This sourdough was inspired by Johnny's Cibatta Integrale. In making this sourdough, I also referenced Peter Reinhart's Pain a l'Ancienne formula in his [i]The Bread Baker's Apprentice[/i], page 191. Reinhart's formula calls for one night retardation only; however, I used Johnny's timetable as described in the Method below. For a full description of how I came across Johnny's post and Reihhart's formula, please see [b]here[/b].
I made two versions of this levain bread, one using white bread flour, the other wholemeal flour. The overall dough hydration for the former was 78% and for the latter 85%, as wholemeal flour is generally more thirsty than white bread flour.
The ingredients immediately below are for the Wholemeal Pain a l'Ancienne.
|starter @ 75% hydration (5% rye)||182 grams||6.42 oz||38.32%|
|Wholemeal flour||475 grams||16.77 oz||100.00%|
|ice cold water (or room temperature water)||414 grams||14.61 oz||87.16%|
|salt||11 grams||0.39 oz||2.32%|
- Total Flour Weight:
- 475 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
The night of Day 1: Refresh the starter (in 2 feedings over 24 hours to arrive at the quantity required)
The night of Day 2: Combine all ingredients (except salt) and autolyse 20 minutes, then add salt, mix by hand for 1 to 2 minutes, then place the dough [b]straight[/b] into the refrigerator overnight
The morning of Day 3: Take the dough out and fold [b]once[/b], return to the refrigerator
The night of Day 3: Take the dough out again and over the next 4 - 5 hours stretch & fold the dough [b]once[/b] every hour; then shape and place the dough in a banneton, proof at room temperature for one hour, then move it into the refrigerator again overnight
The morning of Day 4: Pre-heat oven to 250C; once the dough is loaded, steam the oven with 1 cup of hot water and turn the heat down to 230C. Bake for 15 minutes; rotate the dough so it gets even browning; turn the heat down to 210C and bake for a further 30 minutes.
[b]Wholemeal Pain a l'Ancienne[/b]
The ingredients for the White Pain a l'Ancienne are:
- 182 g starter @ 75% hydration (5% rye)
- 455 g Unbleached bread flour (11.9% protein)
- 358 g ice cold water (room temperature water would work fine too)
- 11 g salt
[b]White Pain a l'Ancienne[/b]
I find folding the dough in a clean and [b]oiled[/b] bowl the easiest. The oil seems to protect the skin of the dough from sticking and tearing. Also, I try NOT to wash the bowl with washing detergent as the mild antiseptic may harm the yeast.
Grilled Pain a l'Ancienne with buffalo ricotta by Australia's Paesanella
Cheese Manufacturers, drizzled with honey and garnished with honeycomb