Faux, Faux Poilane
Ever since I saw Lumos' post on her interpretation of Poilane's bread I have been meaning to make it. But, but, but.... I don't have spelt. I have to drive for spelt. I already have 10 bags of flour on my shelves. There's no room for my son's cereal. Yesterday I looked at the formula. Just a bit of spelt. You could make it without spelt. I decided to make it without spelt.
Otherwise I stayed true to Lumos' formula if not method. I had exactly one day this week where I could bake in my WFO and I didn't want to miss it, so no overnight retard. And I prefer to stretch and fold on the counter if at all possible so I did that as well. Even though the hydration of this is 75% which is higher than I have been doing lately, the dough was not particularly wet or sticky and handled very nicely.
I was on a tight time budget, so I had to build up the fire as fast as I could to get everything going. Fortunately my wood was dry thanks to my tarp and Eric's put the next load in the oven after baking trick. and I got the oven up to temperature in just over an hour. I tried Sylvia's throw flour on the hearth trick to see if I was going to burn the heck out of my bread and the flour burned slowly so I figured I was ok even though the temp read over 700degF. My cuts opened, my crumb opened. My starter seems to be fully recovered after its bout of vacation neglect.
And I would have to say the resulting bread is around the tastiest I've ever made. Maybe I always think that about my latest effort, but no I'm serious. This is really delicious. Thank you Lumos!
Starter from 9/18
Method: Mix all but salt. Autolyze 30 minutes. Add salt. Mix in stand mixer for 5 minutes at medium speed. Bulk ferment for 2.5 hours with 2 counter stretch and folds. Cut into two and preshape. Rest for 20 minutes. Shape into batards. Proof in couche for 2 hours. Bake in WFO for 15 minutes with steam, 15 minutes without.