What Should I call this bread?
Maybe I spend too much time thinking about bread names, but for me it's part of the fun. I'm experimenting today. I'm trying to replicate Acme's Pain de Campagne. I don't have the formula (I'd love to know what flours they use), but I've enjoyed it many times and I've baked a few breads of the same general type. Here's the formula I'm using:
Final Dough (66% hydration, including levain)
680 grams KAF European-Style Artisan Bread flour (88%)
45 grams Whole wheat flour (6%)
45 grams Whole rye flour (6%)
425 grams Water (55%)
17 grams Salt (2%)
306 Liquid levain (40%)
I'm using Hamelman's Vermont Sourdough technique (autolyse, 2 1/2 hours primary ferment, 2 1/2 hours proofing).
I could just call it Pain de Campagne or Pain au Levain. Maybe Pain de l'Arse?
Or, I could give it a geographic name like San Francisco Sourdough (oops...that one's taken). San Francisco Country Sourdough sounds a bit strange.
Any suggestions?
Thanks.
Glenn
San Francisco speaks of fog:
Brumeux de jour de Pain
Hi Glen,
Should we try to get a few facts about our formula in our bread names
for example you use 3 flours, main flour at 88%, hydration 66%
So how about "Three flour 88/66"
Another question, in your formula the percentages do not include the flour & water in the levin. I have seen this done both ways, what is the normal way to quote Bakers % ?.
Bill Parker
I've seen lots of sourdough formulas show both the final dough percentages and the composite percentages (with levain). In the formula I used the levain is a large percentage of the final dough and accounts for a lot of the water, so I calculated the total hydration.
As to the name, at the moment I'm calling it "World Series Sourdough".
See my new blog post for the details (http://www.thefreshloaf.com/node/20228/shall-we-call-it-san-francisco-country-sourdough).
Glenn
You could call yours SD40 or Formula 409. Oh, wait; those might trigger cease and desist letters.
gary
Too bad SF will destroy texas, that's just science.
The jump from "Pain de Campagne or Pain au Levain" to "Wold Series Sourdough" is big leap and if there's a connection or common theme there I've missed it. If it's baseball you're focused on for a name, why not try "7th Inning Stretch Sourdough" (assuming you use the S&F method for kneading)
..Preparation A, Preparation B..and so on. I'll probably skip the letter H to maintain the highest level of decency. Oh well, on second thought, I'll just abandon the whole concept. :)
It keeps the country bread theme but shifts the nomenclature from French to Spanish.
Paul