Pain au levain Red Fife
Le blé Red Fife est un blé ancien, ou blé patrimonial, que l'on croit originaire d'Ukraine et introduit au Canada dans les années 1840. Il était le principal blé cultivé au Canada jusqu'au début des années 1900, lorsque les agriculteurs ont commencé à le croiser avec d'autres variétés. Le blé Red Fife original a ensuite persisté principalement dans les collections de semences ( Wikipédia ) jusqu'aux années 1980, lorsque les agriculteurs canadiens ont recommencé à cultiver le Red Fife et que la demande des consommateurs pour ce blé savoureux a augmenté.
Red Fife Sourdough Bread
Rated 3.2 stars by 26 users
Category
Bread
Servings
1 loaf
Prep Time
1 hour
Cook Time
40 minutes
Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. Red fife sourdough bread pairs well with almost anything,
Ingredients
-
300g bread flour (2 1/3 cups)
- 200g whole grain red fife flour (1 1/3 cups)
- 360g water (1 1/2 cups)
-
75g sourdough starter (1/3 cup)
-
9g salt (1.5 tsp)
Directions
Mix the flour and water. Cover to autolyse for 1-2 hours.
Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
After the rest, begin a series of six stretch and folds every 20-30 minutes.
Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My all red fife fermented 9.5 hours at about 75 F, and my 40% red fife fermented 9 hours at about 72 F.
Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half
Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes.
Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My all whole grain red fife dough proofed in the refrigerator for 7 hours, as the dough was wet and I wanted it to stiffen up. I proofed the 40% whole grain red fife dough for 3 hours at room temperature, which is longer than I normally would let it go, but I felt had ended the bulk fermentation a little early, so I wanted to give it more time on the final proof.
Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake: 500 F for 30 minutes lid on. 450 F for 10 minutes lid off. Or until the internal temperature is over 205 F