Pain de Siègle; New Year's Eve 2010
Finishing the year with what seems to have become our "regular" House Bread of late. There is one loaf at just over 1500g scaled dough weight, and one at 1000g. Crust, crumb and all round flavour are just as I like and aim to achieve.
Material |
Formula [% of flour] |
Recipe [grams] |
1. Rye Sourdough |
|
|
Bacheldre Organic Dark Rye |
25 |
375 |
Water |
41.67 |
625 |
TOTAL |
66.67 |
1000 |
2. Final Dough |
|
|
Rye Sourdough [from above] |
66.67 |
1000 |
Organic White Bread Flour |
75 |
1125 |
Salt |
1.8 |
27 |
Water |
26.33 |
395 |
TOTAL |
169.8 |
2547 |
Overall Hydration |
68 |
|
% Pre-fermented Flour |
25 |
|
Method:
- Build the rye sourdough over 2 elaborations across a 24 hour period.
- For mixing I used the "bassinage" technique, by holding back 75g of the water. This was to counter the lack of apparent willingness on the part of the flour to take up as much water as I was hoping for. Starting at 63% and I ended up with a respectable 68%, which seemed perfect in the final dough.
- I let the dough stand for half an hour during the mix cycle, and thereafter it came together as a really good strong dough; given 25% Dark Rye.
- 2 hours bulk proof, with 1 S&F after 1 hour
- Scale, divide and mould. Final proof in bannetons. I held one back in the fridge for half an hour. Proof time for the first loaf was around 2 hours.
- Tip the dough out of the bannetons, and cut accordingly before setting in the oven at 250°C. Bake with steam on a hot brick base. I turned the heat down to 220°C after 15 minutes, then down to 200°C after a further 30 minutes, baking out for 1 hour in total.
I measured the weight loss for the big loaf, and did the following calculations:
Finished Baked weight of 1325g, meaning weight lost 222g. As a percentage of the moisture, this means 35.83% of the original moisture was lost, thus, 64.17 was retained.
Photographs of the finished breads are shown below. [2] [3] [4] [2] [5] [6] [7] [8] [9]
There's a bit of illness in our home tonight, so NY will be low key. However, I just want to wish everyone at TFL a very Happy New Year! All the best for 2011
Andy