Saturday, December 28, 2013

Bread Baking: Olive Levain

This bread is leavened with sourdough starter instead of commercial yeast.

I think this is the first time I've "retarded" a bread after the bulk fermentation. 16 hours in the fridge before baking instead a final fermentation of a couple of hours.

It came out tasting great, delicious with cheese.

Adding the olives to the mixed dough.

The 3 loaves after they sat in the fridge for close to 16 hours.


Liquid-levain buildozgramsbakers percentage
Bread flour5.8164.43100
Mature culture (liquid)1.234.0220.68965517

Final Dough

Bread flour23652.05
Whole-wheat flour3.290.72
Liquid-levain build13368.55
Olives, pitted8226.8


Preparation times

Mix liquid-levain build7:35:000:05:00Friday
Levain ripening7:40:0012:00:0012-16 hours
Bulk fermentation 120:15:000:50:00
Fold 121:05:000:05:00
Bulk fermentation 221:10:000:50:00
Fold 222:00:000:05:00
Bulk fermentation 322:05:000:25:00
Divide and shape22:30:000:20:00
Final fermentation22:50:0018:00:00up to 8h at 50°F or 18h at 42°F
20-25 minutes

Submitting to YeastSpotting.

Friday, December 20, 2013

Pain Rustique

This bread is a prepared in a way that is a bit out of the ordinary -- there's no 'shape' phase. After the bulk fermentation is complete, rectangular bricks of dough are cut and given the final fermentation.

The results I got were very much like baguettes. After I sliced them and put them in a bag to freeze the smell was unmistakable -- baguette.


Very active poolish in the morning.

Awesome oven spring.

Photogenic results.

Wide open crumb.


Poolishozgramsbakers percentage
Bread flour16453.6100

Final Dough

Bread flour16453.6


Preparation timesStart timeDuration
Mix poolish18:00:000:10:00
Poolish ripening18:10:0014:00:0012-16 hours
Initial mix8:10:000:15:00
Autolyse8:25:000:25:0020-30 minutes
Complete mix8:50:000:30:00
Bulk fermentation 19:20:000:25:00
Fold 19:45:000:05:00
Bulk fermentation 29:50:000:25:00
Fold 210:15:000:05:00
Bulk fermentation 310:20:000:25:00
Final fermentation10:55:000:25:0020-25 minutes

  1. Poolish: Disperse the yeast in the water, add the flour, and mix until smooth. Cover the bowl with plastic and let stand for 12 to 16 hours.
  2. Mixing: Pain Rustique is mixed with an autolyse. Add the Final Dough flour, water and the ripe poolish to the mixing bowl. Do not add the yeast and salt. Mix until just combined. Cover the bowl with a sheet of plastic and let it rest for 20-30 minutes. Then mix in the yeast and salt and mix until the dough is fairly well developed. The dough should be supple and moderately loose.
  3. Fold the dough twice during the bulk fermentation -- after 25 minutes and then 25 minutes later.
  4. Dividing: Gently divide the dough into even rectangular pieces. I made 3 equal weighing loaves. Place scrap pieces of dough on top. Place the divided pieces onto lightly floured baker's linen, with the floured side of the dough still down, and cover with plastic.
  5. Final fermentation: 20 to 25 minutes final fermentation after dividing.
  6. Baking: Turn the dough so that the floured side is up. Slash the dough with one quick stroke. Bake at 237°C (460°F) for 35 minutes, the first half of the time with steam. Vent the steam for the second half of the bake.
Submitting to YeastSpotting on Wild Yeast.