Pain de Rémésy 2025 update

I've been tinkering with the Pain de Rémésy recipe off and on and am sharing a modification that seems to work better and more reliably.

Here goes:

83% strong bread flour

2% rye flour

15% whole wheat flour

1% salt

2.5% sourdough starter

Less than a gram of instant baker's yeast (~0.6-0.7). I use a bit less than 1/8 a teaspoon. This is added in a supporting role, to help ensure a decent rise.

62% water at 24 C (75 F). This cooler water helps keep the dough from fermenting too quickly, even in the cooler fermenting temperature.

Mix and do minimal kneading (1-3 minutes maximum) then put in a container in an area that is between around 15-20 C (60-70 F) for at least 20 hours. There is no need to do anything else at this point. No stretch and folds, etc. Just let it ferment.

I typically shape the dough at the 20 hour mark, so long as it has reached the right volume, then put in a Pullman loaf pan and bake when it has just about reached the top. The Pullman loaf pan is lightly buttered. Time varies, but generally it is ready to go 24 hours after fermentation starts. I sometimes put in in the oven with a light on which helps the proof.

Bake at 230 C (450 F) for 5 minutes.

Reduce temperature to 218 C (425 F) and bake for 40 minutes.

Remove lid and reduce temperature to 204 C (400 F) and bake for 10 minutes, or until desired color.

Some pictures follow.