|Stages:||Sour sponge, Yeasted sponge, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||15-17 hours|
|Hands-on Time:||20-25 minutes|
|Yield:||Two 1½ lb/700 g loaves.|
Considering that Tourte de Seigle is one of France’s classic rye loaves, I felt that at some point it was a must-bake, and our plans for a New Year’s Eve gathering offered the perfect excuse. Most of the recipes I’ve seen for this traditional 100% rye bread from France’s Auvergne region are built exclusively on a sour rye sponge. This version, which comes from Christian Maurice, bread instructor at Paris’ Ferrandi Culinary Academy, uses both a sour sponge and a yeasted rye sponge, which moderates the acidity of the finished loaf and lets the sweet spiciness of the rye shine through.