Pain Au Levain Food

MY PERSONAL FAVORITE PAIN AU LEVAIN

Steps:

• Measure the ingredients and calculate the temperatures. Combine the levain and water in a 6-quart bowl. Break up the levain well with a wooden spoon or squeeze through your fingers until it is broken up. Continue stirring until the levain is partially dissolved and the mixture is slightly frothy. Add 1 cup (5 ounces) of the flour and stir until well combined. Add the salt and just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, until dough is firm and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
• Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature, the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until increased in volume about 1/4 to 1/2.
• This dough will not behave like an ordinary yeasted bread dough. It won't rise to a puffy state.
• Deflate the dough by pushing down in the center and pulling up on the sides. Transfer to a lightly floured work surface and knead briefly. Shape into a tight ball and place on a lightly floured board. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
• Flatten the ball with the heel of your hand on a lightly floured work surface into a disk. Shape into an oblong loaf about 14 inches long. Place the loaf seam side up in a well-floured couche*. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until almost doubled in volume, or until a slight indentation remains when the dough is pressed with a fingertip. This dough gets softer, lighter, and very delicate as it proofs?more so than any other dough in this book. After 4 hours there will be a pronounced difference between the dough you set in the couche and the final light dough.
• Preheat the oven and baking stone to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn.
• Using the couche as an aid, gently roll the loaf from the couche onto a lightly floured peel so that it sits seam side down. Using a very sharp, serrated knife or a single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until the loaf begins to color, about 20 minutes. Reduce heat to 400 degrees and continue baking until deep golden in color and the crust is firm, 20 to 25 minutes.
• To test the loaf for doneness, remove and hold the loaf upside down. Strike the bottom firmly with your finger. If the sound is hollow, the bread is done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on a wire rack.
• Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree F) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate.
• *Couche?French for "couch" or "resting place". This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves.
• Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
• The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain.
• The Chef Day 1 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water
• Combine the flour and water in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours.
• Day 2 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water
• The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover, and place in a moderate (70 degree) draft-free place for 24 hours.
• Day 3 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water
• It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours.
• It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, it's fine. You now have a fully ripe chef ready to transform into a levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days.

PAIN AU LEVAIN

Steps:

• Make the sourdough starter. Combine all of the ingredients in a mixing bowl. If using a mixer, mix on the lowest speed using the paddle attachment for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, use a large spoon and stir for about 2 minutes, until well blended. The starter should feel dough-like and tacky or slightly sticky; if not, stir in additional flour (if too sticky) or water (if dry) as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 3 days.
• Make the dough: cut the starter into 10 to 12 pieces and put them in a mixing bowl. Pour in the water, then add the yeast (if using) and mix with the paddle attachment on the lowest speed or by hand with a large spoon for about 1 minute to soften the starter. Add the flour and salt.
• Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 3 minutes, to form a coarse ball of dough that's very tacky and slightly warm. Let the dough rest for 5 minutes. Resume mixing on medium-low speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple and tacky by not sticky ball of dough.
• Knead the dough by hand for a few seconds, then form it into a ball. Let the dough sit uncovered for 10 minutes, then do a stretch and fold, either on the work surface or in the bowl. To do this, reach under the front end of the dough, stretching it toward you, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes. Immediately form the dough into a ball, place it in a clean, lightly oiled bowl large enough to contain the dough when it doubles in size, and cover the bowl tightly.
• If using instant yeast, refrigerate the dough immediately. If not using the yeast, let the dough sit at room temperature for 2 hours before refrigerating; it won't rise very much, but it should show signs of growth and continue to rise in the refrigerator. With or without the instant yeast, both will be ready to use the next day and for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• To bake the no-yeast version, remove the dough from the refrigerator about 4 hours before you plan to bake it; after 2 hours, shape it, then let it proof (i.e., rest covered with a cotton or linen dishtowel) for 2 hours before baking. For the yeast version, remove the dough from the refrigerator 2 hours prior to baking and shape it right away. Remove only the portion you wish to bake: 19 ounces for a 1-pound loaf; 28 ounces for a 1 1/2-pound loaf, and so on. You can also bake the entire amount of dough as a large, 3-pound miche (round country loaf) or as a large torpedo loaf. Gently transfer it from the bowl to a lightly floured work surface, being careful to degas it as little as possible. The shaped dough won't increase in size very much, but it will begin to swell and grow. If it grows to 1 1/2 times its original size in less than 2 hours, move on to scoring and baking it.
• If using a baking stone, about 45 minutes before baking, preheat the oven to 500 degrees. Otherwise, set the oven to 500 degrees about 20 minutes before baking and preheat a baking sheet covered with parchment paper. Place a small sheet pan or lasagna pan under the stone or oven rack to act as a steam pan.
• Just before baking, score the dough by using a blade or sharp knife to cut ½-inch deep lines into it. (A pound sign or cross are two suggested scoring patterns.) Transfer the dough to either the warmed baking sheet or stone. Pour 1 cup of hot water into the steam pan (a watering can or tall plastic pitcher is best for this), then lower the oven temperature to 450 degrees or to 425 if baking a large miche. (Note: If your oven has a glass window, cover it with a towel when adding the water to prevent cracking, then remove after a few minutes.)
• Bake for 12 minutes, then rotate the pan and continue baking for 15 to 25 minutes, or longer, depending on the size of the loaf; a large miche could take up to 75 minutes to bake. When fully baked, the crust should have a rich, caramelized color; the loaf should sound hollow when thumped on the bottom; and the internal temperature should be about 200 degrees in the center. Cool on a wire rack for at least 1 hour before slicing or serving.

