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France

Sourdough Auvergne Rye Loaf/Tourte de Seigle (France)

Rye %: 100%
Stages: Stage 1 sponge, Stage 2 sponge, Final dough
Leaven: Rye sour culture
Start to Finish: 14-16 hours
Hands-on Time: 25-30 minutes
Yield: Two 1¾ lb/800 g loaves

A couple of months ago, I posted a recipe for this Auvergne classic that used both a rye sour sponge and a yeasted rye sponge. Then I came across a video from the École internationale de boulangerie for this same bread, but built on a sour sponge only. Of course, me being me, I had to bake it as well – both for my own curiosity and also because I was teaching a rye baking workshop for the Bread Bakers Guild of America and needed about 2 lb/900g of stale rye bread, which I didn’t have on hand. This bread, being 100% rye and devoid of flavoring agents outside of salt, was the perfect candidate for staling (with enough left over for comparison tasting with my earlier loaf). Keep Reading

Auvergne Rye Loaf/Tourte de Seigle (France)

Rye %: 100%
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. Keep Reading