March 6, 2024 - 8:08am
Forkish Pain de Champagne le style EIB Week of 03/11/2024
Hands on laboratory practice.
Day #1 begin the three step leivin build
Day #2 complete leivin fortification, main dough build/fermentation, and cold retard
Day #3 The end game (Bake).
After putting Slo-Mo through his paces he performed admirable. He had more than enough power of provide the lift requirements. It was a bit challenging working with the sticky 80% hydration dough. Working with Maurizio's almost as highly hydrated doughs was a good primer. The stepping stone method I call it. The deep rustic wood fire coloration is just what I was going for! The depth of flavor is amazing. Enjoy the photo montage.
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Red fife & whole grain einhorn. You are looking at $50.00 American worth of heritage flour. This will be an epic exercise indeed!
How did you get that awesome color without a wood burning oven?
That crumb….just beautiful.
I have to look up this formula and see if I have it. I own a lot of bread books but don’t use them much anymore.
Cooking two loaves at once at a slightly higher temperature than usual made it easy to almost kill two days work. These are the numbers on the dough. Pretty non remarkable. The process is pretty straightforward too. I would say make up a strong active levian with the carictiristics you like. Sorry it is so small.
I have to buy some Einkorn berries and give it a go.
Use any whole grain you like. Substitute barley for the rye. Wing it! I must say This combination is a winner. I wonder how different Walmart whole wheat would have effected the finished product?
Lovely crumb Will, just wonderful.
Benny
Benny.