Pain au Levain aux Huit Cereales
I haven't posted here before, but I have been lurking for many months seeing everyones beautiful breads, so I decided it was time to post some of the breads that I have been experimenting on.
A little about myself, I am a professional in the food service industry, and although I am not a baker by profession, I have worked in bakeries, and really enjoy the leisure time spent baking artisan style breads at home.
Anyways a little about the loaf pictured below. I have made countless breads before that I have made with a liquid sourdough starter (100% Hydration) that I cultivated 9 years ago, seeing as I like the extra "pucker" that you get with a liquid style levain. My wife on the other hand doesn't lke as much sour in her bread, and in an effort to appease the wife I came up with this formula for a french style pain au levain which I called Pain au Levain aux huit cereales. It is a not too hydrated eight grain levain with a small percentage of Rye, and about 25% Whole Wheat.
How was it? well we ate the entire first batard so I only have pictures of the second one. The Crust was crackly crisp, just singing as it came out of the oven, and the crumb was creamy, and a little chewy, not sour at all, but with a depth of flavor I would desciribe as "apple cider" beautifully paired with a local Camembert made a few miles from my house.
Pain au Levain aux Huit Cereales
Final Build of Levain
* Stiff Levain(refreshed 8-12 hours before) I keep mine at 60% Hydration 45g 45%
* Water (75deg) 50g 50%
* KA AP Flour 95g 95%
* Fairhaven Mills Whole Wheat Flour 5g 5%
* Bobs Red Mill 8 grain Cereal Blend 100g
* Water (75deg) 175g
* Water 235g 47%
* KA AP Flour 350g 70%
* Fairhaven Mills Whole Wheat 120g 24%
* Fairhaven Mills Rye Flour 30g 6%
* Levain 125g 25%
* Salt 12g 2.4%
* Soaker 275g 55%
I mixed the final build of the levain, and the soaker the night before the bake, and left them out to ferment at room temp. In the morning the levain was doubled, or a little more, and the soaker, had absorbed most, but not all of the water. When I mixed the dough I added everything together, except the salt, and let it rest for 20 minutes. After the autolyse I added the salt, and proceeded to knead the bread, using the "slap and fold" method for approx 8 minutes, or until moderate gluten development. I then put the dough into a bowl covered and let it rest for 30 minutes. I then removed the dough, and gave it a french fold. I repeated this process at another 30 minute interval. I then left the dough alone to ferment, it took 4 hours in my apartment, which I would say was 75 degrees yesterday. After full fermentation I divided the dough into 2, rounded them and let them rest for 15 minutes. I then shaped them into 2 batards, and left them to proof covered on a couche. It took about 1 3/4 hour for the batards to double in bulk, I then baked them on a stone in a preheated 450deg. oven with steam for 15 minutes, after I removed the steam pan I turned the oven down to 400deg. rotated the loaves, and left them to finish, it took another 20 minutes.
Anyways I hope you guys enjoy the pictures, and please post any critiques, if you see anything wierd. I am a little new to this whole posting thing, and I am sure I have forgotten some things, so by all means if you have any questions please feel free to ask.