Pain de Campagne.. for lack of a better name

 

 

 

Pain de Campagne

 

This weeks bake is somewhat of a hybrid between Hamelman's Vermont Sourdough with increased Whole Grain and a formula posted by JoeVa back in January of this year for a Pane a Lievito Naturale con Segale Integrale .

http://www.thefreshloaf.com/node/15474/pane-lievito-naturale-con-segale-integrale

 

The final dough includes a ratio of 20% whole rye flour as well as malt syrup and nondiastatic malt powder. The malt syrup helps provide the natural yeasts with sufficient nutrition during the long fermentation of this dough (30+hrs) and the nd malt powder is used for added flavour, similar to JoeVa's formula. But where Giovanni's posted formula calls for a stiff levain, I used a liquid white levain as per Hamelman's Vermont Sourdough with increased Whole Grain because that's what I had active at the time. Since the levain is a wheat based leaven I'll just call this a Pain de Campagne for now unless someone has a better suggestion for it. The bread has a good sour note to it that combines well with the malt for a balanced overall flavour. The crust is chewy and the crumb is even, which makes it a good loaf for sandwiches and everyday use, and a bread I'll be making often. Formula and photos included.

Cheers,

Franko

 

 

Ingredients	%	Kg	Kg
Levain
Mature white Liquid Culture	13.3	16
Bread Flour	100	120
Water	125	150
Total		286
Final Dough
Rogers Unbleached Bread Flour	80	600
Nunweiler's Dark Rye Flour	20	120
Levain	30	286
Malt Syrup	0.5	3.6
*Non-diastatic Malt Powder	1	7.2
Salt	2	14
Water	52	380
Total		1410.8
Total Hydration	73.9

• non diastatic malt powder can be found online at KA

http://www.kingarthurflour.com/ or possibly at a health-food

store. It's added for flavour only and can be omitted if unavailable

Procedure:

Mixing Time-5 minutes on 1st speed 7-8 minutes on 2nd speed

Desired Dough Temp-76F

 

Add all ingredients except the salt to the mixing bowl and mix on

1st speed for 2 minutes. Add the salt and mix for an additional

3-4 minutes on 1st speed, or until all the ingredients are combined.

Mix on 2nd for 7-8 minutes until the dough is cohesive but not fully

developed. Turn the dough out onto the counter/bench and work by

hand until the dough is smooth and well developed. The dough

should have a medium feel to it, pliable but slightly resistant to the

touch.

Bulk Ferment -2 1/2hrs at 70F

First stretch and fold after 50 minutes

Second s&f after 50 more minutes

After a full 2 ½ bulk ferment, round lightly, cover and rest for 15 min ,

then shape as desired. Place in floured banneton (if using) and place

in refrigerator or at a temp of 58F or less for 26hrs. After this time bring

the dough to room temp for 4 hrs or until almost fully proofed, slash, and bake at

500F for 10 minutes with normal steam then reduce the temp to 440F for

the remaining bake time of 30-35 minutes, rotating the loaf after 20 min

to colour evenly on all sides. Cool for 8 hrs minimum, wrapped loosely in

linen on a wire rack before slicing.