Pain Rustique with Whole Wheat

Pain Rustique with Whole Wheat

The inspiration for this formula derives from Hamelman's Pain Rustique, which is a high hydration dough made with a commercial yeast poolish. The crumb is very open and moist, much like a ciabatta, perfect for dipping in olive oil.

I had some neglected starter in the fridge which I decided to use in place of the yeast in the poolish. I suspected that it wasn't strong enough to raise an entire loaf, but I knew it would add a little extra flavor. Also, I used whole wheat flour in the poolish. I think this lends a mild sourness without covering up other flavors. This is especially true in bread made primarily with white flour.

The end result was as you would expect from a high hydration dough: open crumb, soft crust, and almost-buttery overtones. It was very much like a no-knead loaf, or Reinhart's pain a l'ancienne.

Method

1. Mix poolish and ferment in a warm place for 8-12 hours. Should be bubbly.

2. Autolyse: Mix poolish, flour, and water, let rest for 20 minutes.

3. Mix final dough: add salt and yeast, mix well until gluten strands form. I did a few impromptu "slap and folds" in the mixing bowl. This requires wet hands.

4. Primary Fermentation: 70 minutes. Fold at 25 and 50 minutes.

5. Turn out dough onto well floured bench. Cut in half and shape loosely. I make boules, but you could also just leave the dough as rectangles.

6.a Preheat over to 500F.

6b. Proof: Let dough rest for 20 minutes. I placed my floured-side down (seam side up) on a proofing towel, and covered with mixing bowls to prevent drying out.

7. Carefully turn dough onto parchment paper, seam side down. Score with a simple square or single cut.

8. Slide into oven, steam, and turn oven to 460. Bake for 15 minutes. Open oven to let out steam, bake for another 15-20.