80/20 pan bread with 25% levain
I added 25% levain to my pan bread formula. Slight oven spring increase and slightly better flavor.
What is the formula for this?
What method/process do you use and did you modify it for the addition of the levain?
For that level of levain I did not alter my original formula.
Here it is.
Whole Wheat Flour..20%
Non Fat Milk Solids 5%
Straight dough method, 10 minute mixing time in my Cuisinart 7qt mixer on speed 3
If you are using a commercial mixer such as a Hobart or Berkel 10 minutes on speed 2
If you don't have the NFMS substitute with milk, whole or 2%
Fermentation 80 deg for 1 1/2 hrs
Loaves are scaled at 2.2 lbs in a 5W x 12L x 3D Loaf Pan 400 deg
I also brush the slashes in tops of loaves with melted margarine and cover tops with aluminum foil after they start become light golden brown.
My oven bakes these in approx 30 minutes.
Hi John, Thanks for the reply. I plan to give it a try.
What hydration is your starter?
Also, I assume you do bulk ferment (first rise) till double then shape and rise in the pans. Correct?
Correction to formula:
If NFMS is not available, substitute whole or 2% milk for water in formula!
100% hydration for levain.
I usually go by time for fermentation. 1 1/2 hrs @ 80 deg or 2 hrs @ 75 deg.
Proof in pans until dough reaches tops of pans.