Today's bake: Le Pain du Soleil
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Note: Increased TDW to 2@ 1.0kg/ea., Hydration from 77.27 to 81.09% due to fresh milled flour.
Substitutions: Bloody Butcher corn for corn meal, toasted sesame seeds for black sesame seeds.
Discussion: This is another fine bread from Sarah Owens. Mostly bread flour with additions of red WW, rye, and corn flours. The corn adds a nice grainy mouthfeel and the sunflower and sesame seeds combination a subtle nuttiness that is a nice addition to the crunchy crust that developed.
Sarah indicates that this is to be shaped into a classic French couronne (crown) shape by making a hole in the dough's center and then expand it but I wanted to have some fun and explore the traditional Couronne Bordelaise shape you see in the photos below.
Make again? - Yes, it was tasty.
Changes/Recommendations: reduce the size of the dough disk so there is more separation of the disk from the dough balls for better esthetics.
Ratings
The 6 dough balls laying on top of the flattened dough disk which has been placed over a small bowl and plate under the proofing linen.
Cuts in the dough disk to be folded down to make the dough flaps.
Finally, the dough flaps pressed onto the dough balls. The next step is to invert each loaf onto a peel with parchment paper and then insert the loaf into the preheated oven with baking steel or stone.
See the process notes in the Formula section for a full description.
Tony
