WG Naturally Leavened Loaf
WG Naturally Leavened Loaf
Description
I haven't posted in the past 7 years, since I started my own retail bakery, but here is a loaf using 100% Organic, fresh, bakery milled flour. It has become a staple, and my traditional Pain au Levain for the shop. I got my start on TFL almost 11 years ago and am thankful for the years of experience and education I have received from it.
The flour is a blend of Glenn & Warthog, the starter is 60% hydration, whole-grain, and the flavor is wonderful. The flour should be finely ground, around 11-12% protein with an extraction of 90-100%.
Summary
| Yield | |
|---|---|
| Source | Tecumseh Bread & Pastry |
| Prep time | 14 hours |
| Cooking time | 40 minutes |
| Total time | 14 hours, 40 minutes |
Ingredients
Instructions
- Prepare the levain 8 hours prior, or mix and allow to ferment for 2 hours at room temperature and place in the cooler overnight.
- In the morning, when the levain has noticeable grown in size (2x) autolyse the water, flour and levain for a total of 30 minutes.
- Add the salt, and begin mixing the dough (Speed 2 on Kitchen aid for 3-4 minutes)
- Check the consistency of the loaf, it should be slightly loose, but not wet.
- Begin mixing on Speed 3 for 5-6 minutes. We are going for an improved mix with a proper amount of tug, yet slightly tacky.
- Depending on your flours absorption rate, lower the speed to 1 on your kitchenaid and slowly drizzle in the bassinage water to achieve a slightly tacky, yet developed dough.
- When an improved mix has been achieved, oil a bowl and place the dough to begin bulk fermentation. Your desired dough temperature should be 77-78dF.
- Fold the dough at 1:00, 2:00, 3:00 hours. Allow to rest the final hour.
- At 4:00 hours, lightly flour your baking counter and begin preshaping the dough into a boule. The dough should have noticeable gas bubbles, and a general degree of lightness.
- Allow to rest for 0:30 minutes.
- Shape into either a boule, or batard, and place in a proofing basket.
- Final fermentation should take between 1:45-2:15 depending on ambient and strength of starter.
- Preheat your oven (used a Challenger Bread Pan for this at home) with a dutch oven to 480dF
- When the loaf is properly proofed (a light finger poke should allow you to feel a degree of lightness, and slight give to the surface), score and load into your designated baking method.
- Steam for 15 minutes
- Open the chosen baking method to allow steam to escape.
- Lower oven to 450dF
- Finish baking for 25 more minutes to result in a well browned crust.
- Allow to cool and enjoy!
Notes
My bakeries flour is finely milled whole grain wheat. It is the same flour used in the levain, and your absorption rate will depend upon your available flour. I know some people push hydration very high, but I tend to stick to what my flour says to me.
I do add my levain to the autolyse, because the 30 minutes in my experience over the 11 years of baking hasn't changed the quality of my dough. If I am doing a longer autolyse, I will leave out my stiff levain though.
If your bulk is moving quicker, or you have more active whole-grain flour/warmer ambient/et cetera, perform folds at 0:50, 1:40, 2:30, shape at 3:00.
Let the dough speak to you. When using regional flours, all our results will vary from season to season. Just relax, and enjoy some fresh baked bread.
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Comments
Good to hear that you are still baking. My guess is that your bakery keeps you hopping.
That looks like a tasty bread.
Paul
Just got my first bag of Warthog from Ground Up in MA. Excited to try out.
Arlo excellent crumb for 100% whole grain at 90% extraction. It must be a delicious bread. Your bakery customers are lucky to be able to buy your loaves.
Benny