Tuesday, March 13, 2012

Pain au Levain

I'm going to have a 2nd go at Reinhart's Pain au Levain.  I'll be using the "Mother Starter" I've kept going from the seed culture I made back on 9/1/11.  While one of my blogs does have this recipe, I'll just re-post it here.  


I diluted the mother starter with the warm water and then added the flour (I'm using King Arthur unbleached All Purpose and KA Red Whole Wheat).  Using a wooden spoon, I mixed all of the ingredients to a shaggy mess and then kneaded it on my un-floured countertop.  It was a bit sticky at first but quickly took the shape of a somewhat stiff, slightly tacky dough.  It's now sitting covered in a lightly oiled bowl.  This will stay at room temperature for 6 to 8 hours.  By then it should be about 1.5 times its original size.  It'll then be refrigerated overnight.
DAY 1:  

SOURDOUGH STARTER

⅓ cup (2.5 oz / 71 g) mother starter, cold or at room temperature
1 cup plus 2 tablespoons (5 oz / 142 g) unbleached bread flour
⅔ cup (3 oz / 85 g) whole wheat flour
⅔ cup (5.35 oz / 151.5 g) water, at room temperature

                                                        Here's how it started (1:30pm)    
                                 
    


UPDATE: (9:30pm) Lookin' good...