Do you remember your first loaves you made? Mine were a disaster, rock-hard and heavy like door stoppers. I was desperate and thought I never would be able to bake a good loaf of bread. With a little help and motivation from Petra of Chili und Ciabatta and a lot of practice I succeeded to bake decent breads - most of the time. I became such a bread baking addict that I organized the first World Bread Day in the Web back in 2006. Today we already celebrate the 6th World Bread Day!

Every athlete knows one becomes more efficient when you have been warmed up. So I thought I have some warm-ups for this year's World Bread Day, too. I made Micha's Walnut-Bread, Mustard Bread and Pain de Méteil. I loved all of them, just the crumb of the Pain de Méteil was a little bit too dense for my taste. Apart from that it was perfect, great light sourly taste.

Pain de Méteil is a French bread made with rye sourdough and 50/50 wheat and rye flour. I used whole rye flour that's why I got this dense crumb. Unfortunately I can't find lighter rye here. But I wanted to have this bread with a lighter texture, so I just reduced the proportion of rye and got this wonderful bread.

Simply Bread or a lighter version of Pain de Méteil
makes 1 loaf

sourdough *
50 g refreshed sourdough
75 g whole rye flour
75 g water

final dough
100 g whole rye flour
400 g flour (Type 550)
2 g fresh yeast
280 g water
*sourdough from above
12 g salt

Sourdough: Mix all ingredients together and let for 3 hours then put in the fridge overnight. Before using let sourdough get back to room temperature. If your room temperature is below 20 C you can let it rise at room temperature.

Final dough: Dissolve the sourdough in the water. Place all ingredients in the mixer bowl and knead on low speed for 4 minutes, and mix another 4 minutes on a higher speed. Cover and let rise for 120 minutes, fold thrice, every 40 Minutes.

Shape dough carefully into a long loaf and place with seam side up in a banneton. Cover and let rise for 75 minutes or until doubled in size.

Preheat oven and baking tray to 240 C.

Remove loaf carefully from banneton. Slash lengthwise and bake for 20 minutes, open oven door to release steam, reduce heat to 220 C and bake another 10 minutes. Remove loaf from oven and let cool on a wire rack.

I send this to Susan's YeastSpotting,too.

More recipes and entries in English.

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