Une nouvelle recette de pain au levain, celui-ci a été réalisé avec de la farine T65 et un temps de pousse de 36 heures. Je teste différentes méthodes, jusqu’à obtenir le résultat souhaité. Pour cette recette, j’ai utilisé moins de levain que pour la recette du pain de campagne au levain.
RECIPE IN ENGLISH:
LEAVEN BREAD #2
I’m experimenting different bread techniques and flours at the moment. We’ve got several kinds of flour over here in France today’s bread recipe uses a strong wheat bread flour unbleached. I have also experimented a longer bulk fermentation about 36 hours and I’ve also reduced the amount of leaven.
500 g / 17.64 lbs strong Bread flour unbleached
300 g / 10.58 fl oz water at room temperature
10 g / 2 tsp of grey salt, Guérande salt type
100 g / 3.52 fl oz Leaven
- In the bowl of your stand mixer or a salad bowl, add water and leaven, then combine with a wooden spatula.
- Then add flour and salt.
- Place the bowl on the food processor and start it on low speed for 1 minute. Cover with a clean dishtowel.
- Now we will start a process that will last for 2 hours: « stretch and fold ». We will do this process every half hour for 2 hours.
Meaning we are going to moisten our hands to stretch the dough and folding it on itself while turning the bowl. We repeat the gesture about 4 times.
- 1st 30 min. Rest, then stretch and fold the dough on itself, turn the bowl, stretch and fold, and so on 4 times. Cover the bowl.
- 2nd 30 min rest, then repeat the same process.
- 3rd 30 min rest, then repeat the same process.
- 4th 30 min. rest, flour the work surface and take the dough out of the bowl. Stretch the dough and fold it on itself, do the same on each side.
- Then, without kneading the dough, form a ball by turning the dough.
- Use a « Banneton » or put a clean dishtowel that you will flour generously, using a sieve.
- Place the dough upside down, and lightly flour the surface.
- Cover the bowl with a dishtowel and store it in the refrigerator overnight or for 6 to 8 hours on your work surface. Personally, I stored my dough in the refrigerator for 2 nights.
- In the morning, take the bowl out of the fridge. Take a baking sheet, add a layer of baking paper and turn the dough on it. Cover with dishtowel.
- Let it rest for 30 minutes.
- After that time, start the oven at 250°C and place a Dutch oven or Pyrex casserole.
- When the oven is hot, using potholders, take the Dutch oven out.
- Score the dough using a razor blade or a steak knife.
- Remove lid on Dutch oven, holding the baking sheet place the dough in it, cover with the lid and cook in the oven for 20 minutes at 250°C.
- After 20 minutes, remove lid using a potholder.
- Cook for 30 minutes at 240°C.
- At the end of this time, get the Dutch oven out and put the bread on a rack to cool down.
- Be careful, sourdough bread continues baking for at least 2 hours after being taken out of the oven, so don’t cut it before! A very hard task!!!