Pain au Levain and Onion Walnut Rye
It was a nice run. The Farmer's Market Blog that is, but it's time to move on. It was a great project and after nearly two years I'll go ahead and call it a full blown success.
At this juncture I'd prefer to share new bakes, improved bakes, and/or some epic failures. This week I'll share my Pain au Levain after a few trials. The intention was to mock my levain essentially into a loaf, hence the name of the bread. I think that is the idea of Pain au Levain. Essentially just an elaboration of my starters to a loaf. Yes I thought it would only be fair to use my wheat and rye cultures. After some tinkering I am very happy with the latest results.
I've also been making tinned Rye's once a week to add to my Tuesday donation bake which surprisingly have been a hit. This allows me to double the amount of loaves available but without chaos as i can bake it a day or two (or a week for that matter) in advance. I just tweaked my 70% Rye with Whole Wheat to include caramelized onions and toasted walnuts. I cut the Whole Wheat and added strong white flour to lighten the loaf a bit. It turned out an 80% Rye with 20% HP as the base. I'm very happy and the change I'll make next time is to increase the onions, forgo docking, and increase the yeast in the final paste.
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Pain au Levain (for 2 - 750 g loaves)
Levain: DDT 75F
17g Seed (70% Hydration 30%Wheat/70%Whtie)
87g Flour Mix (70%white 30% WW)
56g H20
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12 hours
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Rye Sour DDT 73F
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2 g Seed (100% hydration)
32g Whole Rye
32g H20
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12 hours
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Final Dough:
160g Wheat Levain
65g Rye Sour
583g H20
211g Freshly Milled Hard Red Winter Wheat (CM)
477g Central Milling AP (Costco now has this in place of Baker's Craft)
18 g Salt
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Autolyse: 2 hours holding back 5% H20 DDT 78F
Add Levain and mix through. Then the salt.
Slap and folds for 5 minutes (medium development)
Add 5% H20 and squeeze through until incorporated
Bulk 3:00 with 4 Folds @ :20, :40, 1:00, 2:00 (last fold very gentle)
Divide, rest, and shape as desired. Cold Retard 12-18 hours
Bake 500 with steam for 15 minutes and vented for 25-30 more
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Onoin Walnut Rye (for 1 Pullman)
Cook Onions (you'll need double if not more than the weight for the dough) Bring some olive oil/butter in a pot over medium high and add onions. Season very lightly with salt and pepper stir cover and turn heat down to low and let sweat for 10 minutes. Take lid off and bring heat up to medium low and cook slowly until deeply carmelized. Deglaze pan with a touch of water ever by and by. Cool to room temp.
Rye Sour (12-16 hours @ 70-73F)
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5 Seed (100% hyd)
109 Freshly Milled Rye
90 H20
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Full Sour DDT 84F (3-4 hours)
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205 Rye Sour
281 H20
224 Freshly Milled rye
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Final Paste: DDT 80-82F
412 H20
561 Fresh Milled Whole Rye
224 Guistos Ultimate Performer HP
112 Caramelized Onions
168 Walnuts toasted and coarsely broken
30 Sea Salt
3 IDY
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Mix all but walnuts for 10 minutes (by hand) or until you just start to feel a touch of strength from the strong flour. Add walnuts and mix in to distribtute.
Bulk 1-1:30 hours
Shape or press into greased pullman. sprinkle tops with rye flour and proof 1-1:30 hours Bout Flour should be crackled over top and should be 1/4-1/2" from top of pan.
Bake: preheat to 480F Steam for 20 minutes. Turn down to 400 and bake for another hour.
Unmold and finish out of pan for a few minutes to color up the sides if necessary.
Cool completely, wrap in linen for at least 24 hours.
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Cheers and Happy Baking
Josh