The Fresh Loaf

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Variation of pain rustique

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hornedfox's picture
hornedfox

Variation of pain rustique

I want to make a variation of the Hamelman pain rustique recipe. I love the flavour of the bread but I want to add 5 grains. The grains I use need a bit of soaking. My question is how can I adjust the recipe so that the dough doesnt turn into a sloppy mess. The water I use to soak the grains do I deduct this from the final dough? or adjust in some other way

 

thanks

 

Ian

thomaschacon's picture
thomaschacon (not verified)

Soak the seeds overnight and, whatever liquid they do not absorb, toss it (or use it as part of the overall hydration).

For example, drain the seeds in the morning, reserving any leftover soaking liquid. If the recipe calls for 200 g water (and you have 30 g leftover soaking liquid), then do: 170 g water + 30 g soaking liquid.

-

I was going to say "hydration neutral", but proth5 would probably beat my knuckles with a yardstick if I did.

ananda's picture
ananda

Hello Ian,

There is a recipe for "Five Grain Levain" by the same author [pp.174-5 of my copy of his book].   I have made this recipe several times and it is truly excellent.   If you want to make your own recipe, I still advise you to look over this formula, as it will help you to balance your own work.

Best wishes

Andy

hornedfox's picture
hornedfox

thanks for the reply. My problem with the "five grain leavain" is the starter My efforts at making a starter have produced some less than favourable results. So while I fixed this I wanted to make a white loaf with grains. I have made a wholemeal and rye version but I am the only one in my family that likes brown bread.

I was going to soak the seeds and toss or use the water as part of the water for the final dough. But I didnt know what allowances to make for the water soaked up by the seeds

 

Ian

hornedfox's picture
hornedfox

I have a plan, as I give quite a lot of my bread away to friends and neighbours these quantities may seem a little excessive to most. But here goes

At 2 pm I am going to make the poolish

2.5 Kg of french bread flour

2.5 Kg (2.5 litres) tepid water

5 g fresh yeast

mix until smooth and leave for 16 hours

At 6 pm I am going to make the soaker

1 Kg of 5 grains (mix containing malted wheat flakes, barley flakes, sunflower seeds, millet and oats)

950 g (950 ml) of just boiled water

50g fine ground sea salt

Cover and leave for 12 hours

Tomorrow at 6 am ( I dont sleep much) I am going to make the final dough.

all the poolish

all the soaker

2.5 kg of french bread flour

mix to a shaggy mess adjust the hydration level at this point, rest for 30 mins and then add the

70 g fresh yeast

50 g fine ground sea salt

1.5 hour bulk fermentation folding after 40 mins and 80 mins

divide into 1 kg loafs, 25 mins final fermentation and into the steam convection oven 17 mins on steam and 18 mins with the vents open I will post pics as I go

 

Ian 

 

hornedfox's picture
hornedfox

Things are progressing nicely here are a few picture updates

This french type 55 flour

has made a cream poolish

when I took the plastic cover off I got a wonderful aroma

the grains soaked up the all the water, I had to spoon it out of the container it gave off a nice malted grain smell. While mixing I added a further 425 ml of water. Maybe a little too much but I will adjust when I add the last of the salt and yeast

 

Ian

hornedfox's picture
hornedfox

 

 

 

 

 

Tipping out for first set of folds I added a bit more flour to stiffen it up, might of overdone it

Ian

hornedfox's picture
hornedfox

Job done and it tastes great. How do I transfer it to the baking stone with out deflating it too much?

Ian

hornedfox's picture
hornedfox

Thanks for the reply. I think it may be an over proofing problem. I know I left the final ferment longer than Hamelman says

 

Ian