I had a chance to make my faux pain au levain over the last few days. (I call it a faux levain because it's made with yeast rather than wild sourdough, as it ought).
I've been perfecting my technique over about four years, and it's really my signature bread. Roughly, it's equal parts white and wheat flour, kneaded, and then slowly ripened in the fridge for at least 24 hours. Then I place it in a brotform (actually, a plastic colander with a clean towel) for its second proof, and slide it onto a baking stone or tray in a 450 degree oven, in which I've left a tray of water evaporating for moisture during the entire preheating period, for slowish baking.
As you can see, the result is really a nice bread, with great distribution of holes (large, medium and small), a thick crust, and a subtle, yeasty aroma and flavor.
2 comments:
You really need to get the better camera. Although I can tell this is a beautiful loaf (the crumb is superb), you need to document your creations.... for posterity.
Oh, Aran, I know. My girlfriend with her fancy pants camera wasn't around (i.e, at 2 in the morning) so I was stuck with this. I guess I should buy my own!
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