Arlo's Pain de Urban
I was so taken by Arlo's recent blog post of his Pain de Urban that I knew I had to make it immediately. I highly reccommend this loaf to anyone. Many thanks to Arlo for the recipe and the inspiration. :) Arlo, your original recipe now has a variation. It came about by happy accident when too much water glopped out of the container while I was measuring. Hence I have called it:
Arlo's Pain de Urban (with increased hydration)
- 10g starter @ 100% hydration
- 100g rye
- 100g water
Mix together and leave overnight. ( I left it for 8 hours in my 30C kitchen and it was ready when I got up in the morning).
- All of the rye sour
- 175g water (it was meant to be 150g)
- 1g diastatic malt (for my flour that seems to do better with it than without)
- 300g bread flour
Mixed very briefly then, out of necessity, it went into the fridge for a forced 4 hour cold autolyse. Removed from the fridge and added:
- 8g salt
Kneaded until medium windowpane (slightly more than Arlo in his original post) and let it ferment for 2 and a half hours with folds at 50 mins and 100 mins. That was followed by a pre-shape, a 15 min rest and a final shape. It rose for an hour, got banished to the refrigerator (again out of necessity) and was taken out 3 hours later to complete its proofing.
It was baked for 10 mins @ 230C with steam (fan off) and then for 40 mins without steam (fan on).
I couldn't wait for this loaf to cool down. I committed a cardinal bread sin and cut it while it was still warm. I haven't been so excited about making a loaf for quite a while. Thanks again to Arlo. :)
A close up of the crumb.
I am glad I made this one immediately as it might have stayed on my 'to do' list for a long time and it is too good to be relegated to that kind of fate.