Description
Today I have to plan a French day. I present to you a classic Pain Au Levain. Coarse-pored crumb and a thick crunchy crust is explosive. Remember how in the song: "How delightful evening in Russia... and crunch French bread"? Personally, I doubt that Russia ever had baked French roll. Here always preferred quite a fancy "to victory in meten, sour cream meshon, but in oil of praan" bread, finely porous thin-crust, and on holidays, and on weekdays simple - rye. But just sing - so you know ;) thanks for the recipe Michael (crucide).
Ingredients
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Rye flour
47 g
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Flour
857 g
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Sourdough
30 g
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Water
580 g
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Salt
17 g
Cooking
French bread is made on thick sourdough. It looks like soft dough. For its preparation mix 30 g yeast, 75 g of water, 125 g flour, 10 g. of rye flour. Cover and leave for 12 hours at room temperature.
Mature leaven.
Rose by almost 3 times. Rye flour gives the starter extra food for the inhabitants and they, as you can see, they reproduce readily and with great pleasure!
Dough: 732 g of flour 37 g of rye flour, 224 ferment, 505 g of water, 17 g of salt. First you need to mix water and flour to prepare fresh dough. I had 600 g of wheat flour to soft dough.
Write unleavened dough for autolysis 30 minutes, then knead for 10 minutes until medium gluten development. At the end of kneading to combine the dough with yeast and salt and hybrids for another 2-3 minutes.
Put dough in oiled bowl, cover and leave to ferment for 2.5 hours.
In the process of fermentation, fold the dough two times with an interval of 50 min. to Fold like a business letter.
To form a round or oval loaf.
Transfer to a proofing basket. If not, you can use the grated flour with flax or cotton cloth and a colander.
Cover the workpiece to not zavetrilos, to give a delay of 2.5-3 hours at 23-25C.
Put the bread on a baking sheet without sides with baking paper, or on inverted baking sheet,
Make the cuts. Throw the bread together with paper (like the shovel) on a stone in a pre-heated oven. Bake with steam (first 15-20 minutes) 230 °C, 40-45 minutes. Let the bread cool to room temperature.
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