Abel's Catalan Peasant Bread
I’d been warehousing another Abelbreadgallery creation since our incredibly able Abel published this on TFL in Jan 2018. And yesterday finally decided to give it a go. At 75% hydration, this is near the upper end of my non-ciabatta type of bread limits. Considering the length of time in retard and the growth of the loaf, both in retard as well as in the oven, I'm surprised at the tight crumb for a 75% hydration dough. Nonetheless, a delicious slice of bread.
Being alfanso, I had to tinker just a tad with the outcome and rather than duplicate his boule and xusco (batard in Catalan). I tried to emulate his xusco and used the remainder for two wheat bran covered baguettes. Somehow I think that the wheat bran interfere with clean scoring on baguettes. Or maybe it’s just me.
And mine. A fair representation, so I'm satisfied at the look and outcome. The baguettes shaped nicely, but seemed to have a mind of their own in the oven.
750g x 1 xusco
340g x 2 baguettes/long batards
The formula normalized to 1000g
|Catalan Peasant Bread (xusco) 100% hydration AP Levain|
|Total Dough Weight (g)||1000||Prefermented||15.00%|
|Total Formula||Liquid Levain||Final Dough|
|Total Flour||100.00%||564.7||100.00%||84.7||Final Flour||480.0|
|AP Flour||80.00%||451.7||100%||84.7||AP Flour||367.0|
|"Autolyse" all ingr. except salt. 30 min.||1 stage liquid levain build @100% hydration|
|Salt, pinch and fold. 150 FF, 5 min rest, 150 FF||Stage 1|
|LFs @30, 60||AP||84.7|
|Retard, divide, pre-shape, 30 min rest, shape, retard.||Water||84.7|
|Oven preheat to 475, bake at 460||Starter||16.9|
|13 min. steam.||Total||186.3|