Tis the Season for Pain Au Levain
I didn't do much holiday baking this year mostly because I have had my focus firmly on bread and flour, and the infinite variety that flour, water, salt, and yeast can create. For my last post of the year, back to my learning bread - the bread that I made over and over and over again for a year before I went on to other things. Of course what's the fun without variation. This one is made with a mix of KA AP flour, White Rye, and High Extraction flour.
The White Rye for reasons I don't understand gives oven spring a boost.
The High Extraction flour, while containing a fair amount of bran, does nothing to reduce the lightness of the crumb.
The crust is crisp and crackly.
I thank all of you out there for helping me to learn how to bake, and also for sharing all your wonderful creations. Here's to a happy new year of baking in 2013!
Starter | |||||
Seed | 52 | 1st feed | 2nd feed | Total | Percent |
KAAP | 30 | 48 | 95 | 173 | 95% |
Whole Rye | 1 | 2 | 5 | 8 | 5% |
Water | 20 | 35 | 69 | 124 | 69% |
306 | 5.8 | ||||
Final | Starter | Total | Percent | ||
KAAP | 116 | 158 | 274 | 43% | |
Whole Rye | 8 | 8 | 1% | ||
High Ex | 250 | 250 | 40% | ||
White Rye | 100 | 100 | 16% | ||
Water | 320 | 114 | 434 | 69% | |
Salt | 11 | 11 | 1.7% | ||
Starter | 280 | 26% | |||
1077 | |||||
Starter factor | 0.92 | ||||
Mix all but salt and starter by hand | |||||
Autolyse 30 minutes | |||||
Add starter and salt | |||||
Mix various speeds in mixer for around half hour | |||||
note that 16g of KAAP were added during the mix | |||||
S&F on counter immediately after mix | |||||
Rest 10 minutes | |||||
S&F on counter | |||||
Rest 10 minutes | |||||
S&F on counter | |||||
BF 1.5 hours | |||||
Cut and preshape | |||||
Rest 15 minutes | |||||
Shape into batards and place in couche | |||||
Proof for 3 hours | |||||
Slash and bake at 450 for 20 minutes with steam | |||||
20 minutes without |