While not quite as portentous, the reintroduction of good bread to Charlevoix County (see
) at the beginning of the 21st century was seen as a major event, deserving to be heralded by a groundbreaking loaf. The bakers at
accordingly devised a daring recipe and, for maximum impact, decided to call their signature bread, the meteorite.
- Place flour, yeast and water in the bowl of the mixer
- Mix well and let rest for 20 minutes (autolyse)
- Add the levain (cut up in small pieces). Mix until incorporated
- Add the salt and let rest for 15 minutes
- Mix briefly
- If necessary mix again briefly after another 15-minute resting period. Repeat if necessary.
- Transfer to an oiled container and cover
- Proof at 75º F/24ºC for one hour
- Give the dough one fold (north-south), wait a few minutes and give it another (east-west).
- Repeat the folds as necessary until the dough feels strong enough (I did four but Hubert gets away with two)
- Let the dough rest 15 minutes and divide as desired with no pre-shaping
- Let proof upside down on a floured couche for a maximum of 30 minutes
- Turn the loaves before sliding them into a very hot oven (500 ºF/260ºC), directly on a preheated baking stone (at the bakery, the ovens are so tightly built that no steam is necessary. The breads generate their own steam. I did steam mine, which might be the reason the crumb turned out wetter than it should)
- Bake for 45 minutes.