Pain au Levain with Light Rye Flour
Pain au Levain with Light Rye Flour [1]
A wonderfully simple and balanced formula. Yields one loaf scaled @ 680g and one scaled @ 1360g
Material 
Formula [% of flour] 
Recipe [grams] 
1. Leaven Elaboration One 


Leaven from stock 

80 
Special CC Flour 

100 
Water 

60 
TOTAL 

240 



2. Leaven Elaboration Two 


Elaboration One 

240 
Special CC Flour 

300 
Water 

180 
TOTAL 

720 

53.3 [640g retained] 
60g returned to stock 
3. Final Dough 


Leaven [from above] 
53.3 [33.3 flour, 20 water] 
640 
Special CC Flour 
50 
600 
Doves Farm Organic Light Rye Flour 
16.7 
200 
Salt 
1.8 
21.6 
Water 
50 
600 
TOTAL 
171.8 
2061.6 
% prefermented flour 
33.3 

% hydration 
70 

Method:
 I built the leaven over 2 elaborations, allowing 12 hour proof time between refreshments, and prior to final dough mixing.
 For the final dough, I broke the ripened leaven into pieces and deposited in the water. Then I added the flour in a large bowl and used a plastic scraper to combine sufficiently for a period of 40 minutes autolyse
 I added the salt and worked up the dough for 10 minutes, then set to rest for 20 minutes. Then I worked up the dough a further 10 minutes.
 I bulk proved the dough outside in the warmth and maintained a steady dough temperature of 26°C, covered for 2 hours. I used one S&F half way through bulk proof.
 After 1 further S&F, then a 10 minute rest, I scaled and divided the dough as above. I moulded both pieces round, and set to final proof upside down in bannetons
 Here's the rub: the small loaf had around 3 hours final proof, and I experienced "blowout" from the bottom of the loaf; again! The larger loaf, I therefore gave 5 hours proof and it came out perfectly. I did use quite a bit of steam baking this loaf to try and avoid any further unsightliness.
 After baking fully, I turned the oven off, and left the loaf inside the cooling oven with the door wedged ajar for 10 minutes. Then I set the loaves to cool on wires
Thoughts:
 The longer proof time on the large boule is just right. I have utter confidence in the leavens I maintain, feed and elaborate; also in the quality of final dough produced. I've increased the proportion of prefermented flour in the formula, generally, now being around 33%. Also, I'm using longer proof times. Even though the weather is getting warmer, this is the proving conditions demanded by the dough, so I have responded.
 The taste of this bread is superb. I tried a small piece about an hour ago, and the deep flavours from crust and crumb linger so subtly. It's not overtly sour, or, salty, yet still packs a great and complex flavour.
 Alison was busy with our plant pot garden, and I helped out tidying the patio as the sun shone, and the dough underwent its magical transformations.
 We have new daisies to brighten the patio, and I have wood chopped and prepared to fire up the oven later this week. [8] [9]
 We want to go to Sicily in October.
 We are going to the far North of Scotland on Saturday for a week's holiday. Lochinver here we come!......And it looks a little bit like this!
Very best wishes to you all
Andy