Waller Creek Levain recipe

Waller Creek Levain

Austin, États-Unis
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Âge

13Ans
Couleur

Pays d'origine États-Unis

Taste
& Flavour

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  • 111 pays
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Waller Creek Levain

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Depuis 2011

When I moved to Seattle in the early 1990's, I got a job a Grand Central Bakery and was first exposed to authentic sourdough baking. Before that, all my bread baking experience was with yeasted dough.

Caractéristiques

This levain produces a complex, but mildly sour flavored bread, favoring lactic acid.

Goût et saveur

Recette

Ingrédients de base

  • 100% Artisan bread flour
  • 60% Water
  • 100% Starter

Ingrédients pour nourrir le levain

  • 100% Seed
  • 100% Flour
  • 60% Water
  • 100% Levain
  • 100% Flour
  • 60% Water
  • 100% Levain
  • 100% Flour
  • 60% Water
1
Initial feed is 100% seed, 100% flour and 60% water, mixed until incorporated.
100% Seed 100% Flour 60% Water
2
Second feed is after 6 hours.
100% Levain 100% Flour 60% Water
3
Third feed is after 9 hours and then the final dough is mixed after 2 to 3 hours.
100% Levain 100% Flour 60% Water

Méthode de travail

1
I use an unbleached artisan bread flour between 11.5 and 12% protein for a pretty traditional French levain dur.
100% Artisan bread flour 60% Water 100% Starter

Result

pain au levain

Traditional French country bread made with 3% rye and 20% whole spelt.

Multigrain

Locally milled whole wheat, whole rye and whole spelt along with a nine grain cereal mix and just a touch of cane syrup.

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