XVI - My First Version of Mebake’s Second Version of hansjoakim’s Pain au Levain ; Inspired by Arlo, pushed by Syd
A few days later, it was Syd followed it with a STRONG recommendation  that everyone and their grandmother and their dogs should bake it because it was so good.
So I had to do it. My first experience with rye sour , which was a revelation. Even though I have baked loaves with similar combination and ratios of flours but with wheat flour sourdough, using rye for starter seems to develop a different kind of flavour profile. Really impressed.
Then came Khalid with his second version  of "Hans’s loaf with rye levain" , of which formula I had printed out when it was posted last year……and got buried somewhere in my ‘Bread to Bake’ file which has now grown to the size of Jupitar. The only reason I hadn't baked it was because I didn't have rye sour. But now I do!
So, I dig it out and and baked it. And this is my result. My version of Khalid’s version of Hans’s Pain au Levain which he made ‘when his life gave him too much rye starter.’ (Kudos for his ‘life’!)
I’m so grateful to all those four great bakers for creating such wonderful recipes and sharing them with us and for their kindness and patience in replying to my relentless questions.
Thank you, guys! ……and sorry, I tweaked your formulae quite a bit again…..Just can’t help it! :p
Pain au Levain with Wholewheat and Rye Sour
(Makes two medium sized loaves – dough weight = around 640g each)
Rye Levain –Rye 120g, water 90g (75% hydration)
Feed twice during 8-12 hr period before use; first feed = rye 30g + water 25g, second feed = rye 90g + water 65g
Main Dough – All of rye levain above (210g)
Wheatgerm 2 tbls
(Note : Both rye and WW are about 17% of total flour)
- Mix all the ingredients except for salt and 10g of water. Autolyse for 1 hour.
- Add salt and remaining water. S & F vigorously in the bowl until salt is distributed well. Cover and rest.
- S & F 3 – 4 times over 2 1/2 – 3 hrs.
- Divide into two. Pre-shape & shape and put them into banettons.
- Cold retard for 10 – 12 hours.
- Bake for 20 minutes with cover at 240-250 C.
- Lower the temperature to 200 C, remove the cover and bake for another 20 minutes or so.
This bread is now one of my ‘Top 3 Favourites.’ :)