Janedo's Light rye like Paul Nury

Having a levain that is alive and well is a "good thing", as Martha would say!  Today I used techniques from several sources, but was especially inspired by Janedo at au levain, who recently wrote about  baguettes,on how to maintain a levain...etc, this lady knows baking. All good if you're not so lazy like me, but I am starting to follow some of her good advice, keeping my levain fed even though the poor blob is in my fridge in a dormant state, hasn't been fed in over a week and has just a bit of hooch on top, no matter I had to make this bread.

I just took a spoon out from the frigid mass and fed it a couple times, were in business! With my October sort of busy, baking has been relegated to the the back burner so to speak, so I go on guerrilla missions during breaks from work or on the weekend to get my pain quotidien! Jane has this particular loaf which I scoped out at the Fresh Loaf comes out of Dan Leaders Local breads, with some adaptions from Jane and my own use of my 100% hydrated and under maintained levain. I followed Janes formula to the teeth, well not so close, I did fold, retarded overnight, then let the dough warm up after about 2-3 hours, formed it loosley with the seam down in a couche and proofed another hour and plof into a 425 F pre-heated creuset like Jim Lahey method. Wow! What a loaf, light and beautiful crust, can't wait to cut into it and give it something like cheese or a saucisson!

Jane's Light rye like Nury

First feeding: 12-15 hours

13g flour                        (Jane uses 3/4 white- 1/4 rye in her feed)

13g water

7g starter

Second feeding:12-15 hours

33g Flour

33g water

33g Starter

Dough:

100g Levain

385g bread flour

100g rye

400g water

10g salt

Make starter, I do two feeds according to my buddy Mister Bethesda himself, Mick!

Put the flour and water into a mixing bowl, combine till just incorporated into a rough dough. I even let myself follow Janes 30 minute autolyse.  Then add in salt, starter and continue to mix.  The dough is wet but will come together. Though it is hydrated, it's not as loose as I thought it would be. My dough came together like a nice ball.i didn't have to add extra flour, I guess it all depends on the flour, water and temperature of your kitchen and ingredients?

Jane suggests putting it in an oiled bowl,( I never do).Rest one hour, fold, rest an hour, fold, rise another 2 hours, then in the fridge over night.

The next day, pull the dough out,I let the dough sit for 2 hours or more and fored into a rough boule. Cover and let rise about 1-2 or 3 hours depending on the condition and strength of your levain.

Preheat at 230°C- 445 F°, steam the oven lots, in goes the bread. Turn the oven down to 210°C 410 F° I baked for 35-40 minutes ( As well I used a creuset, 30 minutes with top and then the rest of the time off until nicely browned!)

I didn't score the loaf, just put the seam side up, wow tasty too! Went with a chicken salad that was a knock off of a Waldorf salad.

Thanks Jane!

Comments

[Jeremy]

She makes some mean loaves doesn't she?
I just been playing with the Monge baguette from Kayser, the post will be up soon!

[Jude]

Nice crumb... I've been following Janedo's exploits, too.