10/15/10 - Pain Au Levain with Scallions and Sesame Oil...
Inspired by one of Shiao-ping's early bakes... I'll post a description shortly... For now, here's a 360 degree view of the loaf... It's cooling now, so I'll have to post crumbshot pics tomorrow...
150g Sourdough Starter @ 100% Hydration
12g Kosher Salt
7 Scallions/Green Onions
962g Dough weight not including scalions/sesame oil.
10:00am - Feed storage sourdough starter 100g AP and 100g water, leave on counter covered. Should increase by 50% in 2-3 hours.
12:40pm - Mix all ingredients in large bowl with wooden spoon. When a rough dough forms, squish out all the lumps with wet hands, cover and let rest. This should take no more than 5 minutes.
2:24pm - Stretch and fold dough in bowl, cover and let rest.
3:29pm - Stretch and fold dough in bowl, cover and let rest.
4:20pm - Stretch and fold dough in bowl, cover and let rest.
5:30pm - Stretch and fold dough in bowl, cover and let rest.
6:00pm - Wash, dry, thinly slice scallions, place in bowl and set aside.
6:30pm - Turn dough out onto lightly floured surface. Stretch dough out like a pizza. Brush dough lightly with sesame oil, and distribute scallions on top of dough. Roll dough into log, then with the seam side up, roll dough up into a snail. Please seam side up in floured banneton, place into plastic bag. Proof for 3 hrs.
9:00pm - Arrange baking stone on 2nd rack from bottom along with steam pan (loaf pan filled with lava rocks, fill halfway with water). Preheat oven to 500F with convection.
9:45pm - Turn off convection. Take banneton out of plastic bag, sprinkle boule lightly with flour. Lightly flour peel. Turn dough out onto peel, slash lengtwise (along the roll), place into oven directly on stone. Bake 500F for 10 minutes. After the 10 minutes, remove the steam pan, turn oven down to 450F and bake for another 35 minutes. After, turn oven off, leave loaf in for another 10 minutes. Cool completely before slicing and eating.
Sent to Susan @ Yeastspotting  on 10/17/10