The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tis the Season for Pain Au Levain

varda's picture
varda

Tis the Season for Pain Au Levain

I didn't do much holiday baking this year mostly because I have had my focus firmly on bread and flour, and the infinite variety that flour, water, salt, and yeast can create.   For my last post of the year, back to my learning bread - the bread that I made over and over and over again for a year before I went on to other things.   Of course what's the fun without variation.   This one is made with a mix of KA AP flour, White Rye, and High Extraction flour.  

The White Rye for reasons I don't understand gives oven spring a boost.  

The High Extraction flour, while containing a fair amount of bran, does nothing to reduce the lightness of the crumb.  

The crust is crisp and crackly.

I thank all of you out there for helping me to learn how to bake, and also for sharing all your wonderful creations.   Here's to a happy new year of baking in 2013!

 

Starter

     

Seed

52

1st feed

2nd feed

Total

Percent

KAAP

30

48

95

173

95%

Whole Rye

1

2

5

8

5%

Water

20

35

69

124

69%

    

306

5.8

      
 

Final

Starter

 

Total

Percent

KAAP

116

158

 

274

43%

Whole Rye

 

8

 

8

1%

High Ex

250

  

250

40%

White Rye

100

  

100

16%

Water

320

114

 

434

69%

Salt

11

  

11

1.7%

Starter

280

   

26%

    

1077

 

Starter factor

0.92

    
      
      

Mix all but salt and starter by hand

   

Autolyse 30 minutes

    

Add starter and salt

    

Mix various speeds in mixer for around half hour

 

note that 16g of KAAP were added during the mix

 

S&F on counter immediately after mix

  

Rest 10 minutes

    

S&F on counter  

    

Rest 10 minutes

    

S&F on counter

    

BF 1.5 hours

     

Cut and preshape

    

Rest 15 minutes

    

Shape into batards and place in couche

  

Proof for 3 hours

    

Slash and bake at 450 for 20 minutes with steam

 

20 minutes without

    

 

Comments

ananda's picture
ananda

Very fine Pain au Levain, Varda

And I wish you a very Happy New Year as well

Andy

varda's picture
varda

and now one more question in 2012 - what is ananda?    I know you must have answered this somewhere but most likely deep in comments.   -Varda

ananda's picture
ananda

Hi Varda,

"Ananda" is a Sanskrit word representing the state of bliss which Alison and I discovered when we met, got married and set up home together.   It is the name we gave to our house.

It's also a bit of a play on the word "Andy", of course.

Happy New Year

Andy

varda's picture
varda

That's lovely.  -Varda

dmsnyder's picture
dmsnyder

I notice that you got the point(s). ;-)

Happy New Year to you and yours!

David

varda's picture
varda

David,   I got three of four of the elusive points here (the last one came out as a nub.)   Thanks for setting the standard.    And I've enjoyed the lame that you pointed out (I ordered the one from Breadtopia.)   Happy New Year to you too.  -Varda

dabrownman's picture
dabrownman

and one end rounded to satisfy everyone?  Everything is perfect about this bread.  Deep Dark (double D)crunchy brown crust, wildly open and glossy crumb... Just beautiful except for the pointy part :-)  Very Nice baking Varda,   Thanks for sharing this great bread and

Happy New Year to you and Yours!

varda's picture
varda

pre-proof but post-proof one of them collapsed down into a nub.   Shucks.   Thanks so much.   Your energy gives a boost to TFL.  -Varda

Franko's picture
Franko

Oh those look so good Varda, just love the light, airy crumb and crackly crust you've achieved on these loaves.What a great bake to finish off 2012!

Here's to a very happy and healthy New Year for you and your family, and all the best.

Franko

 

varda's picture
varda

and a wonderful new year to you and yours as well.  -Varda

hanseata's picture
hanseata

for Pain au Levain? Your loaves look great.

Happy New Year,

Karin

varda's picture
varda

Thanks Karin,  and Happy New Year to you.  -Varda

SylviaH's picture
SylviaH

for more of your Pain au Levain!  What a great looking pair of loaves to usher in the New Year.

Happy New Year,

Sylvia

varda's picture
varda

out of place to post on such lean loaves at this time of year, but the stomach wants what the stomach wants.   Thanks so much and Happy New Year.  -Varda

Syd's picture
Syd

What superb looking Pain au Levains Varda.  Three gold stars for those pointy ends and a silver for the nub. :)  That crumb is to die for.  Would love to take a bite.  

Season's greetings,

Syd

 

varda's picture
varda

Nice to have you back to razz me.   No one else has quite the knack.   Thanks so much for your nice comments.   Happy New Year.  -Varda

PMcCool's picture
PMcCool

You have learned your lessons well, Varda.  Those are lovely loaves in all aspects.

Paul

varda's picture
varda

A reinvention of apprenticeship and a good one.   Thanks so much.   Best wishes for a happy new year.  -Varda

Wild-Yeast's picture
Wild-Yeast

White Rye Booster. This is rocket science?...,

Beautiful loaves and best wishes in the New Year!

Bien Cordialement,

Wild-Yeast

varda's picture
varda

just bread.  :-)    (Although I tried to use the pointy ends in the top picture to look like flames.)   Happy New Year  and thanks so much for your comments.     (If I said Cordially yours it would sound stiff.   So much better in French!) -Varda

breadsong's picture
breadsong

Hi Varda,
Oh my, these are beautiful loaves - everything about them!
:^) breadsong 

varda's picture
varda

So I am very excited to take JH's Rye course in February.   I think you took it?   Thanks so much for your kind words.   Always means a lot coming from you.   Best wishes for the new year.  -Varda

breadsong's picture
breadsong

Hi Varda,
Oh, you're going to have a great time at your class, and I'm so happy you have the opportunity to take it, too! 
I'll always be grateful for Mr. Hamelman for his book, and instruction at that class. The discovery of the beautiful taste of rye bread - what a gift!
Best wishes to you for 2013 and I'm delighted you have this wonderful class to look forward to.
:^) breadsong
 

isand66's picture
isand66

Beautiful loaves Varda.  I like to add some white rye every now and then also.

I know what you mean about what the stomach wants....the stomach must get!

Happy New Year to you and your family.

Regards,
Ian

varda's picture
varda

and Happy New Year to you and yours as well.  -Varda

Mebake's picture
Mebake

And what spectacular bread to end the year with, Varda! fine, fine looking pain au levains.

Happy new year to you and yours Varda!

Khalid

varda's picture
varda

and I'm looking forward to your good health and baking in the new year.   -Varda

mbass7mile's picture
mbass7mile

What were the added weights/proportions to the recipes?  They are beautiful loaves 

varda's picture
varda

I added formula and instructions to the post.   Let me know if you have any questions, and thanks for your interest.  -Varda