The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What Should I call this bread?

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GSnyde's picture
GSnyde

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.


Any suggestions?


Thanks.


Glenn


   

 

flournwater's picture
flournwater

 San Francisco speaks of fog:


 Brumeux de jour de Pain



williampp's picture
williampp

Hi Glen,


Should we try to get a few facts about our formula in our bread names


for example you use 3 flours, main flour at 88%, hydration 66%


So how about "Three flour 88/66"


Another question, in your formula the percentages do not include the flour & water in the levin. I have seen this done both ways, what is the normal way to quote Bakers % ?.


Bill Parker


 

GSnyde's picture
GSnyde

I've seen lots of sourdough formulas show both the final dough percentages and the composite percentages (with levain).  In the formula I used the levain is a large percentage of the final dough and accounts for a lot of the water, so I calculated the total hydration.


As to the name, at the moment I'm calling it "World Series Sourdough".


See my new blog post for the details (http://www.thefreshloaf.com/node/20228/shall-we-call-it-san-francisco-country-sourdough).


 


Glenn

gary.turner's picture
gary.turner

Quote:
As to the name, at the moment I'm calling it "World Series Sourdough".
You're too late. I'm using that name for my latest creation; Texas did clinch before SF. Hah! :)  C'mon Wednesday!

You could call yours SD40 or Formula 409. Oh, wait; those might trigger cease and desist letters.


gary

Brot Backer's picture
Brot Backer

Too bad SF will destroy texas, that's just science.

flournwater's picture
flournwater

The jump from "Pain de Campagne or Pain au Levain" to "Wold Series Sourdough" is big leap and if there's a connection or common theme there I've missed it.  If it's baseball you're focused on for a name, why not try "7th Inning Stretch Sourdough" (assuming you use the S&F method for kneading)

Frequent Flyer's picture
Frequent Flyer

..Preparation A, Preparation B..and so on.  I'll probably skip the letter H to maintain the highest level of decency.  Oh well, on second thought, I'll just abandon the whole concept.  :)

PMcCool's picture
PMcCool

It keeps the country bread theme but shifts the nomenclature from French to Spanish.


Paul