Pain au vin, part1
It's not harder to bake Pain Au Vin with a sourdough starter than with yeast. You just have to follow one specific rule. Don't add too much wine.
Ingredients
- 340 gram Wheat (bread) flour 12,5% protein content
- 60 gram whole wheat flour 11% protein content
- 180 gram water
- 96 gram white wine
- 60 gram sourdough starter Active
- 5 gram honey
- 8 gram salt
Instructions
- Mix flour, water, and wine into a dough. Make sure that all flour is hydrated. Let the dough autolyse for 1 hour.
- Add sourdough starter, salt, and honey. Incorporate the remaining ingredients by stretching ad folding and kneading the dough.
- Let the dough bulk ferment until it has increased in volume by 75-100%. The dough in this recipe needed 5,5 hours at 79-81°F/26-27°C.
- Dump out the dough on a lightly floured surface and pre-shape it into a round. Let the dough rest for 15 to 20 minutes.
- Shape the dough into a batard or a boule and place it into a floured banneton.
- Let the dough proof until it passes the finger poke test. The dough in this recipe needed 65 minutes at 75°F/24°C.
- Heat up the oven to 480°F/250°C.
- Bake for 40-50 minutes or until the bread is golden brown. You may have to lower the temperature for the last 15-20 minutes.
- Let the bread cool on wire racks for at least 1 hour.
Tried this recipe?Let us know how it was!