SOURDOUGH BREAD - PAIN AU LEVAIN

Although it might seem as if I have not baked many breads during the last months (it's been quite a while since I posted yeast oriented recipes), I can assure you that I have not stopped making all kinds of loaves lately. As a matter of fact , I never (or very very rarely) buy bread from bakeries or supermarkets. I always bake my own supply of yeasted goodies because I find that homemade breads taste the best...

Most of the time I bake breads and don't have the occasion to take pictur es of them (no natural light left or no time to fuss around with my camera). Well, last Sunday, the sun was out and I had plenty of time to spend snapping pictures of my weekly "superstar" loaf!

As I had made sourdough starter using Beth Hensperger's recipe, there was no way that I was going to let it sit aimlessly on my counter or in my fridge. As usual, I went hunting for a recipe on the net and that's how I found that great The King Arthur Flour recipe that was published in their "The King Arthur Flour 200th Anniversary Cookbook".

Once you have prepared your sourdough starter, this bread is relatively easy to make, though it is time-consuming as the process takes about 7 to 8 hours (from the first rise to the baking). It is not the kind of bread you can make in a hurry. Somehow, you have to consider it like a little baby that needs all your attention and a lot of nurturing!

This recipe is perfect for all the people who are experimenting for the very first time with a sourdough starter. This bread is made with both a quantity sourdough starter and some yeast (the sourdough being included mainly for flavor). In that way, beginners will feel more comfortable and less stressed at the idea of baking with a sourdough starter. It is a good introduction to the sourdough process.

I'd say this "Sourdough Bread With Yeast" is halfway between 100% sourdough breads and the common fuss-free yeast-based breads. Even if you are a novice when it comes to baking with a sourdough starter, you might want to try this recipe as the end product is fantastic. You'll particularly enjoy the crispy crust, spongy as well as moist inside and fragrant, yet light sourdoughy taste. Excellent and made to suit you cravings for lipsmacking bread!

This post is submitted to Yeastspotting.

~ Sourdough Bread With Yeast ~
Recipe taken from "The King Arthur Flour 200th Anniversary Cookbook", p.5321.

Ingredients:
1/2 Cups Lukewarm water
1 Tbs Sugar
1 Tbs or packet Active dry yeast
1 Cup Sourdough starter
5 1/2 to 6 1/2 Cups Unbleached All-Purpose Flour
1 Tbs Sea salt
1 Tbs Vegetable oil
Cornmeal to sprinkle on baking pans

Method for the "Sponge":

1. In a large mixing bowl, dissolve the sugar and yeast in the warm water. Let this sit for 10 minutes or so until bubbly.
2. Add the starter and stir. Gradually add 3 cups of flour, stirring until well mixed and smooth.
3. Cover the sponge and set it aside in a warm draft-free place for 4 to 5 hours.
Method for the "Dough":
1. Stir down the sponge. Stir in 1 cup of flour, the salt and oil.
2. Gradually add flour until the dough no longer sticks to the sides of the bowl.
3. Turn the dough onto a lightly floured board and knead for 3-4 minutes.
4. Let the dough rest while you clean out and grease the bowl, then continue kneading another 3-4 minutes or until the dough becomes smooth and elastic.
5. Add only enough flour to the board to keep the dough from sticking.
6. Place the dough in the greased bowl and let rise until doubled in bulk, 1-2 hours.

Method for the "Shaping & Baking":

1. Knock down the dough and shape it into 2 long Frenc- or Italian-style loaves.
2. Place them on a cornmeal-sprinkled baking sheet and let them rise for another 1-1 1/2 hours. 3. Toward the end of the rising period, place a baking pan on the oven bottom (or on the lowest rack) and preheat the oven to 230° C (450° F).
4. Just before baking, splash the tops diagonally every couple of inches, about 0.6cm (1/4 inch) deep and brush with cold water (I didn't brush mine).
5. Pour 2-3 cups of water into the pan, put the loaves on the rack above the steaming water and bake for about 25 minutes.

Serving suggestions:
This bread goes well with everything (jams, sweet/savory spreads, cheese, dried meat, stews, soups, etc...).
It is also ideal for preparing bruschette.

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~ Pain Au Levain Et a La Levure ~
Recette tirée du livre "The King Arthur Flour 200th Anniversary Cookbook", p.5321.

Ingrédients:
120g/ml d'Eau tiède
15g de Sucre
1 CS ou un sachet de Levure sèche
1 Tasse (~240g) de Levain
700g - 830g de Farine à pain
1 CS de Sel marin
1 CS d'Huile végétale
Farine de maïs pour saupoudrer la plaque

Méthode pour le "Poolish":
1. Dans un grand bol, mélanger le sucre l'eau et la levure afin de réveiller cette dernière. Laisser reposer 10 minutes ou jusqu'à ce que la levure soit mousseuse.
2. Ajouter le levain et bien battre. Ajouter 380g de farine et battre à nouveau afin d'obtenir un mélange homogène.
3. Couvrir le bol et laisser travailler/lever le poolish pendant 4 à 5 heures dans un endroit chaud et sans courants d'air.
Méthode pour la "Pâte":
1. Faire dégonfler le poolish et ajouter 130g de farine, le sel et l'huile. Mélanger.
2. Ajouter graduellement le reste de farine jusqu'à obtention d'une pâte qui ne colle pas sur les bords du bol.
3. Mettre la pâte sur une surface farinée et pétrir pendant 3 à 4 minutes.
4. Laisser la pâte se reposer pendant que vous nettoyez le bol et l'huilez, puis continuez à pétrir la pâte pendant encore 3 à 4 minutes ou jusqu'à ce qu'elle soit lisse et élastique.
5. Ne rajoutez pas trop de farine lors du pétrissage - seulement un peu afin que la pâte ne colle pas.
6. Mettre la pâte dans le bol huilé et laissez lever pendant 1 à 2 heures ou jusqu'à ce que la pâte ait doublé de volume.

Méthode pour le "Modelage et la Cuisson":

1. Faire dégonfler la pâte et la séparer en 2 parts égales que vous formerez afin d'obtenir des pains en forme de bâtards.
2. Les mettre sur une plaque saupoudrée avec de la farine de maïs et les laisser lever pendant 1 à 1 1/2 heures.
3. Vers la fin de ce processus, mettre une plaque de cuisson au dernier étage inférieur du four et préchauffer le four à 230° C.
4. Juste avant d'enfourner les pains, entailler les bâtards en diagonale, assez profondément (0.6cm).
5. Verser 2 à 3 tasses d'eau dans un récipien résistant à la chaleur et le placer le sur la plaque (niveau inférieur). Enfourner les pains et les cuire pendant environ 25-35 minutes.

Idée de présentation:
Ce pain est fameux avec presque tout (confitures, tartinades sucrées/salées, fromage, viande séchée, ragoûts, soupes/veloutés, etc...).
Il est aussi parfait pour préparer des Bruschette.