PAIN DE MÉTEIL

Méteil is a word deriving from mistilium in latin, deriving itself from the word mixtus, in latin as well. It means a mix of grains. For the bread part, it is containing wheat and rye. For the livestock feeding, particularly horses, barley and oats can be added.

This growing method was developed between the 17th and the 18th centuries. In 1793, a decree about bread equality state that the Méteil should be at least 25% of rye grains for 75% of wheat. This technique is getting more and more popular as both grains growing together result in a higher productivity. In fact, depending on the weather, one grain will help the other to grow and vice versa. It also slow down the impoverishment of the soil.

After the harvest, both grains were grinded together, giving a light gray flour. The taste of the resulting bread depended of the harvest and the percentage of rye and wheat grains.

Nowadays, the Méteil growing method is very rare and both grains are produced and grinded separately. The current decree state that the Méteil bread need to contain 50% of rye flour and 50% of wheat flour.

Pain de Méteil

This mix of flour and the usage of pâte fermentée gives this bread a really nice bread. The shaping method is also quite interesting and this will be the perfect bread to invite friends over, alongside seafood.
TYPE: Bread
COUNTRY: France
YIELD: 1 loaf
KNEADING: 10 mins
FERMENTATION: 2 hrs
BAKING: 40 mins
TOTAL TIME: 2 hrs 50 mins

INGREDIENTS

  • 250 g white bread flour
  • 250 g rye flour
  • 325 g water at room temp.
  • 9 g salt
  • 4 g fresh yeast or 2g dried yeast
  • 125 g pâte fermentée

INSTRUCTIONS

  • Mix everything for 3 minutes in 1st speed then 7 minutes in 2nd speed.
  • Let it rest for 45 minutes.
  • Ball the dough.
  • Let it rest for 20 minutes.
  • Shape it like a “pear” by taking the left side into the middle of the dough. (the pictures comes from a fougasse dough so don’t worry if it doesn’t look like the same).
  • Take the top side and fold it into the middle of the dough.
  • Fold it one more time.
  • Let it rest for 10 min.
  • In this video you’ll see how to get this very nice shape. This is optional of course you can bake it in the “pear” shape it’s totally fine. The video is in French but don’t worry you don’t need to understand it.
  • Let it prove for 1 hour and 15 minutes, covered.
  • Bake it at 240°C for around 35 to 45 minutes.
  • Take it out and let it cool down on a tray.
  • Enjoy!

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