April 24, 2008 - 1:48am
Pain au levain
Pain au levain
Pain au levain -crumb. Do you reckon he/she looks French and wearing a beret?!
Holes big enough to hide a mouse?
I had a go at Hamelman's pain au levain (95% wheat, 5% rye, 65% hydration). I didn't do some things as well as I should have.
1. After mixing the final dough, I left it overnight in the fridge. It was 2300 hours, I was tired and working night shift from home.
Next day, the dough was cold and it took a long time to "wake up". May be it was exhausted. It seemed to take a long time to rise.
2. I probably under-proved the loaves. The oven spring tore the loaves apart and my scoring was probably sub-optimal.
Ah well, the journey continues. It would be nice to have a baker near by to learn from, though.