The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This weekend's baking: SFBI Miche and Pain au Levain with mixed sourdough starters 8-28-2011

dmsnyder's picture
dmsnyder

This weekend's baking: SFBI Miche and Pain au Levain with mixed sourdough starters 8-28-2011

Besides the Whole Wheat Breads, I also baked a SFBI Miche and Hamelman's "Pain au Levain with Mixed Sourdough Starters" this weekend. 

As I have for the last few bakes, I used 50% Central Milling "Organic Type 85" and 50% Central Milling "ABC" flours for the "bread flour" in the final dough. I haven't tasted it yet, but when I sliced it 24 hours after baking it has a lovely wheaty and sour aroma with toasted nut notes from the boldly baked crumb.

When I last made Hamelman's Pain au Levain with Mixed Sourdough Starters, Andy (ananda) suggested using a more firm wheat levain and a more liquid rye sour for this bread. For this bake, I did that. I just put the amount of water called for in the rye sour into the wheat levain and the amount of water called for in the wheat levain in the rye sour. (Both call for the same weight of flour.) I can't say this accounted for any difference in the final product, although this batch was denser than usual and had a more pronounced rye flavor. This is a delicious bread, in any case. I had it for breakfast, untoasted, with just a little butter and Santa Rosa plum jam (very tart) and for lunch with Toscano salami in a sandwich.

Happy baking!

David

Comments

Syd's picture
Syd

That's decided me: my next bake is the SFBI miche.  At the risk of sounding like a stuck record (because I have said it many times before) that miche is one of my all time favourite breads.  Everything about it is good.  I am regretting I didn't see this post last night as I would have started preparations for it then.  Today is the perfect day for baking as we ride out Typhoon Namadol at home. 

Best,

Syd

GSnyde's picture
GSnyde

I can almost taste the miche.  Some time you must explain how you can slice such a gorgeous loaf and not taste it.

Glenn 

dmsnyder's picture
dmsnyder

Well, slicing the bread right after coming home from the funeral of a dear friend helps. 

David

 

Mebake's picture
Mebake

Beautiful Breads, David!  Miche crumb looks very attractive.. Better start my sifting now.. :P

Andy likes his Pain Au levain rather rye-ish, i believe.

ananda's picture
ananda

Hi David,

Both of these are such great breads.   I'm more sure than ever that you are proving that "man can live on bread alone!"

Very best wishes to you

Andy

For a quick comparison for you and Khalid, this is my mixed levain formula:

 Material

Formula [% of flour]

1. Wheat Levain

 

White Bread Flour

16.67

Water

10

TOTAL

26.67

 

 

2. Rye Sourdough

 

Dark Rye Flour

8

Water

13.33

TOTAL

21.33

 

 

3. Final Dough

 

Wheat Levain [from above]

26.67

Rye Sourdough [from above]

21.33

Strong White Flour

75.33

Salt

1.8

Water

43.34

TOTAL

168.47

Total Hydration

66.67%

Total Pre-fermented Flour

24.67%

dmsnyder's picture
dmsnyder

Your rye sourdough is 167% hydration!?

Rye soup!

David

ananda's picture
ananda

Hi David,

I note Hamelman uses 125% hydration for his liquid levain using white wheat flour.

Bear in mind I use Dark Rye flour which is very thirsty.

So the texture of the sourdough when first refreshed is a thick slurry.

It does thin considerably over the 18 hour cycle, so it ends up quite soupy yes, and acidic.

This is the formula for rye sour I have used consistently for well over 15 years.

Over the same time, I have used a stiff wheat levain of 60% hydration as my other leaven.   This is usually given much shorter periods of fermentation before use, or in between refreshments, so it is a lot less acidic.

All good wishes

Andy

dmsnyder's picture
dmsnyder

I may well give your high-hydration rye sourdough a try. I assume you use a very small inocculation. 

David

ananda's picture
ananda

Hi David,
That's right.
Start with 15g of flour in 40g of starter. Use 2 refreshments over approx 30 hours to take you 80g of flour in your 213g final culture to add to the final dough plus another 40g culture leftover for stock.
So 15g flour gives 95g total prefermented flour
40g starter gives 253g mature culture.
Best wishes
Andy

lumos's picture
lumos

Lovely crumb and beautiful bold bake, as usual, David! :)

Never tried mixed sourdough starter.  Been too lazy and always gone for an easier escape route; mixing all the flours in to the starter in one go....I know I shouldn't, I know it makes difference.  One of these days, I will do it properly..........perhaps. :p

lumos

caraway's picture
caraway

Appreciate seeing what an accomplished baker can do.  Your breads are always beautiful.

Sue