PAIN AU LEVAIN

Steps:

• Do ahead
• To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, use a large spoon and stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 3 days.
• To make the dough, cut the starter into 10 to 12 pieces and put them in a mixing bowl. Pour in the water, then add the yeast (unless you're making the "purist" version) and mix with the paddle attachment on the lowest speed or by hand with a large spoon for about 1 minute to soften the starter. Add the flour and salt.
• Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 3 minutes, to form a coarse ball of dough that's very tacky and slightly warm. Let the dough rest for 5 minutes.
• Resume mixing on medium-low speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple, and tacky but not sticky ball of dough.
• Knead the dough by hand for a few seconds, then form it into a ball. Let the dough sit uncovered for 10 minutes, then do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes. Immediately form the dough into a ball, place it in a clean, lightly oiled bowl large enough to contain the dough when it doubles in size, and cover the bowl tightly.
• If using the mixed method with instant yeast, refrigerate the dough immediately. If making the "purist" version, without instant yeast, let the dough sit at room temperature for 2 hours before refrigerating; it won't rise very much, but it should show signs of growth and continue to rise in the refrigerator. Either version will be ready to use the next day and for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• On baking day
• For the "purist" version, remove the dough from the refrigerator about 4 hours before you plan to bake; after 2 hours, shape it (see instructions for lean bread, page 48), then let it proof for 2 hours before baking. For the mixed method, remove the dough from the refrigerator 2 hours prior to baking and shape it right away. Remove only the portion you wish to bake: 19 ounces (539 g) for a 1-pound (454 g) loaf; 28 ounces (794 g) for a 1 1/2-pound (680 g) loaf, and so on. You can also bake the entire amount of dough as a large, 3-pound (1.36 kg) miche (round country loaf) or as a large torpedo loaf. Gently transfer it from the bowl to a lightly floured work surface, being careful to degas it as little as possible. See chapter 1, starting on page 20, for shaping and proofing instructions. The shaped dough won't increase in size very much, but it will begin to swell and grow. If it grows to 1 1/2 times its original size in less than 2 hours, move on to the scoring and baking stage.
• If using a baking stone, about 45 minutes before baking preheat the oven to 500°F (260°C) and prepare the oven for hearth baking (see page 30). Otherwise, just preheat the oven to 500°F (260°C) about 20 minutes before baking.
• Just before baking, score the dough in whatever style of design you prefer, as shown on page 29. Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C), or to 425°F (218°C) if baking a large miche.
• Bake for 12 minutes, then rotate the pan and continue baking for 15 to 25 minutes, or longer, depending on the size of the loaf; a large miche could take up to 75 minutes to bake. When fully baked, the crust should have a rich, caramelized color; the loaf should sound hollow when thumped on the bottom; and the internal temperature should be about 200°F (90°C) in the center.
• Cool on a wire rack for at least 1 hour before slicing or serving.

MY PERSONAL FAVORITE PAIN AU LEVAIN

Steps:

• Measure the ingredients and calculate the temperatures. Combine the levain and water in a 6-quart bowl. Break up the levain well with a wooden spoon or squeeze through your fingers until it is broken up. Continue stirring until the levain is partially dissolved and the mixture is slightly frothy. Add 1 cup (5 ounces) of the flour and stir until well combined. Add the salt and just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, until dough is firm and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
• Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature, the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until increased in volume about 1/4 to 1/2.
• This dough will not behave like an ordinary yeasted bread dough. It won't rise to a puffy state.
• Deflate the dough by pushing down in the center and pulling up on the sides. Transfer to a lightly floured work surface and knead briefly. Shape into a tight ball and place on a lightly floured board. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
• Flatten the ball with the heel of your hand on a lightly floured work surface into a disk. Shape into an oblong loaf about 14 inches long. Place the loaf seam side up in a well-floured couche*. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until almost doubled in volume, or until a slight indentation remains when the dough is pressed with a fingertip. This dough gets softer, lighter, and very delicate as it proofs--more so than any other dough in this book. After 4 hours there will be a pronounced difference between the dough you set in the couche and the final light dough.
• Preheat the oven and baking stone to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn.
• Using the couche as an aid, gently roll the loaf from the couche onto a lightly floured peel so that it sits seam side down. Using a very sharp, serrated knife or a single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until the loaf begins to color, about 20 minutes. Reduce heat to 400 degrees and continue baking until deep golden in color and the crust is firm, 20 to 25 minutes.
• To test the loaf for doneness, remove and hold the loaf upside down. Strike the bottom firmly with your finger. If the sound is hollow, the bread is done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on a wire rack.
• Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
• The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain.
• The Chef
• Day 1
• 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
• 1/2 cup (4 fluid ounces) spring water
• Combine the flour and water in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours.
• Day 2
• 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
• 1/2 cup (4 fluid ounces) spring water
• The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover, and place in a moderate (70 degree) draft-free place for 24 hours.
• Day 3 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water
• It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours.
• It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, it's fine. You now have a fully ripe chef ready to transform into a levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days.
• Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree F) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate.
• *Couche?French for "couch" or "resting place". This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves.
• Full batch chef, procedure and recipe follows .