The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Camping Levain

WoodenSpoon's picture

Camping Levain

  • 460g bf
  • 60g ww
  • 120g rye levain (50% hydration)
  • 452g water (hold 52) (should of held more)
  • 116g boiled purple potato
  • 59g hard goats milk cheese (roughly cubed)
  • 83g hard cured salami (roughly cubed)
  • 1 small sweet onion (well caramelized)
  • 12g salt 

After the autolyse I soaked/mashed the levain in the 52g of water that I had held back from the final dough. I often employ this technique to more easily incorporate the very very firm rye levain into the final dough. This time absolutely held back too little water so if anyone tries this I would hold more like 100g.

Once I incorporated the levain and salt I gave the dough a few sets of slap and folds then over a period of folds I added the cheese, meat, potato and onion. after a few more stretch and folds I bulk fermented for around six hours, then proofed for probably another four then baked the loaf in a 450 degree oven for around an hour, After the loaf was baked and the oven was off I let the de panned loaf finish up in the hot oven for a bit. 



dabrownman's picture

Love the combination of add ins - has to be a meal in itself.  Well done and happy baking 

WoodenSpoon's picture

It was hearty as all get out, and that was the whole plan. It's getting on the time of year where I try and spend more weekends outside rather then in front of the oven, but by upping the levain and ditching any ideas of retarding/super long ferments I can make the one compliment the other.

isand66's picture

Great looking bread.  Love the additions and love that bread pan.


WoodenSpoon's picture

The additions were real nice, but that pan is indispensable.

nmygarden's picture

Perfect for camping - slice, add greens, eat! WS, we can always count on you to test the limits. Thank you for that!

Haven't used a lidded pan, but am intrigued by the ability to produce a consistently shaped slice... does it remain lidded throughout the bake?


WoodenSpoon's picture

I freaking love pullman pans, I keep the lid on for the very vast majority of the bake then, if necessary I will brown the loaf up a touch out of the pan, or at the very least let the de panned loaf rest in the freshly turned off oven for a little, which isn't a bad idea for most loaves. Another place that lidded pans shine is with super long bake ryes. the lid keeps in the moisture and loaf doesn't dry out during the five to eight to infinity hour bake that will yield a proper pumpernickle.