The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's breads - Boules and Baguettes with G. Rubaud Flour Mix

  • Pin It
dmsnyder's picture
dmsnyder

Today's breads - Boules and Baguettes with G. Rubaud Flour Mix

 


I'm continuing my exploration of bread baking with Gérard Rubaud's mix of flours. Today's breads were made with a firm levain, as used by Rubaud, and a high-hydration final dough. I made about 1500 gms of dough. The flour required is shown in the first chart.


Flour

%

Wt (gms)

All-purpose

70

583

Whole wheat

18

150

Whole spelt

9

75

Whole rye

3

25

Total

100

833

I divided the dough to shape two 500 gm boules and two 250 gm ficelles.

Total dough

 

 

Ingredient

Amount (gms)

Bakers' %

Flour

833

100

Water

650

78

Salt

16

2

Total

1499

180

 

Levain

 

 

Ingredient

Amount (gms)

Bakers' %

Flour

183

100

Water

103

56

Active starter

47

26

Total

333

 

 

Final dough

 

 

Ingredient

Amount (gms)

Bakers' %

Flour

650

100

Water

547

84

Salt

16

2

Levain

286

44

Total

1499

 

 

We had some of the baguette with dinner. It is a mildly sour bread with a delicious flavor, like the other breads made with this mix of flours.

David

 

Comments

saraugie's picture
saraugie

The crumb is fantastic.  Very inspiring to a beginner like me.

dmsnyder's picture
dmsnyder

David

saraugie's picture
saraugie

Amazon has shipped the Pure Komachi tomato knife, thank you for the advice. Now if I only acquire the skill to use it, I'll Be in good shape ! LOL

patnx2's picture
patnx2

Such beautiful loafs again. Thanks again, Patrick

Doughtagnan's picture
Doughtagnan

David, and you always present your loaves wonderfully. I also favour that mix of those 4 flours (in varying quantities) they just seem to work. Cheers Steve

althetrainer's picture
althetrainer

They look gorgeous!  I love, love, love the open crumb.  What lovely loaves.  Thanks for sharing!  Al


wildeny's picture
wildeny

The baker percentage of active starter in levain is 86%. Why is that?


The crumb looks very nice. I always like to see your bread making.

dmsnyder's picture
dmsnyder


The baker percentage of active starter in levain is 86%. Why is that?



Errrrr .... It's a typo. The correct % is 26.


Thanks for catching it!


David

Brotfan's picture
Brotfan

David, I'm just baking my first G. Rubaud flour mix loaves using your formula and I was surprised to find you only used 2 g of salt. Is that really so? It doesn't seem like a lot and I upped the amount. Is it a typo?


Kirsten

dmsnyder's picture
dmsnyder

Hi, Kirsten.


In the "Final Dough" chart, the numbers in the Bakers % and Amount columns got switched. The formula calls for 16 gms of salt.


I fixed it.


David