Pain Aulevan with 50% Rye Starter-50% White Starter

17 Dec

A few weeks ago i recieved my latest edition to my bread making library, Inside the Jewish Bakery, by Stanley Ginsberg and Norman Berg.  I am always looking for a good authentic ryebread recipe and was itching to try some of the pumpernickle and ryebread recipes in the book.  With that in mind I set out to convert my white flour sour dough starter to a rye starter.  After acomplishing that in a couple of days time I started in on my first attempt at making the Old-School Jewish Deli Rye, but unfortunately for some inexplicable reason I skipped a step in making the sour so I couldn’t finish the recipe.

Not one to let anything go to waste, I decided to use my mistake and create a hybrid Pan Aulevan bread.  I simply combined 50% of my rye based starter (which was based on using 5 ounces. of my original rye sour, 9 ounces of white rye flour and 7 ounces of water) along with 50% of my 65% white flour starter.  I also decided to use some First Clear flour which is used in many rye bread recipes along with some KAF European style flour and a small percentage of whole wheat flour.

I really was not sure what the end result would bring, but it actually turned into a nice earthy flavored bread with a light rye flavor that makes a great deli sandwich.

Like most of my recipes lately I have been following the convenient preparation instructions from  Peter Reinhart’s Artisan Breads Every Day which involves minimal mixing, 2-3 folds and overnight retardation for up to 3 days.

Ingredients

8 ounces Rye Starter 80% Hydration (see notes above)

8 ounces 65% Hydration Starter Refreshed

5 ounces First Clear Flour (I use King Arthur Flour)

8 ounces European Style Flour (King Arthur Flour or Bread Flour)

3 ounces Whole Wheat Flour

11 ounces Luke warm water, 90 – 95 degrees Fahrenheit

2 3/8 Teaspoons Sea Salt

2 1/4 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flour,  salt, yeast (if using), and mix on the lowest speed for 4 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

Repeat stretch and fold after another 10 minutes.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

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