The term seigle literally translates to "rye" and is pronounced say-gluh. In the specialized world of the French boulangerie, this grain is revered for its distinct chemistry; unlike wheat, it is rich in pentosans that create a sticky dough, requiring a robust, acidic levain to manage its fermentation and prevent the crumb from collapsing. Historically, rye was the resilient staple of the French peasantry in mountainous regions like the Massif Central, where the soil was too poor for wheat, eventually giving rise to the regulated pain de seigle and the lighter pain au seigle. When a baker works with this flour, they must abandon the vigorous pétrissage used for wheat and instead focus on a gentle mixing to avoid overworking the delicate structure, ensuring the dough reaches a perfect apprêt, or final proof, before it meets the intense heat of the oven. This ancient grain is the soul of the tourte, providing a deep, earthy tang and a longevity that far outlasts a standard white loaf.

Got her done. Will wait on score.Think my levain was on the weak side. I did like the feel of the dough I feel underproofed.

I thought I would have a lot of holes because it was so bubbly. I am including two crumbs shots because most of the large holes seem to have congregated in the center of the loaf. Also, I have to do better with my “D”. It is so delicious. My favorite flavor so far!

Ugh. I had such high hopes for this one. But I’ll be honest my heart just wasn’t in it this weekend. I was just trying to stay busy. I’ll get it right next time with a little help from BreadScore because I honestly can’t tell if it’s under or over proofed. The crumb is nice it’s just flat.

It is so fun to talk about bread with all of you!