October 16, 2010 - 4:06pm
10/16/10 - 70% WW Pain Au Levain
Here's the latest bake... 70% Whole Wheat Pain Au Levain... I'm trying to make a WW bread that also tastes good. I think this is one of my more successful results... I'm also working on a new boule shaping method that I'll call the "snail" method... I think this is the best method as of late for shaping... I'll post the recipe and method if anyone is interested... For now, here's another 360 degree view along with crumbshot. Enjoy!
Tim
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Lovely crumb for 70%!
This loaf follows the wonderful expectations I have of all the bread you post. Marvelous work!
Thanks Arlo... It's pretty good, but 70% WW is actually a bit whole grainy for my personal eating taste... I'm trying another one at 50% WW... I think this might be better for regular eating...
Tim
Oh, yes, I would certainly love to see your new boule shaping technique tutorial !
On a lightly floured surface, take your dough and gently stretch it out as if you were making a pizza. Then roll it into a log. Then with the seam side up, roll it into a snail. Then place it in a floured banneton to proof. When you are ready to bake, turn the loaf out onto a floured peel, slash across the top along the center of the spiral. Then place loaf directly on baking stone... Bake...
Tim
Thank you Tim,
your description seems to be quite clear. However, the "snail" pattern is not seen on the crust, so I may be missing something. I will try...
zdenka
Zdenka,
You are welcome... You won't see the snail pattern on the crust as this is a rather wet dough... You will see a spiral pattern in the holes in the crumb when you cut it open. For a more defined spiral pattern, you will need to use a lower hydration dough. Do a search for "mantovana/mantovane" bread from Italy.
Tim
very nice bread bbb. You might try some White WW at the 50% level to go with the WW and 50% AP or Bread Flour. Love the snail boule too. For 70% WW that is some awful nice crumb and the bloom was huge too.
Very nice as usual.