Pain de Campagne with unfed Levain
Like Bread1965, I have been collecting the left over levain from my bakes because I just couldn’t justify throwing out perfectly good starter. I didn’t feel like making waffles or pancakes and I had done a bit of research on using Starter in bread dough without refreshing it. I also took a peek at FWSY for how much yeast to use in a hybrid dough. So armed with that info, I came up with a recipe.
Then in the middle of it, I read Bread1965’s post and had a mild heart attack when he said he threw his batch out because it was overly sour. I did taste the raw dough to make sure it wasn’t too sour. It actually had a very mild tang. I wonder if this was because I tend to use my Levain as soon as it tripled which it does in 3-4 hours. So the leftover Levain is still very young.
Anyhow, it all turned out just fine. And it tastes more than fine too. We had some for dinner. Here is the recipe:
1. Autolyse 600 g unbleached flour, 302 g multigrain flour, 50 g ground flax with 600 g water. Let sit for an hour.
2. Add 410 g unfed levain at 80% hydration, 30 g yogourt, 1/2 tsp yeast and 22 g salt. Mix well using pinch and fold.
3. Ferment doing 4 sets of folds every half hour and then let rise till double.
4. Divide into 3 small loaves, preshape, rest 15 minutes, shape tightly and place into bannetons. Cover bannetons and out to proof in the fridge for 12-14 hours.
5. Preheat oven to 475 F with Dutch ovens inside. Drop loaves into pots lined with rounds of parchment paper. Bake covered 25 minutes at 450 F, uncover pots and bake a further 22 minutes at 425 F.
I found that making only 3 loaves this weekend was a piece of cake when I usually make 12 (I took a break from baking for my friends). Not having add-ins to fuss with was also kind of nice! I also know that I can collect my left over Levain and make bread with it that is quite tasty.