A Stir The Pots Post

Méteil Bread

by | Dec 27, 2018 | Bread

Pain au Méteil is traditional country bread dough  composed of two grains rye and wheat, good mixings for winter. This young starter amazed me as the dough behaved and proofed so well. A mahogany  crust and evenly open crumb abounded. With a tab of cheese, or charcuterie…this is a great loaf of mixed grains.



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