Go Big or Go Home?
That's the saying. But I was already home and wanted to go big anyway.
My wife was off to an early morning flight to Tobago for a Pan-Am Dragon Boating competition. She asked if I'd bake a WW fig-raisin-pecan levain bread as some boarding gate breakfast for the troops traveling together. Made two, sliced 'em, and packed them off with some butter and cream cheese. These are designed to bake dark and craggy, the left with traditional baguette scoring, the right with a criss-cross design.
630g x 2
Getting itchy to bake up something. This gargantuan specimen is a Rye with Caraway. Instead of using a Rye Sour I opted for my 125% rye levain.
1000g x 1
|Rye w/Caraway, 125% hydration rye levain|
|Total Dough Weight (g)||1000||Rye||15%|
|Total Formula||Liquid Levain||Final Dough|
|Total Flour||100.00%||569.8||100.00%||85.5||Final Flour||484.3|
|AP Flour||75.00%||427.4||0%||0.0||AP Flour||427.4|
|Caraway Seeds||2.30%||13.1||Caraway Seeds||13.1|
|"Autolyse" levain, water & flours, 30 min.||2 stage liquid levain build @125% hydration|
|Add salt. pinch and fold.||Stage 1|
|150 French Folds, 5 min rest, 150 FFs||Rye||42.7|
|Dough remains sticky untl first Letter Fold||Water||53.4|
|Bulk for 80 min, 4 LFs at 20,40,60 80 min.||Starter||17.1|
|Add Caraway Seeds on first LF||Stage 2|
|Retard overnight, divide and shape in morning||Rye||42.7|
|Can roll loaf in wet towel and add more Caraway Seeds to top|
|Onto couche, will require very little flour||Water||53.4|
|Bake 470dF, steam for 13 min, rotate and continue baking til done|
A short time ago I decided to Ziggy-up a 5-Grain Levain.
I can't recall, but he's probably about 750g.