The Fresh Loaf

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Rubaud Pain au Levain - No FFs

Gadjowheaty's picture

Rubaud Pain au Levain - No FFs

Redundant because I've done this bread quite a bit, but a new experience in that I relied solely on the KA, plus the regular accordion folds, for development.   Usually I rely on the KA minimally - to mix roughly for autolyse, then to incorporate the levain and salt just barely before doing hundreds of FF's.  

Lingering heart issues make it difficult to do FF's in the way I used to (at least  for now).  So I thought I'd see it through with just using my humble 4.5 tilt-head with the after-market spiral dough hook.  KA 1 x 4 minutes, KA 2 x 3 minutes, where I checked for what I call "90% windowpane," a habit learned from Hamelman's recommendation to take the dough up to but not all the way in the mixer bowl, finishing development by a fold or two.  I would normally have developed the dough almost completely through FF's and accordion folds in the bulk fermentation bins.

Here, after this KA improved mix, my normal accordion folds:  every 30 minutes x 2 hours, every hour to 4 hours (in this case).  Proof was 1 1/4 hours, surprised me a bit as I expected longer.

What have I learned?  I must craft a way to justify a dedicated "knetemaschine" without getting killed by my wife.

naturaleigh's picture

Looks like good bread to me!  Nice and hearty but with decent crumb.  How are you enjoying your spiral hook?  I've only had mine a few weeks but I am wishing I had known about it makes short work of kneading, at least on my little KA machine.  I'm super happy I bought it...the happiness to cost ratio on that purchase was pretty high ;-). Interesting tip on the 90% windowpane.  I'll have to explore that with my next mix.  

For a less intensive method, I've been curious about this link from the Bread Code baker.  Since it includes 100% WW I wanted to give this a try.  

Hope you get the approval stamp on your knetemaschine...viel Glueck!

Gadjowheaty's picture

Thanks naturalleigh!  Yep, I'm pretty amazed at the difference.  Totally agree with you - best $ per value I think I've spent in this hobby yet.  Though...have to admit....makes me lust for a real spiral.  Don't tell anyone.

And thanks for the link - haven't watched it yet but the first few seconds nailed me due to that BREAD!  Never knew of the baker and subscribed.  Thanks again.

jl's picture

And tell her it's impossible to make it by hand.

Gadjowheaty's picture

Hahahhaha - I do, so I'm screwed, lol.  I get two loaves at a time from my little 4.5 qt KA, and as a family of 3, I can't argue for a higher capacity.  Damn....great idea...... :(


FYI - I have his books but just found a website that has his recipe.  I use Thomas Keller's brioche (in 3 of his books - French Laundry, Bouchon, Ad Hoc at home), which is itself an homage to his friend, the late, god-like chef Jean-Louis Palladin.  It may seems nuts, but it works.  Incredible brioche.

Benito's picture

Very nice bake Paul, glad to hear that you’re also happy with the spiral dough hook.  I’m down in Florida now so I ordered one as well and it arrives tomorrow.  I won’t be able to try it out until at least 4 weeks from now though.  In the meantime I’ll have to get my baking fix watching other TFLers bakes being posted.