Tis the Season for Pain Au Levain
I didn't do much holiday baking this year mostly because I have had my focus firmly on bread and flour, and the infinite variety that flour, water, salt, and yeast can create. For my last post of the year, back to my learning bread - the bread that I made over and over and over again for a year before I went on to other things. Of course what's the fun without variation. This one is made with a mix of KA AP flour, White Rye, and High Extraction flour.
The White Rye for reasons I don't understand gives oven spring a boost.
The High Extraction flour, while containing a fair amount of bran, does nothing to reduce the lightness of the crumb.
The crust is crisp and crackly.
I thank all of you out there for helping me to learn how to bake, and also for sharing all your wonderful creations. Here's to a happy new year of baking in 2013!
Starter | |||||
Seed | 52 | 1st feed | 2nd feed | Total | Percent |
KAAP | 30 | 48 | 95 | 173 | 95% |
Whole Rye | 1 | 2 | 5 | 8 | 5% |
Water | 20 | 35 | 69 | 124 | 69% |
306 | 5.8 | ||||
Final | Starter | Total | Percent | ||
KAAP | 116 | 158 | 274 | 43% | |
Whole Rye | 8 | 8 | 1% | ||
High Ex | 250 | 250 | 40% | ||
White Rye | 100 | 100 | 16% | ||
Water | 320 | 114 | 434 | 69% | |
Salt | 11 | 11 | 1.7% | ||
Starter | 280 | 26% | |||
1077 | |||||
Starter factor | 0.92 | ||||
Mix all but salt and starter by hand | |||||
Autolyse 30 minutes | |||||
Add starter and salt | |||||
Mix various speeds in mixer for around half hour | |||||
note that 16g of KAAP were added during the mix | |||||
S&F on counter immediately after mix | |||||
Rest 10 minutes | |||||
S&F on counter | |||||
Rest 10 minutes | |||||
S&F on counter | |||||
BF 1.5 hours | |||||
Cut and preshape | |||||
Rest 15 minutes | |||||
Shape into batards and place in couche | |||||
Proof for 3 hours | |||||
Slash and bake at 450 for 20 minutes with steam | |||||
20 minutes without | |||||
Comments
Very fine Pain au Levain, Varda
And I wish you a very Happy New Year as well
Andy
and now one more question in 2012 - what is ananda? I know you must have answered this somewhere but most likely deep in comments. -Varda
Hi Varda,
"Ananda" is a Sanskrit word representing the state of bliss which Alison and I discovered when we met, got married and set up home together. It is the name we gave to our house.
It's also a bit of a play on the word "Andy", of course.
Happy New Year
Andy
That's lovely. -Varda
I notice that you got the point(s). ;-)
Happy New Year to you and yours!
David
David, I got three of four of the elusive points here (the last one came out as a nub.) Thanks for setting the standard. And I've enjoyed the lame that you pointed out (I ordered the one from Breadtopia.) Happy New Year to you too. -Varda
and one end rounded to satisfy everyone? Everything is perfect about this bread. Deep Dark (double D)crunchy brown crust, wildly open and glossy crumb... Just beautiful except for the pointy part :-) Very Nice baking Varda, Thanks for sharing this great bread and
Happy New Year to you and Yours!
pre-proof but post-proof one of them collapsed down into a nub. Shucks. Thanks so much. Your energy gives a boost to TFL. -Varda
Oh those look so good Varda, just love the light, airy crumb and crackly crust you've achieved on these loaves.What a great bake to finish off 2012!
Here's to a very happy and healthy New Year for you and your family, and all the best.
Franko
and a wonderful new year to you and yours as well. -Varda
for Pain au Levain? Your loaves look great.
Happy New Year,
Karin
Thanks Karin, and Happy New Year to you. -Varda
for more of your Pain au Levain! What a great looking pair of loaves to usher in the New Year.
Happy New Year,
Sylvia
out of place to post on such lean loaves at this time of year, but the stomach wants what the stomach wants. Thanks so much and Happy New Year. -Varda
What superb looking Pain au Levains Varda. Three gold stars for those pointy ends and a silver for the nub. :) That crumb is to die for. Would love to take a bite.
Season's greetings,
Syd
Nice to have you back to razz me. No one else has quite the knack. Thanks so much for your nice comments. Happy New Year. -Varda
You have learned your lessons well, Varda. Those are lovely loaves in all aspects.
Paul
A reinvention of apprenticeship and a good one. Thanks so much. Best wishes for a happy new year. -Varda
White Rye Booster. This is rocket science?...,
Beautiful loaves and best wishes in the New Year!
Bien Cordialement,
Wild-Yeast
just bread. :-) (Although I tried to use the pointy ends in the top picture to look like flames.) Happy New Year and thanks so much for your comments. (If I said Cordially yours it would sound stiff. So much better in French!) -Varda
Hi Varda,
Oh my, these are beautiful loaves - everything about them!
:^) breadsong
So I am very excited to take JH's Rye course in February. I think you took it? Thanks so much for your kind words. Always means a lot coming from you. Best wishes for the new year. -Varda
Hi Varda,
Oh, you're going to have a great time at your class, and I'm so happy you have the opportunity to take it, too!
I'll always be grateful for Mr. Hamelman for his book, and instruction at that class. The discovery of the beautiful taste of rye bread - what a gift!
Best wishes to you for 2013 and I'm delighted you have this wonderful class to look forward to.
:^) breadsong
Beautiful loaves Varda. I like to add some white rye every now and then also.
I know what you mean about what the stomach wants....the stomach must get!
Happy New Year to you and your family.
Regards,
Ian
and Happy New Year to you and yours as well. -Varda
And what spectacular bread to end the year with, Varda! fine, fine looking pain au levains.
Happy new year to you and yours Varda!
Khalid
and I'm looking forward to your good health and baking in the new year. -Varda
What were the added weights/proportions to the recipes? They are beautiful loaves
I added formula and instructions to the post. Let me know if you have any questions, and thanks for your interest. -Varda