The Fresh Loaf

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Vermont SD and DiMuzio Pain au levain twained

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davidg618's picture
davidg618

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.


The formula:


480g ripe starter (67% Hydration)


Final dough weight: 1700g


Hydration: 67%


KA Bread Flour: 90% (we like a chewy crumb and crust)


Hodgson Mill Whole Rye Flour 10%


H2O: 67%


Salt: 2%


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...



David G

Comments

dghdctr's picture
dghdctr

Looks great, David.  It's encouraging for me to see a baker expand their own repertoir by trying modifications that aren't spelled out anywhere.  That's the big step -- now you'll look at other people's formulas and see what's essential there and what is malleable.


I suspect that pretty soon you won't need anyone's formulas aside from your own.


--Dan DiMuzio

davidg618's picture
davidg618

Dan, for the encouraging words. Yes, I'm feeling more confidence as each loaf emerges from the oven. The bad news? I'm seriously thinking of buying a bigger oven ;-)


David G

dmsnyder's picture
dmsnyder

After spending several months playing with white whole wheat added to my sourdoughs, I've also decided I prefer the effect of rye on the flavor profile. Now, that's just adding 10% non-white flour.


David