What Should I call this bread?
Maybe I spend too much time thinking about bread names, but for me it's part of the fun. I'm experimenting today. I'm trying to replicate Acme's Pain de Campagne. I don't have the formula (I'd love to know what flours they use), but I've enjoyed it many times and I've baked a few breads of the same general type. Here's the formula I'm using:
Final Dough (66% hydration, including levain)
680 grams KAF European-Style Artisan Bread flour (88%)
45 grams Whole wheat flour (6%)
45 grams Whole rye flour (6%)
425 grams Water (55%)
17 grams Salt (2%)
306 Liquid levain (40%)
I'm using Hamelman's Vermont Sourdough technique (autolyse, 2 1/2 hours primary ferment, 2 1/2 hours proofing).
I could just call it Pain de Campagne or Pain au Levain. Maybe Pain de l'Arse?
Or, I could give it a geographic name like San Francisco Sourdough (oops...that one's taken). San Francisco Country Sourdough sounds a bit strange.