My wife and I have a problem with cinnamon rolls. She dislikes the gooey, too-sweet frosting found on most, and she gives me a hard time about sweet doughs with too much butter for my health. So, I'm on a new quest: A breakfast pastry we both like that is still kind to my arteries. (I'm not that concerned about the cholesterol, but my wife's persistent expressions of concern can't be good for my heart.)
The "San Joaquin Sourdough" evolved from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion on TheFreshLoaf.com with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.
Hansjoakim described this gorgeous rye bread in his blog last Fall, and I made Hansjoakim's Favorite 70% Sourdough Rye myself in September. I made it again today, inspired by the delicious-looking ryes Mini and Eric have showed us recently.
The Gérard Rubaud Pain au Levain au Levain has been a smash success for all those who have made it. Thanks again to Shiao-Ping for bringing this remarkable bread to our attention after reading about it on MC's blog.
When I first baked bread back in the late '70's, one of my favorites was the “Pane all'Olio” or “Mantovana Bread” from Marcella Hazan's “More Classic Italian Cooking.” Even then, Hazan referred to this bread as one that “used to be common” in Northern Italy. I have no idea how common it is today. Perhaps Giovanni (JoeV on TFL) can tell us.
I baked Gérard Rubaud's pain au levain for the second time this weekend. For background and detailed procedures, see my previous TFL blog entry. Gérard Rubaud Pain au Levain
Shiao-Ping's beautiful miches, based on MC's interviews with Gérard Rubaud, inspired me to attempt Rubaud's pain au levain myself.
Today's bake:
I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. I have added it, below. Happy baking!
Boules
Levain |
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Ingredient | Amount (Lbs & Oz) | Bakers' % |
Multigrain sourdoughs have a delightful complexity of flavor, wonderful texture and phenomenal keeping quality because of the moisture retained in the soaker, as well as the effect of the levain. They are delicious fresh-baked, but their flavor only fully develops after a day or two when the distinctive flavors of the grains and seeds have had a chance to meld.
