Dana D's blog

and make something you are proud of.

Basic pain au levain, just posting to share in my triumphs as well as my failed attempts.
78% hydration
90% AP
10% White Whole Wheat

12 hour overnight retard

Followed the Tartine WW formula verbatim, used King Arthur's White Whole Wheat because it's what I had on hand. Final retard in the fridge for approx. 10 hours. These passed the poke test, but my instincts were still telling me they were underproofed? Above was the last loaf baked, and I let it proof on the counter for 30-40 minutes prior to going in the oven.
It was definitely the best loaf with the most spring. Any advice for me here? Is less noticeable oven spring indicative of an underproofed loaf?

Just posting to catalog photos and thoughts as my baking progresses.

This first batch:

-Outer crumb was light and airy, but when I cut into the middle of the loaf, it was much more dense.

-I got impatient during the final rise and was feeling antsy, so I baked after only 2.5 hours.

-I still felt pure joy when I took the steam lid off and saw that my all day project had been successful!