Le pavé d’autrefois
Loosely based on the formula for Le pavé d’autrefois
(Old fashioned slab) in the book, Le Pain, l’envers du décor (Bread, behind the scenes) by Frédéric Lalos.
His version used commercial yeast and a poolish.
Ingredients:
Levain:
100% hydration fed with KA Bread flour – 300g
Soaker:
Water – 564g
KA Whole Wheat flour – 107g
Bay State Medium Rye – 71g
Bob’s Red Mill Buckwheat flour – 71g
KA Bread flour – 315g
Final Dough:
KA AP flour – 286g
Sea Salt – 20g
Process:
Fed active starter 8 hours prior to mix and fermented at 70°F
Flour soaker established 3 hours to
mix and held at 70°F
Mixed Levain, Soaker and Final 286g of
AP flour by hand and rest for 30 minutes.
Add salt.
Stretch and Fold at 00:15, 00:30,
00:45, 01:15, 02:15 for a total bulk ferment of 4 hours.
Turn out dough onto heavily floured
surface and fold over on itself. Rest 1 hour covered.
Spread out dough by dimpling with fingertips.
Rest 1 hour covered.
Cut into slabs of desired size and
bake on stone in preheated oven at 460°F for 35-45 minutes, depending on size.
This was a fragrant and tasty bread , somewhat like a rustic lower hydration ciabatta.
Comments
Beautiful loaves! Love the colour of the crumb!
I've always been interested in using buckwheat flour in breadmaking. How does the bread taste like?
BW
lumos
Buckwheat has a strong earthy taste without being bitter. I would warn you to use in moderation, as it has a tendency to overpower all other flavors.
Thank you, asfolks. :)
As a Japanese, whenever I hear/read a mention of 'buckwheat,' the first thing that comes to my mind is this....
....'soba' the most traditional type of Japanese noodle, especially in colder areas.
I know buckwheat is used to make bread, pancakes, etc. in Eastern European countries and some parts of France, but the only time I've ever used it apart from making soba was to add small amount to my pancakes, for the fear of my bread tasting like soba ......though I must hastily add I love soba very much. Just that I can't get around the idea of my bread tasting like soba. I may get a strong urge to dip the slice in the soya based noodle sauce....:p
Probably my biggest challenge is to overcome my fixation with this image of Japanese buckwheat product......:p
Does buckwheat change how the dough behave a lot? It hardly contains gluten, doesn't it? We always mix in strong flour when we make soba to bind the dough. Higher the proportion of buckwheat, better soba, but it's also more difficult to make.
lumos
I have only used buckwheat as an addition to bread at 10% or less of the total flour and have not noticed it affecting the dough any more than any other non-gluten addition. I am by no means a buckwheat expert though, I have only used it a few times.
Alan
Hi,
I baked a 95% whole wheat sourdough and used a cooked whole grain soba noodle as an add-in (folded in during lamination stage). You can see the noodles in the cross sections when the bread is cut but the taste of the soba is not overwhelming. I am going to work in more of the noodles since they do not seem to affect the dough development during fermentation. The other add-ins were toasted pepitas, freshly grated ginger and fresh orange zest. I aimed for a somewhat narrow oblong loaf at about 3in tall after oven spring. It make really nice mini sandwiches or open faced sandwiches with cheese and toppings.
crumb combo. Shapewise it looks like a ciabatta, color looks like whole wheat. Just when I start thinking all bread looks alike.... Thanks for posting in such detail. -Varda
The unique look is what drew me to this formula. It also had a great flavor and was fun to bake as well. Thanks for your comment.
Alan
Hello,
Thanks for sharing that formula - that bread must be delicious with the combination of flours.
:^) from breadsong
Thanks, it was quite tasty. Toasted, with a drizzle of honey, the buckwheat really shines.
Looking Great Asfolks! your photography needs some daylight, and your breads will shine!
Thanks for the compliment, you are absolutely right about my photography.
Somehow, I never thought my lack of photography skills would be a factor in my baking...
Hi asfolks,
A truly excellent example of what this type of bread should be all about. The crumb looks delicious; it is really hard to make the greyness from buckwheat look that good in a bread dough. I agree with breadsong about the choice combination of flours you have used to achieve this.
Sadly the only place I have come across loaves labelled as Pave is on the shelves of supermarket in store bakeries here in the UK. Given I have spent time working in ISBs to get me through bakery qualifications, I know these come in as baked and frozen. They are then re-baked. I'll be as kind as possible and say they are extremely ordinary and dry out very very quickly.
How lovely to see such a fine alternative
Best wishes
Andy
I have struggled with the greyness of buckwheat in the past. It is quite unappetizing to have your bread look like a lump of clay, but I do love the flavor!
What a wonderful combination of flavour these loaves must have with the rye and buckwheat components to them, and I love the rustic look as well. Beautiful crumb and crust you've achieved here asfolks, nice work! I've been looking for a good way to use the buckwheat flour that I have, but haven't run across anything as interesting as this formula so far. Thanks for posting this. Saved in Favorites.
Franko
I really appreciate the kind words.
I think you will enjoy this when you get around to baking it.
Alan
Lovely rustic looking loaves. Great crumb.
Best,
Syd
Fantastic! Thank you for your bread.