Pain au levain with mixed sourdough starters - play with shape and flavor
This is a formula from “Bread” by Jeffrey Hamelman, a lot of people have made it with good results. I won't duplicate the formula here, see this link for a scaled down version, or better yet, get the book. A few notes:
1 I made the full recipe, got 2 huge 1.5lb breads;
2. I tried out a fun new shape, see shaping video here;
3. Kept the dough at 68% as specified in the formula, it was a dream to dough to handle
4. Did overnight cold proof, then about 80min of warming up at room temp (78F, that's TX spring for ya)
One dough shaped and scored as a batard, the other one with the fun shape, both came out very pretty
Give it a bold bake, look at the crackling singing crust! It was messy to cut.
Crumb for batard
I thought the extra rolling and shaping would make the crumb tighter, but not really, the following is crumb shot for the fun shape loaf:
Both have crumb that's very open for a 68% dough. My white starter is very not sour, my rye starter is a bit more sour but with a deep rye flavor, I think using both does adds complexity to the flavor.
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