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October 23, 2016 - 12:04am
SteveB's picture
SteveB

80% Hydration Pain au Levain

For some time, I've been intrigued by a new (to me) technique for handling high hydration doughs, skillfully demonstrated by Mac McConnell of the San Francisco Baking Institute in his YouTube video: 

http://tinyurl.com/zuyksdd [1].


I finally decided to give the technique a try and it worked beautifully. Shown above is the result; an 80% hydration pain au levain with 10% pre-fermented flour and no commercial yeast added, The ingredients were hand-mixed just until incorporation and the resulting rough dough was given folds at 1, 2 and 3 hrs. into the bulk fermentation.

SteveB

www.breadcetera.com [2]


Source URL:https://www.thefreshloaf.com/node/49534/80-hydration-pain-au-levain

Links
[1] http://tinyurl.com/zuyksdd [2] http://www.breadcetera.com