Meaning ‘a mixture of wheat and rye’ in French, Meteil is typically made of a mix of flours. Due to the use of rye flour, it tends to be quite dense, as the gluten in the rye flour does not behave in the same way as that in white wheat flour. This bread is very healthy and has the delicious aroma of rye.
About Franco Villalva:
Baker Franco Villalva opened To Be Frank in Collingwood with his partner Lauren Parsons back in 2020. Since then, the bakery has gone from strength to strength and provided Franco with the opportunity to experiment with bread and other baked goods. With a big focus on eco-friendly and environmentally sustainable produce, the bakery has been a big hit with the Melbourne crowds.
Meteil with Franco Villalva from To Be Frank Bakery
WHAT YOU NEED
What you need:
430g high-extraction rye flour
690g whole-wheat flour
500g rye levain
0.5g yeast (optional)
*To make the Meteil you need a mature (made the day or at least 12 hours before) rye levain, equal parts rye and water, 2% salt. You will need a total of 500g of the levain.
WHAT TO DO
Mix all ingredients together, making sure the water is at 25°C.
Combine gently by hand without developing gluten. Rest for 1 hour.
Give the first fold and give three more folds every 30–45 minutes (takes 1.5–2.25 hours).
Divide and rest for 1 hour.
Shape into banneton. Prove for one extra hour or hold at 12°C for up to 12 hours.
Bake at 260°C with steam for 20 min, then drop temp to 240°C for 40 min (this may vary between ovens, batches, etc).
Optional—as baked at To Be Frank Bakery
Bake at 260°C for 30 min, then turn the oven off for a total bake time of 1 hour (dropping temperature over time).