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.
[img]http://sourdough.com/gallery2/gallery/d/12358953-1/P4301027.JPG[/img]
![http://sourdough.com/gallery2/gallery/d/12358953-1/P4301027.JPG[/img]](https://sourdough.com/gallery2/gallery/d/12358953-1/P4301027.JPG[/img]){kind=link}
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.
Dough Formula
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.
[img]http://sourdough.com/gallery2/gallery/d/12358955-1/P4301028.JPG[/img]
![http://sourdough.com/gallery2/gallery/d/12358955-1/P4301028.JPG[/img]](https://sourdough.com/gallery2/gallery/d/12358955-1/P4301028.JPG[/img]){kind=link}
Replies
If I were to make a bread with relatively a lot of crust vs crumb, albeit nice and crunchy, I'll have to make just enough for one sitting. LD, how long did your crust remain snappy? Over here, it's as good as it gets only for a couple of hours, then it gets chewy. Don't mind a chewy crumb but the family isn't partial to fighting with bread with their teeth. But, I'd make this just for its name, La Flute...such a romantic name.
TP