Pain au Levain dough not forming strong enough gluten structure
Hi there,
I have been trying the Pain au Levain with whole wheat recipe from Jeffery Hamelman's Bread a number of times recently but continually run into the same problem most times when I make it. When I get to the time to pre-shape and then shape the dough it never really seems like it has enough gluten development as the dough is quite sticky and even if I pre-shape it, it doesn't really form a nice "skin" from the surface tension and just slowly sinks during the final proof. Each time I stretch and fold the dough it seems like it is coming together well. The dough is not particularly sticky (a little water on my hands stops it from sticking) and it stretches easily without tearing. When it comes time to pre-shape though it is stickier than it seemed during the stretch and folds and after pre-shaping and shaping doesn't seem to have the structure a dough ready for final proofing should have and, as mentioned, sinks a fair bit. When I come to slash the dough before baking the blade always catches in the dough and it is impossible to get a good cut. This is another reason why I think the problem might be lack of gluten development. I would love to be able to figure what I am doing wrong as the bread itself is really tasty (which is some consolation at least!). Please let me know if photos or any further information might help you more experienced bakers with a diagnosis. Find below the recipe and the process I use.
Pain au Levain with whole wheat
225g white flour
90g whole wheat flour
19g rye flour
234g water
113g stiff levain
6.5g salt
The process I follow is as follows:
1. Mix flours and water and leave to autolyse for 45 minutes
2. Mix levain and salt and bring dough together by stretching and folding for about 3 minutes. The dough is quite smooth by the time I finish and seems like gluten development has started quite well.
3. Three stretch and folds at 30 minute intervals
4. Leave for a final 50 minutes to 1 hour after final stretch and fold (so roughly 2 1/2 hours total bulk fermentation)
5. Pre-shape and leave for 20 - 30 minutes
6. Final shaping and leave to proof for 2 - 2 1/2 hours
7. Bake at 440F for 40 minutes
Many thanks,
Shaun
I've made this bread multiple times and have not had the experience you describe.
I think of two possibilities:
1. "stretching and folding for about 3 minutes" is not enough. I stretch and fold for 10 to 15 minutes, during which I give myself a couple of rests for about a minute to let the dough relax; it makes the task easier. This ensures good gluten network.
2. Flour - Hamelman recommends 11.5 to 12% protein for his sourdough bread.
The rest of the process looks stop on.
PS: I made this into baguettes for the current community challenge on this site. Worked great.
Cheers,
Gavin.
Thanks for the advice. I will try a longer initial mixing as you suggest next time. I must admit I was a little surprised that the book says to mix for such a small amount of time!