When I was making the pretzels my mind was reminded about a bread I had read about in "Local Breads". The bread is called La Flute gana. The name makes me think that it is a bread that skinny but I'm not sure. The formula in "Local Breads" makes three loaves at 223 grams so I figured it was small and skinny. Corn flour makes up 9% of the flour in this version of the bread so I had to find some whole dried corn and make some flour. The formula also is based on yeast and I had to change it so that is was 100% sourdough. Do I have anything like the original? I would think not but I did come out with a nice bread. I also found a formula for making this bread in "The Bread Baker's Apprentice" that is very different. What I learned most of all is that "La Flute gana" is a very famous bread and I don't think what I made should be called that but not sure what to call it. Anyway the idea originates from that bread. Here is a picture of the loaves to get you started.
Here is what I did to make the bread.
1st Preferment Build grams percent
Starter 15.15 50.00%
Flour 30.31 100.00%
Water 30.31 100.00%
Total 1st Build 75.77 250.00%
I made the first preferment in the evening and let if ferment over night, about eight hours.
2nd Preferment Build
Starter 1st build 75.77 85.71%
Flour 88.4 100.00%
Water 88.4 100.00%
Total 2nd Build 252.58 285.71%
The next morning I made the 2nd build and let it ferment while I was at work. When I got home from work I mixed this dough up.
Flour 265.87 100.00%
Water 146.23 55.00%
Salt 5.32 2.00%
Preferment 2nd Build 252.58 95.00%
Total 670 252.00%
The flour is 9% corn flour, 25% fresh milled whole wheat, and 66% AP flour. I mixed everything but the salt together into a shaggy mass and let it sit for 30 minutes. Then I added the salt and finished mixing. I did two stretches of the dough as it was fermenting. When it raised up a bit I put it in the fridge overnight. The next day when I got home from work I took it out shaped it and let it do its final rise. The bread was baked at 450°F for 25 minutes. The crust thin and crunchy, actually it explodes when it is cut. The inside is nice and moist with nice holes. There is a slight sweet flavor that I think the corn flour gives to the bread. Here is the crumb shot.