Tourte de seigle / Auvergne Rye Loaf recipe | Taste of France®
Originating from regions around Auvergne, the Alps, Switzerland and the South of Germany, this Auvergne rye loaf is made from 100% rye flour.
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Cooking tools:
- Stand mixer
- Banneton
- Pizza peel
- Pizza stone
- Bowl scraper
- Cooling rack
- Airtight container
- Mixing bowl
- Kitchen towel
- Baking sheet
- Skillet
- Drip pan
- Saucepan
- Measuring cup
- Stove
- Oven
- Refrigerator
Ingredients
- 1¾ tsp (0.3 oz./9 g) salt
- Scant 1½ cups (12.5 oz./350 g) lukewarm water
- 4¾ cups (1 lb. 2 oz./500 g) rye flour
- 5 1/4 oz. (150 g) refreshed levain
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