Hamelman Pain au Levain with WW, alfanso style
It’s been so long since I made this bread that I forgot how delightful it is. My initial go-to instinct was to build a 125% AP levain and then run a most reliable Hamelman Vermont SD. This, after waltzing with Maurizio’s Cinnamon Raisin SD baguettes and my Sesame Semolina baguettes. Intermixed with learning the tricks of the trade re: croissants, pain au chocolate, pain aux raisins and some cinnamon buns with raisins and walnuts. Still work to be done on all fronts there.
However, time to return to something more simple. Until, with visions of golden raisins dancing in my head, I decided to return to the pain au levain with WW and then add raisins to it. I had already built my 125% levain and was ready to go when I had this revelation. And then noticed that the Hamelman formula calls for a 60% hydration levain. I altered the hydration of the levain in the formula sheet to match my now bubbly 125% concoction, printed off the formula and was on my way. Along with the addition of 20% golden raisins.
The raisins make this somewhat dessert-like, and the crust has a good snap to it. It will make superb fresh bread as well as superior toast - either with a soft cheese like Brie or with the morning butter.
Hamelman Pain au Levain with Whole Wheat, 125% AP Levain and 20% Golden Raisin.
350g x 4 baguettes/long batards