A dark brown crust, covered with flour
from the banneton.
Initial ball of dough, after kneadings.
Resting in its linen lined basket(banneton),
after shaping.
Fully risen and ready to go on the hot baking stone in the oven.
For a week I have been feeding my sourdough starter, to strengthen it.
This is a sourdough starter I began 6 years ago. Always saving
some in the refrigerator, so I have it available for breads,
pizza dough, rolls or waffles.
Once the starter had matured, I was ready to try this new
recipe by Alain Coumont, baker, and founder of
Le Pain Quotidien.
This recipe turned out with much more of that sour taste, I was looking
for but not able to quite achieve with the other sourdough
recipe I had been using. The mixing, kneading and proofing process, are
not too difficult. The most difficult part for me was getting the proofed
loaf onto the hot baking stone. It seems to have lost a bit of
its lift, once it rolled out of its banneton form and landed on the
hot stone. Once in the oven it baked beautifully.
This recipe is worth the effort, if you have the time!
As Always,
ENJOY!
Recipe Source: Le Pain Quotidien Cookbook by Alain Coumont
INGREDIENTS
250g(8oz.) Stoneground Whole Wheat Flour
175g(6oz.)Filtered or Spring Water
70g(2 1/2oz.) Sourdough Starter
6g(1/4oz.) Fine Sea Salt
Place all the ingredients in a large mixing bowl. Knead, or mix on low for 3-5 min.
Once combined, knead or mix on medium for 2-3 minutes.
Remove dough, lightly oil bowl. Cover with Plastic. Every 15 minutes remove the dough from the bowl and knead for 10 seconds. Do this 5 times for a total of 1 1/2 hours of its first rising.
Place the dough on a lightly floured surface and flatten into a square. Pick up each corner and pull to the middle. Repeat.
Place the dough in the banneton. Cover and let rise for 3-4 hours at room temp.
Preheat oven to 425 degrees with the baking stone inside. Remove the hot baking stone and carefully turn the bread out onto it. Put the stone back in the oven and throw a few ice cubes onto a baking sheet that is on a rack below the stone. Quickly close the door. The ice cubes create steam in the oven, which makes a nice crunchy crust.
Bake for 35-45 minutes. Transfer to a wire rack to cool completely.
Use this bread sliced thin to make tartines as they do at Le Pain Quotidien.
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