I made my first Pain Levain with help from this site. It took a week to make the starter and about 18 hours for the bread to rise. I didn't shape it once it had rose I was worried it would be flat. I baked it in the oven with a tray of hot water beneath it.
I don't know how to fill out the table which shows the amounts I used on this (if someone could explain)
Starter was like this:
White flour (i used bread flour), Rye flour and Evian water.
Mix 100g water (tepid), 50 Rye, 50 White flour left in a warm spot for 24 hours coverd in cling.
Day 2. Measured out 75g from starter and binned it. With the remaining starter I added 50g of white flour, 25g rye and 75g of tepid Evian. Did this twice a day for another 2 days. Then I fed the starter just once a day.
By about a week it was really gassy and i couldn't wait any longer.
The mix was 300g White flour, 75g Rye, 250g starter and 210ml of tepid water. I used a kneading machine for 10 mins. Then did the "slap and fold" technique of kneading by hand.
Left in an olied bowl for 1 hour, kneaded by hand again and then left over night.
It had risen nicely by morning.
I baked it in the oven for 30 mins at 180 degrees C.
|ABA Product||ABA Standard|
75g Rye Flour
210ml tepid water