Pain de Campagne modified from
Forkish Evolution of Bread
The Will Falzon method
The tale of the bake
Total formula
Flour - 1032.5 (includes prefermented flour from levian) - 100%
Water - 832.5 ( includes water from levian) - 83.5%
Unfed discard - 65 ( at 100% hydration) - 6.3%
Salt - 20 - 2%
Breakdown
Bread flour - 875 - 85%
Einkorn WW - 75 - 7.3%
Rye - 25 - 2.4%
Purple Barley 25 - 2.4%
Water - 800
Levian - 65
Salt 20
Overnight room temperature bulk fermentation the dough tripled in 12 hrs.
No rest period after divide
The shaped loaves were immediately put to cold proof for 2 hrs 45 minutes
The bake
Oven preheat to 550° F
First 20 minutes baked with steam at 450°F
Oven purged
Final 20 minutes baked dry for an additional 20 minutes.
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