Mixed Leavens, Mixed Flours; 9th December 2011.
These loaves come from a dough made with both a rye sourdough and a wheat levain. The formula below illustrates the amount of pre-fermented flour in the recipe, and how much of that is rye, how much wheat.
Additionally, the formula uses some Gilchesters’ Organic local flour; the Farmhouse is a high extraction flour, with the Pizza/Ciabatta being a finely ground unbleached white, although not actually very white at all. Strength in the dough comes from the Allinson’s white bread flour, which is a good quality industrial flour from a large UK-based multi-national milling firm.
Rye Sourdough 2 builds from 40g stock to 840g over 14 hours
Wheat Levain 3 builds from 40g stock to 960g over 12 hours
Formula [% of flour]
1a. Wheat Levain
Carrs Special CC Flour
1b. Rye Sourdough
Bacheldre Organic Rye Flour
2. Final Dough
Wheat Levain [from 1a]
Rye Sourdough [from 1b]
Allinson Strong White Flour
Gilchesters’ Organic Pizza/Ciabatta Flour
Gilchesters’ Organic Farmhouse Flour
% pre-fermented flour
% overall hydration
% wholegrain flour
- Build the leavens as described above.
- Combine all the materials into the mixing bowl. Attach a dough hook and mix in the Hobart mixer for 15 minutes on first speed. Scrape down the bowl as required. Retard overnight in the chiller.
- Bulk ferment for 1½ hours.
- Scale and divide. I made boules in bannetons scaled at 1400g, 1200g and 3 @ 600g and one Pullman Pan @ c.1560g.
- Mould each dough piece, rest for 15 minutes, then shape. The Pullman Pan loaf should be moulded as four piece.
- Final proof for 3 hours
- Bake the boules in the wood-fired oven, then bake the panned loaf.
- Cool on wires.
The dough showed exceptional tolerance in the proof. Soon after stoking up the oven with a last batch of wood, I realised the loaves were close to ready for baking. Now I have sourced some suitable wood, and learnt to set the most effective fire within, my oven is taking in greater quantities of solid heat, so the settling time after firing has increased. It took about an hour from getting the fire out to being able to load the loaves to the oven! All the while the infra red thermometer read off the scale for the top heat and side walls, and well in excess of 300°C for the bottom heat.
Still the loaves stood up beautifully bold in the oven thanks to great oven spring. The panned loaf more than hit the lid, it actually burst through.
We then enjoyed carrots roasted in Greek extra virgin olive oil in the brick oven for our evening meal to accompany Fassolia and some feta cheese cubes.
There is now very little in the way of daylight here in the northern outposts of England. It is getting really hard to capture photographs with enough light to do the breads justice. Still, I’m very pleased with the way this bake has turned out and the quality in the finished loaves. On the eating and taste front…..flavour fantastic!