The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain au Levain 69% hydrated

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aptk's picture
aptk

Pain au Levain 69% hydrated

Comments

isand66's picture
isand66

Beautiful pattern from your basket and your crumb looks spot on.

Ian

aptk's picture
aptk

BUBBLE WRAP!  I sprayed it with a non stick spray and sifted some flour over it, shook off the excess, placed my dough in the center, pulled up the sides of the bubble wrap and plopped it in a bowl. Looking for new patterns that are easy to accomplish.

 

isand66's picture
isand66

Wow!  That's too cool.  I must try..

nouveaulaparisienne's picture
nouveaulaparisienne

1. I am new to the baking world and setting up a test kitchen. We will then be opening up a small shop. I have read The Bread Baker's Apprentice several times and the formuli that Peter Reinhart uses seems to be a little different then the formulas listed in the here in the blog. Maybe I'm just reading things incorrectly. In Reinhart's book he is using enough flour/water for a small amount of dough/bread. Hence, does anyone know if we want to make 10x the recipe or 50-60lbs more then it calls for in his book... do you multiply his numbers by 10? Can someone please explain. I learned a couple of formulas based on exact weight and not percentages. For example, you need 10 lbs of bread (total weight, or TW) for a party, and the recipe is a classic French bread dough: 100 percent flour 60 percent water 2 percent salt 2 percent flour Therefore, the TP is 164 percent. how do you then figure each ingredient? -----------------------------------------------------------------------------------------------------------------------------------------------------------2. Does anyone know what mixers are the best for a mid size bakery? We are looking to purchase a 60 kg spiral mixer with movable bowl from either Bongard, VMI - Berto, Doyon, Mixer SRL or Domino in Italy. We have also looked at Mecnosud from Italy. A quick aside: We (my partner) currently owns a Hobart. We both know nothing about baking. We came into this mixer as a result of a pizza place going out of business. I have actually made bread but the formulas that I have used were based on a set recipe using a "00" flour (Caputo) and everything was weighed out to the "T". The baker who gave me the formula didn't even know his hydration and stated that here in Italy most people don't even know what hydration is. Luckily, I had a probe on me because I'm and actually got a 65% hydration. Any comments help.

Great bread everyone!  I'm excited!!