Mr. Hamelman's Pain au Levain with Mixed Sourdough Starters

breadsong on 12 Nov 2010 at 21:31

Hello, This formula has some rye sourdough in addition to a liquid levain.
This is the first time I've tried making a bread with rye sourdough; I'm looking forward to tasting!
These loaves really puffed up during the bake - perhaps a bit underproofed although thankfully there were no blowouts.
From breadsong


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It looks like a situation where if there were any errors, the evidence will soon dissapear. Don't forget the crumb shots.

Hello Franko, Thank you for your compliments. I was really pleased with the oven spring on these ones. Thanks, from breadsong

Thank you for your compliments! 
We toasted some for breakfast...YUM.
Another lovely bread, with thanks to Mr. Hamelman.
Regards, breadsong 

Beautiful bake, Breadsong.  About what overall percentage of rye is in this formula?  I may need to try it.

Glenn

Hello and thank you! The rye is all in the sourdough build - 8% of total flour; the levain build uses 8% of total flour (bread flour); the final dough uses whole wheat and bread flour.  Overall: 84% bread, 8% whole wheat, 8% rye. 
I think if you try this one you'll be happy with it!  Thanks from breadsong

That's about the same percentages I use in my country pain au levain, but I'll have to try it with two levains.  It's probably time for me to have a rye starter on hand.  Thanks.

Glenn

Hello David, Thanks for writing. I scored them deeply and really tried to create a "flap". I thought scoring deeper might give them more room to move in the direction I wanted. The loaves were still kind of cool when I baked them; not wanting to risk overproofing them, in they went! The flavor is really good, slightly tangy, not overly sour - at least to my tastebuds. It was an absolute knockout toasted this morning. Thanks from breadsong