lean, indirect method, commercial yeast
Pâte Fermentée:
1 cup AP flour
1 1/4 c bread flour
1 t kosher salt
1 t activate dry yeast (activate in a little water prior)
3/4 c water, room temp
Pain de Campagne:
3 cups pâte fermentée
1 3/4 c bread flour
1/3 c dark rye flour
1 t kosher salt
1 1/2 t active dry yeast (activate in a little water prior)
3/4 c water
Pre-ferment- Stir together flours, yeast and salt and paddle for 1 min on low. Adjust flour/water ratio, and then switch to dough hook and knead for 4 minutes. Transfer to oiled bowl and let sit at room temp for 1 hour, then refrigerate overnight.
Mixing- Dechill pâte and cut into 10 pieces. Add to mixing bowl of mixer along with flours, salt, yeast, and water and dough hook for 6 minutes. Was not windowpaning so continued kneading with hook for another 4 minutes until I finally gave up. Might have overmixed? Ended up stiffer than initial windowpane test.
Primary Fermentation- 2 hrs in oiled bowl under plastic wrap. Degassed slightly after 1 hour, as it had grown a lot and left to continue to rise.
Punching Down- see above
Dividing- Divide into 3 pieces. They were stiff.
Rounding- I made 1 boule and 2 bâtards. No benching.
Shaping- Formed 1 bâtard into fendu, left others as is.
Proofing- Proof for 1 hour on counter on parchment paper on sheet pan.
Baking- Hearth baking, double steam method, score boule and bâtard with serrated knife. Baked on sheet pan rather than ceramic stone. Preheat to 500, triple spray, lower to 450 and bake for 20 minutes, rotating once halfway.
Results: Scores were lousy, not deep enough, probably due to tool used. Crumb was tight, flavor was not as good as ciabatta, and texture was overly chewy. Crust color was not dark like pictured, perhaps because I used organic dark rye without malt barley?? Next time use WW. Fendu shape did not hold up through baking. I think I forgot to activate the yeast in the pre-ferment stage, and overall I think I did not use enough water. Remember rustic dough=wet dough! Also, as I transferred the bâtard into oven, it slipped and smushed against itself. Overall a little disappointing.
