Here is the last recipe from Kurtis. It is the Pain Au Levain bread and it
is really wonderful!!
Thanks Kurtis for allowing us to share these with everyone.
* Exported from MasterCook *
Pain Au Levain
Recipe By : Kurtis Baguley
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made Sourdough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Oz Bread Flour -- (3 C)
8 Oz Water -- (1 C)
6 Oz Firm Starter -- or
Firm Mild Starter
1/8 Oz Diastatic Malt -- (1/2 Tsp)
1/4 Oz Salt -- (1 1/2 Tsp)
Yields 26 oz loaf.
Day 1:
Make the firm starter.
Day 2:
1) Remove firm starter from refrigerator and allow to warm one to two hours.
2) Mix water, flour and malt on low speed and adjust water to get a shaggy
dough. This fully hydrates the flour. Allow mixture to rest 15 minutes.
3) Add starter and mix with bowl lowered some to get better mixing. Then
mix at high speed (4.5 on Kitchen Aid mixer) while slowly adding salt.
Trickle in water from fingers if necessary. Mix about four minutes.
Salt is table grind. The equivalent volume of kosher salt is twice the
table grind volume. The weights of the two are the same.
4) Bulk ferment approximately 3 hours, reforming after about 1.5 hours.
5) Scale: cut to size and form into round loaf.
6) Bench: lightly spray with oil and cover with plastic wrap, allow to
stand 30 minutes.
7) Shape: sprinkle flour on couch (linen cloth or towel - embed flour into
nap of cloth if it is not smooth). Form loaf on couch and sprinkle with
flour. Cover with couch and plastic.
8) Proof: allow to rise 1.5 times.
9) Refrigerate overnight.
Day 3:
1) Remove from refrigerator and continue to proof until ready.
2) Score and bake in a 450 F oven with steam. Start baking at 475 F for 15
minutes. Steam with two big spoons of boiling water. Lower temperature to
400 F and continue baking for a total oven time of 40 minutes.
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Notes: This bread is more properly made with firm mild starter which is
less sour than the firm starter recipe posted previously. The directions
for making the mild starter are in the sourdough section of Peter
Reinhart's book, "Crust & Crumb".