Vermont SD and DiMuzio Pain au levain twained
I recently made Hamelman's Vermont sourdough, and especially liked the flavor layer contributed by the ten-percent whole rye flour. However, my favorite bread in this genre remains Dan DiMuzio's Pain au levain formula. I think the stiff levain and the ten-percent whole wheat flour create a more complex flavor profile. So I took what I like from both, and baked a couple of loaves yesterday.
480g ripe starter (67% Hydration)
Final dough weight: 1700g
KA Bread Flour: 90% (we like a chewy crumb and crust)
Hodgson Mill Whole Rye Flour 10%
I ripened the starter, using my usual 3-build method, over the 24 hours before making the dough: 4 minutes, speed 1; 30 minute autolyse; added salt; 3 minutes speed 2 (Kitchenaid stand mixer)
Bulk proof: 2 hours and 15 minutes with S&F at 45 and 90 minutes.
Pre-shaped two boules, 750g and 925g--I have two different size brotforms--rested 15 minutes, final shaped.
Final proof: large boule, 1 hour 45 minutes, small boule 2 hours 15 minutes--I baked them serially; I need a bigger baking stone:-(
Initial temperatute. 500°F; 10 minutes with steam, lowered temperature at 5 minutes to 450*F; at 10 minutes vented oven, baked 18 minutes and 15 minutes more respectively.
I also used dmsynder's before and after steaming procedure see Sourdough bread: Good results with a new tweak of my steaming method
The results: We like it! The difference between this and a pain au levain true to DiMuzio's formula is subtle, a slightly more accented note from the rye flour than whole wheat flour, and the stiffer levain lends its more complex flavor profile.
and the crumb...