Le Pain Complet
A very simple and easy to make bread is the “Le pain complet”. The well-rounded taste is created by a rye poolish and a wheat sourdough which can be made individually from W / 1600 or T80. By adding whole wheat flour, the crumb elasticity and shelf-life are also improved.
If you like, you can let the shaped dough pieces mature at 4 ° C after processing. This makes it easier to manage the time in production and brings additional flavor.
For a dough weight of 969g / 2 pieces, each 484g
- 100g Water
- 50g Rye flour Type 960
- 0,5g Yeast
Hydration(TA): 300 Maturity tim: 15 hours DT: 25°C (after mixing store it in the refrigerator)
- 50g Wheat flour Type 1600 oder T80
- 50g Water
- 3g Starter
Hydration (TA): 200 Maturity time: 15 hours DT: 28°C
- 151g Mature rye poolish
- 103g Mature wheat sourdough
- 350g Wheat flour Type 700
- 100g Wholegrain wheat flour
- 250g Water
- 13g Sea salt
- 2g Yeast
Hydration(TA): 173 Mixing time: 8 min. slowly/ 2-3 minutes fast DT: 24-25°C
Mix all ingredients except yeast and salt on slow speed into a homogenous dough. Then cover and allow to autolyze for 20 minutes. After the autolyze, add the salt and yeast and mix on slow speed until the dough releases from the side of the mixing bowl.
After kneading, store the dough in a lightly oiled dough tub and fold once after 20 minutes.
The doughs rest for another 20 minutes and is then divided into two equal-sized pieces. These are then shaped into round loaves and placed into proofing baskets with the seam-side up.
The final proof can take place either in the refrigerator at 4°C (12 hours) or at room temperature (about 75 minutes).
Before baking, score the loaves as desired and slide into the oven at 250°C with strong steam. The total baking time should not be less than 30-35 minutes. After the first 10 minutes of baking time reduce the oven temperature to 230°C. To build a stronger crust the steam can be let out towards the end of the baking time.