Ache au son is one bread that I’m so connected to. Not as a result of I am good at it, however as a result of it took me hundred-something trials and errors till I received my unintended oven spring (lol).
It began out as my frustration with entire wheat bread, and my unwillingness to do additional steps outdoors the principle fermentation timeline (like sifting and soaking). Belief me after I say I prolly am the laziest amongst you all in the case of baking, so lazy that I devised numerous strategies to permit me be lazy even more durable.
The fermentation approach will not be historically desem, however the ideas are all there, besides changes I made with the intention to make low-acidity fermentation in scorching local weather attainable. I did three levels superb bran levain and further low hydration.
The primary two levels have been 30% hydration bran levain fermented till smelling candy, alcoholic and chocolatey (about 4 hours). The final stage I did 30% hydration for two hours, then added the remaining water from the formulation, retarded the levain in a single day to soak (see what I did there?)
The following day, I added flour and important wheat gluten (I added VWG to agency up the everyday cakey gooey texture of ache au son for extra bready texture, additionally to enhance dietary protein), did 20 minutes autolyse, combined till windowpane (sure, it is attainable), straight into fridge once more in a single day.
Day three was solely proofing and baking.
I abide by the 25% bran minimal rule for ache au son, based on web (who am I to go towards the almighty web?). I did 80% hydration.
If you happen to really feel like attempting, don’t be tempted so as to add extra water. The dough will initially really feel actually elastic, however will likely be much more extensible for it is remaining existence. It might probably even soften away if overworked. Watch out.
Abstract
fine-bran starter (bran:sugar:water 8:1:3, 0.6% baker’s proportion) 80% hydration, 25% fine-bran, 25% prefermented flour, 14% protein white flour, three levels levain, 30% hydration bran levain (remaining water added earlier than levain retardation), 2% salt, chilly bulk, autolyse, spiral mixer, gasoline deck oven, parchment and plywood, electrical water spray, 300 °C higher 230 °C decrease, cordierite stone, 3% important wheat gluten
Style and verdict
I like ache au son, fermented proper. Not less than to what my starter did to the bread. It style chocolatey and actually candy. This batch I added prompt espresso to boost the chocolatey-ness. That is a part of my bread rotation.
Oh, I generally add prompt espresso granules to boost the chocolatey taste.
I nonetheless ruminate over soybean bread. In truth, I’ve soybean levain fermenting for CB materials proper now. I’ve an fascinating taste twist in thoughts, simply not as baguette 😉
Jay
