On a current journey to the Gers, close to Toulouse in France, I sampled a really good Tourte de Meule purchased at an area market.
Tourte de Meule signifies a spherical loaf made with stoneground flour, often T80 or T110, presumably combined with a lighter flour like T65.
The loaf was offered as items minimize off a big spherical and priced by weight.
The bread had a delicate however chewy crumb and an apparent however not overpowering sourdough style.
Again house, I made a decision it was time to have a go at making one thing related.
I did not have any French stoneground flour, however I did have a recent bag of Marriage’s natural sturdy stoneground flour. So I principally used this, half sifted via my #40 sieve and half via a #50. I topped this up with some curler milled French T80 I had, plus some Manitoba flour to present good loft.
Levain was 37% of primary dough flour, with a 1: 1 closing construct on bake morning. I did a 60 minute autolyse and stored the blending on excessive velocity to a minimal – simply 2 x 30 secs spiral and a pair of folds in bulk.
I used to be joyful how the bread turned out: it had good loft and open, delicate crumb. The flavour was delicate – it lacked the bitter I famous within the authentic, in order that’s one thing I’d work on. Additionally my crumb was lighter in color, so I feel the French one was in all probability utilizing T110 relatively than T80.
