The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pain au levain

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dmsnyder's picture
dmsnyder

Daniel Leader's Pain au Levain formula in "Local Breads" is a mixed white, whole wheat and rye bread. I have made it once before with sunflower seeds, but I thought I should try the "straight" recipe at least once. It turns out, I like it better without the seeds. The whole wheat flavor comes through better, at least fresh out of the oven (cooled for 50 minutes).

 I followed Leader's instructions, except i didn't knead at Speed 4 for 8-10 minutes. I did run the KitchenAid at 4 for bursts of up to 2 minutes. After 9-10 minutes, I got my first window pane! Woo-Hoo!

 We had the bread with dungeness crab cakes, a green salad and a domestic pinot gris. I'll definitely make this bread again. My wife announced I'm having it tomorrow morning as French toast. I think I can stand it. ;-)

 Leader's Pain au Levain

Leader's Pain au Levain

Leader's Pain au Levain - Crumb

Leader's Pain au Levain - Crumb

Preview of coming attractions: I have another Pain au Levain, Hamelman's levain with 3 seeds, in the refrigerator to finish proofing and bake tomorrow.

 David

dmsnyder's picture

Leader's Pain au Levain au Tournesol

October 21, 2007 - 12:00am -- dmsnyder

I made Daniel Leader's Pain au Levain for the first time today. I added 3/4 cups of sunflower seeds to the dough, but I did not soak them as he recommended. Also, I brushed the batards with water while they were proofing and gently pressed more seeds to the tops. 

The oven spring and bloom were beyond my (modest) expectations. The bread was pretty yummy, too.

Photos to follow ...


David

dmsnyder's picture

Leader's Pain au Levain Complet (a la Poilane)

October 20, 2007 - 10:49pm -- dmsnyder

I have made Peter Reinhart's Poilane-style miche many times, but this was my first attempt at Daniel Leader's version. The formulas are different in a number of ways. Leader uses autolyse, which Reinhart does not, and does not use cold retardation of either the starter or the formed miche, which Reinhart does. Leader uses a higher hydration dough and folding an hour into bulk fermentation.

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