Whole Wheat Pain au Levain
It has been hot here, and doesn't always seem like the right time to make bread, but this morning it was almost chilly, and before long the kitchen warmed up to 76degF. A perfect day for pain au levain. I recently rediscovered King Arthur White Wheat flour and decided that should have a role, as well as having gained a fondness for Arrowhead Mills stone ground whole wheat. Mixing flours always seems to bring out the best of both, so there's no need to choose. I went back to my teacher, Mr. Hamelman, and followed his procedures if not his formula. They are so straightforward and powerful. After banging my head against the yeast water wall, it was fun to step back and make a simple pain au levain.
and also fun to photograph outside with plenty of light and color:
Hopefully next bake will be in my newly rebuilt wood fired oven, which is drying as we speak.
Mix all but salt. Autolyze 1 hour. Add salt. Ferment for 3 hours with 2 S&F. Cut and preshape. Rest for 20 minutes. Shape and place in couche. Proof for just over an hour. Bake at 450F for 20 minutes with steam, 25 without.