Janedo's Basic Bread, take 3
Janedo's Basic Bread
Janedo's Basic Bread Crumb
This is my third attempt at making the pain au levain that Jane calls her "basic bread." I think it's the best crust which is crunchier than my previous bakes. The crumb is less open than I got on my first attempt even though the dough was more slack. I think I actually over-mixed it.
Jane's recipe is posted here:
For this bake, I used a liquid levain fed with a high extraction flour mixed with 140 gms of white spelt flour and 400 gms of King Arthur Europian Artisan-style Flour.
I baked at 500F with steam for 7 minutes then 460F for a total of 30 minutes. I left the loaf in the turned off oven for an additional 7 minutes before cooling on a rack.
The taste is good with moderate sourness. It is very chewy. The crust is staying crunchy.