The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rustic Chanterelle Levain

WoodenSpoon's picture
WoodenSpoon

Rustic Chanterelle Levain

  • 325g bf (78%)
  • 25g rye (7%)
  • 122g levain (15% flour, 15%water)
  • 83g fresh chanterelles (20%)
  • 316g warm water (77%)
  • 8g salt (2%)

I have been baking quite a bit in my pullman pan lately and I figured I should change it up, also the pan was otherwise occupied so a rustic loaf was in the cards. Chanterelles are my favorite mushrooms and pretty much made to go in bread, all buttery and fragrant and whatnot and though I had never baked with them I figured it could only be a good thing. This loaf went fast so I only had it alone but I think it would of really been the best eaten with other food, or at least some good cheese. Also at around 92% total hydration this is probably the wettest non high whole grain bread I have made to date. 

First I lightly sauté's the chanterelles with a little olive oil then roughly patted them dry with a paper towel, both to absorb the excess oil and to break them up into smaller pieces, then I combined all the ingredients but the salt and let it sit for an hour.

After the hour I gave it a brisk two minutes of slap and folds followed by a two minute rest and two more minutes of slapping and folding, 45 minutes later I gave it another two minutes of slapping and folding and forty minutes later I gave it a minute of slap and fold and then another forty minutes later I gave it a stretch and fold in the bowl, let it rest for 45 minutes then scraped it out and proofed it on a very heavily floured couche for thee and a hagfish hours.

once it was done proofing I rolled it over, using the roll to build some tension on the otherwise very very slack loaf. Then i peeled it onto my preheated stone, poured water on my lava rocks and baked it at 500 for five minutes and continued baking at 450 for another 55 minutes rotating periodically .

Comments

Floydm's picture
Floydm

That sounds soooo good.  May I feature this one on the homepage for a bit?

WoodenSpoon's picture
WoodenSpoon

Thanks, That would be awesome.

balmagowry's picture
balmagowry

It is beautiful and delicious-sounding, but I can't believe it made you skip right over the gorgeous and tantalizing wine/chocolate/cherry/walnut jobbie from the other day!

Kiseger's picture
Kiseger

What a stunning loaf, I love the idea you've had of chanterelles!  You're always an inspiration, thank you!  The crumb is excellent and I bet this was delicious.  Wow!

WoodenSpoon's picture
WoodenSpoon

this was one heck of a tasty loaf, I kept it small this time due to trying out a pretty high hydration with a relatively expensive ingredient but next time I'l scale it up for sure because this loaf went fast... and maybe use a day off foraging for my own.

David Esq.'s picture
David Esq.

Is that a typo in the levain formula?

  • 122g levain (15% flour, 15%water)

Looks like you dictated 50/50 and got 15/15).

balmagowry's picture
balmagowry

At least it is if you think of it in terms of baker's percentages based on total components. The flour adds up that way - 15% + 7% + 78%.

David Esq.'s picture
David Esq.

That makes sense 

balmagowry's picture
balmagowry

by the many different ways that percentages can be calculated when there's a levain/preferment involved! ;-)

Each has its own validity, I guess, but this one makes the most sense to me, precisely because the flour amounts do add up to 100%

WoodenSpoon's picture
WoodenSpoon

And balmagowry is right on how i calculated the formula, I count the pre fermented flour as part of the total flour weight and the water in the starter as a fraction of the total flour as opposed looking at the levain as an additional ingredient in and of its self..

dabrownman's picture
dabrownman

Has to be tasty. Have out dried mushroom soaker water in bread but not the mushrooms themselves.  This one had to be tasty.  Well done and

Happy Baking  .

WoodenSpoon's picture
WoodenSpoon

how was the mushroom soaker water? what kind of mushrooms did you soak?

dabrownman's picture
dabrownman

shitake dried mushrooms.  No sense throwing that soaking water away.

Song Of The Baker's picture
Song Of The Baker

Chanterells are my favourite mushroom too and I would have never thought to put mushrooms in a bread.  Good on you for coming up with this combination and using that amazing wild mushroom.

The crumb looks great. 

Thanks for this one.

John

WoodenSpoon's picture
WoodenSpoon

Chanterelles really are tops! hopefully you live somewhere were you can get yer hooks into some.

Song Of The Baker's picture
Song Of The Baker

Oh yes, here in British Columbia, we have a good supply.  Quite pricey, but they do grow here.

John

Mebake's picture
Mebake

That looks delicious, WS! both crust and crumb. Thanks for the inspiration.

Khalid

isand66's picture
isand66

Beautiful loaf.  Great idea with the mushrooms.  How about some truffles next time :)

WoodenSpoon's picture
WoodenSpoon

Though my thinly stretched bank account may not be as into it as I am, we are rarely on the same page though..

 

Runnerfemme's picture
Runnerfemme

chanterelles are so luxurious and delicious.  I bet your kitchen smelled heavenly.  Beautiful bread.

_vk's picture
_vk

once it was done proofing I rolled it over, using the roll to build some tension on the otherwise very very slack loaf

What do you mean? Did you "rolled"it against the bench to rebuild tension, after proofing?

thanks

great loaf :)

cfraenkel's picture
cfraenkel

These lovely mushrooms grow wild where I live and every fall my DH goes foraging.  I'm always looking for something interesting to do with them.  Not sure why I never thought of bread! Your loaf looks beautiful.