g starter, 50g water, 95g bread flour and 5g wholemeal. This sat at RT until 8.30pm when I made the dough.
I used a medium rye flour (225g), along with 275g of my AP flour, 350g of water, 125g stiff starter and 15g salt. This autolysed for 20 minutes. I then did 10 sec kneads 3 times over half an hour on an oiled bench - the dough started off quite sticky, but soon smoothed up nicely. I put the dough in an oiled plastic bowl with lid and let ferment at RT. Folded it at 10.30pm and 11.30pm, then tucked it into the fridge for the night.
Removed the dough from the fridge at 10.30am, let warm up for a couple of hours before shaping into 3 batards.
Shaped and ready to proof
As mentioned abouve, one I left as is, one I incorporated about 50g blue cheese into when shaping (I pressed the dough our into a rough square and dotted it over with wee bits of cheese, then folded/rolled into shape around the cheese), and the third I grated parmesan over in much the same fashion as the blue cheese. They proofed for about 1.5hrs at RT
Left to right - parmesan, blue cheese, plain loaves, scored and ready to bake
and then baked them at 200C with ice thrown in at the beginning, for 35 minutes (turned them around at half time). I thought maybe the dough was going to be slightly overproofed as i stupidly forgot to turn the oven on, but they turned out well enough.
Left to right - parmesan, blue cheese, plain loaves, fresh out of the oven!
You can even see the blue cheese still blubbling! Imagine how fantastic they smell! The smell of one blue cheese loaf cooking was more bearable than the 3 of them last time!
I have only cut the plain loaf and it was delicious - nice crumb, nice flavour, and nice crust.
I will let you know how the blue cheese and parmesan loaves taste if I remember before they get eaten. The 50/50 rye/white is a very nice combination. I'm really looking forward to the next loaf in the book which has more than twice as much rye flour as AP. I do love a good rye loaf!
Happiness is making bread!