I'm continuing my exploration of bread baking with Gérard Rubaud's mix of flours. Today's breads were made with a firm levain, as used by Rubaud, and a high-hydration final dough. I made about 1500 gms of dough. The flour required is shown in the first chart.
|
Flour |
% |
Wt (gms) |
|
All-purpose |
70 |
583 |
|
Whole wheat |
18 |
150 |
|
Whole spelt |
9 |
75 |
|
Whole rye |
3 |
25 |
|
Total |
100 |
833 |
I divided the dough to shape two 500 gm boules and two 250 gm ficelles.
|
Total dough |
|
|
|
Ingredient |
Amount (gms) |
Bakers' % |
|
Flour |
833 |
100 |
|
Water |
650 |
78 |
|
Salt |
16 |
2 |
|
Total |
1499 |
180 |
|
Levain |
|
|
|
Ingredient |
Amount (gms) |
Bakers' % |
|
Flour |
183 |
100 |
|
Water |
103 |
56 |
|
Active starter |
47 |
26 |
|
Total |
333 |
|
|
Final dough |
|
|
|
Ingredient |
Amount (gms) |
Bakers' % |
|
Flour |
650 |
100 |
|
Water |
547 |
84 |
|
Salt |
16 |
2 |
|
Levain |
286 |
44 |
|
Total |
1499 |
|
We had some of the baguette with dinner. It is a mildly sour bread with a delicious flavor, like the other breads made with this mix of flours.
David
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The crumb is fantastic. Very inspiring to a beginner like me.
David
Amazon has shipped the Pure Komachi tomato knife, thank you for the advice. Now if I only acquire the skill to use it, I'll Be in good shape ! LOL
Such beautiful loafs again. Thanks again, Patrick
David, and you always present your loaves wonderfully. I also favour that mix of those 4 flours (in varying quantities) they just seem to work. Cheers Steve
They look gorgeous! I love, love, love the open crumb. What lovely loaves. Thanks for sharing! Al
The baker percentage of active starter in levain is 86%. Why is that?
The crumb looks very nice. I always like to see your bread making.
Errrrr .... It's a typo. The correct % is 26.
Thanks for catching it!
David
David, I'm just baking my first G. Rubaud flour mix loaves using your formula and I was surprised to find you only used 2 g of salt. Is that really so? It doesn't seem like a lot and I upped the amount. Is it a typo?
Kirsten
Hi, Kirsten.
In the "Final Dough" chart, the numbers in the Bakers % and Amount columns got switched. The formula calls for 16 gms of salt.
I fixed it.
David