I’ve browsed the pages of Leader’s “Local Breads” countless times over the past year, but taking part in “The Bread Baker’s Apprentice” challenge prevented me from indulging in many other bread books. Once the challenge finished, I felt excited to attack other projects, but also somewhat paralyzed. Not anymore: last weekend I dove into my first Local Breads recipe, a three-day project that led to a couple of delicious loaves of a rustic, toothsome bread.
PIERRE NURY’s RUSTIC LIGHT RYE
(from Local Breads)
Levain (sourdough starter)
45 g firm sourdough starter
50 g water
95 g bread flour
5 g whole wheat flour
Mix all the ingredients until they form a stiff dough, trying to incorporate all the flour into it. Place the dough in a container, marking its level with a tape or pen. Allow it to ferment at room temperature for 8 to 12 hours, until it doubles in volume. This recipe will make more levain than used in the bread.
400 g water
450 g bread flour
50 g rye flour
125 g levain
10 g salt
Pour the water into the bowl of a Kitchen Aid type mixer. Add the bread and rye flours, stir with a spatula until it begins to form a dough. Cover the bowl and let stand at room temperature for 20 minutes.
Uncover the bowl, add the levain (only 125 g of it) and the salt, and start kneading with the dough hook on medium speed for 12-14 minutes, or until you have good gluten development (do a windowpane test). Transfer the dough to a slightly oiled bowl and keep it at room temperature for 1 hour. Scrape the dough into a floured surface and fold it a couple of times to induce gluten development. You can see how to fold the dough by clicking here. Repeat the folding again after 1 more hour. After the second folding cycle, let the dough rise for 1 to 2 hours at room temperature until doubled in volume. Transfer to the refrigerator for 12 to 24 hours.
After 14 hours, my dough looked like this….
“Shaping” and baking
Remove the dough from the fridge 3 hours before baking. Heat the oven to 450F and place a baking stone (or tiles) on the middle rack.
Heavily dust the counter with flour, scrape the dough onto the counter, and open it gently into a 10 inch square shape, trying not to deflate it too much. I like to mark the dimensions on the flour, to have an idea of how much to open the dough.
Transfer each piece to a rimless baking sheet covered with parchment paper, stretching the dough to about 12 inches long. Let it fall naturally, without worrying about a precise shape. If baking both loaves at the same time, separate them by at least 2 inches.
Bake with initial steam for 20 to 30 minutes, until a dark walnut color develops on the crust. Let the loaves cool on a rack for at least an hour before slicing.
to print the recipe, click here
for a detailed discussion on this particular bread, visit this link
Comments: The recipe was quite involved and challenging, but the gods of Bread were on my side and things went smoothly. A dough with this much water (in baker’s terms it’s called a high hydration ratio) is tricky to deal with, but extra flour on the work surface helps. As some of the bakers in The Fresh Loaf put it “it feels like you’re making pancakes” when transferring the “bread” to the baking sheet. It’s impossible to shape it, so don’t even try. Lift it, gently stretch it (it will almost stretch itself as it’s lifted), place it on the baking sheet and transfer it to the oven. It’s a delight to witness its impressive oven spring (yet another fancy term to indicate that the dough rises a lot during baking).
The crumb almost made me shed a few tears… I know, I know… it’s pathetic, but bread make’s me emotional! (In a good way.)
I am submitting this post to Yeastspotting….