Name: Pain de Seigle (French Rye Bread)
Yield: Makes 2 thin baguettes, each about 12 inches (30 cm) long
Cuisine: France
Ingredients: 1 jelly-roll pan dusted with cornmeal; 1½ teaspoons active dry yeast (the rest of the envelope you opened for the sponge); 1¼ cups medium or whole-grain rye flour; 1 teaspoon active dry yeast; 1 cup unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); ½ cup warm water, about 110°F (45°C); 1 cup warm water, about 110°F (45°C); 1½ teaspoons salt; ¾ cup unbleached all-purpose flour

Preparation info

Makes
2
thin baguettes, each about 12 inches 30 cm ) long

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

At the end of the first summer season I worked in Monte Carlo, I went to Nice with some friends to celebrate with dinner. We ordered enormous plateaux de fruits de mer—large platters of mostly raw shellfish. These were accompanied by thin slices of gray-looking bread served with butter. I took a bite of the bread, and then another, and then I identified the familiar taste—rye bread! The rye bread I knew back home was Jewish rye, while the French rye bread was less cr