At work I make a 'Pain de campagne' style loaf that features a whole wheat preferment. The outcome is a delicious dough with a flubbery like feeling when it comes off the mixer. It is an all around good loaf of bread for toast, sandwichs, dipping and so on. I have come to enjoy the flavors offered by prefermenting whole grains which is why I decieded to formulate this new recipe featuring a whole grain preferment, but better yet, a whole-rye sour also removing any commercial yeast from the loaf!
Now, I live in the heart of the capital of Michigan...hardly the country. So I felt it wasn't right in calling this loaf a 'country bread'. So I suppose it is my Pain de Urban if you will. The formula for the loaf follows;
Rye Sour -
The night before or depending on how active your rye starter is;
3.4 oz whole rye flour - 24.3%
3.4 oz water (68 degree water for me at the time, my apartment was very hot with the 90+ degree weather outside before I went to bed) - 24.3%
1 tspn of starter
Combine to form a paste lightly sprinkle the top with rye flour. Let ferment until the starter is ready for use. The flour on top should form little islands.
All of rye starter
10.57 oz all purpose flour (used KAF) - 75.8%
.25 oz salt (used grey salt) 1.7%
5.1 oz water (once again I used a bit cooler water since even at 4 a.m. my apartment was rather hot) - 36.5%
Combine all the ingredients in your mixer, holding back a little bit of the water. Mix till a shaggy mass forms, at this point turn off the mixer, reach inside and squeeze the shaggy mass. If the center feels a bit dry, add the water and continue mixing for another thirty seconds or so. Turn off the mixer if needed and check again. A bit more water may be needed at this point, but if you take a look at the doughs percentages, this isn't really a 'rustic' loaf, its around 60% hydration. Complete the mix till it cleans the bowl and forms a very low degree of window pane.
At this point though, the loaf should be fairly smooth, but not fully developed. The developing will come later with a stretch and fold on the bench.
This was my dough after mixing, I'd say very presentable!
Allow the dough to ferment for one hour, apply a stretch and fold and return to your proofing bowl/basket/bucket/ect. After two and a half hours, my dough became nicely fermented and was ready for shaping!
Numerous bubbles of all sizes all over the dough and easily doubled in size. The dough felt supple as I removed it gently from the container to begin with shaping.
I shaped the loaf into a boule and placed on linen and covered. An hour before you think the loaf is ready, pre-heat your oven to 450 and prepare whatever new wild steaming method you find to be helpful. For me today, since I was baking one loaf, I used the good old dutch oven.
The final proof lasted around two and a half hours. I then scored the loaf gently and placed under the dutch oven for twenty minutes covered. After twenty minutes, I uncovered the loaf and let it bake for another twenty minutes, then a final five minutes with the oven off.
Crisp, crackley crust, and a nice rye flavor to it.
It went well as a vessle for Dubliner cheese grilled and pressed sandwiches served with a side of some fancy french mustard as my friend and I brewed some more beer this weekend. Our ritual is now becoming beer brewing, discussion of new tattoos, and delicious sandwichs when all is said and done. I am ok with that.