[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0469.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0464.jpg[/img]
[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0462.jpg[/img]
happy baking,
Jeremy
Category:
Replies
Jeremy
these loaves look fantastic.
Did you use 50% rye in your loaf (I think that Pain de meteil is usually this sort of composition). is there any wholewheat flour in them?
Are you able to share your recipe?
cheers
Dom
Dom,
go to the post on Dan lepards site, the full recipe has turned up by the detectives there, it's from the Coupe de monde 1994 team USA!
Jeremy
Thanks Jeremy. Beautiful Looking Bread.
I have posted the link you refer to here:
[url]http://www.bbga.org/formulas/meteilaulevain94.html[/url]
Graham
Jeremy,
more eye candy for the bread obsessed.
I was inspired by your loaf to try to create a pain de meteil.
This recipe is totally different from the one that you used. Just a 50% rye sourdough with high hydration (71%)
I might try the prize winning one next weekend to compare
[img]http://www.sourdough.com.au/gallery/d/3760-1/DSCN0778.jpg[/img]
[img]http://www.sourdough.com.au/gallery/d/3762-1/DSCN0780.jpg[/img]
cheers
Dom
Hi Dom,
Looks good almost has a pumpernickel look? I did Dan Lepards grain bread from THML, it look and tasted great! And I have a 24 hour sourdough retarding in the fridge, will send some snaps when finished!
Jeremy
Hey Dom, does that taste as good as it looks?
My family certainly polished it off quickly, which is usually a good sign
Relatively mild flavour for me, because I was home during the day for once, and the bread didn't spend a long time in the fridge
cheers
Dom