Sunday, February 4, 2018

Ken Forkish Levain Breads

  

 Pain De Campagne
620 g   Water 90-95F    2 3/4 C
 740 g   White all purpose flour  5 3/4 C
   60 g    Whole wheat flour 1/2 C+1/2 T
   21 g     Salt 1 T+ scant 1 tsp
     2 g     Instant dried yeast 1/2 tsp
  360g     Levain 1 1/3 C

Levain proportions every day. Remove most of the levain from container.
200 g 90F water
200 g all purpose flour
 50 g  whole wheat flour

Karen's version (3 loaves)
Use 1,000 g of levain rather than 360 g.

Over Night Country Blonde

684 g water  scant 3 C
804 g white all purpose flour 6 1/4 C
 26 g  whole wheat flour 3 T
50 g   rye flour 1/3 C + 1 T
22 g   salt  1T+ 1 tsp
216 g levain

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