Pain Au Levain with Whole-Wheat Flour

Adapted from Jeff Hemelmann’s Bread, p. 160.

OVERALL FORMULA Weight Percentage
Bread flour  750 g.      75%
Whole-wheat flour  200 g.      20%
Rye flour             50 g.       5%
Water  680 g.      68%
Salt             18 g.      1.8%

TOTAL YIELD 1698 g.       169.8%


LEVAIN BUILD   Weight
PRE-FERMENT FLOUR: 15.5% = 155 g.; bread flour: 93.5% = 145 g.; rye flour: 6.5% = 10 g.

Culture             45 g. (125% hydration: 20 g. bread flour, 25 g. water)
Bread flour  125 g.
Rye flour             10 g.
Water     68 g.

STIFF-TEXTURED LEVAIN: (60% hydration); Ferment for 12 hours.


FINAL DOUGH Weight
Add:

Bread flour  605 g.
Whole-wheat flour  200 g.
Rye flour             40 g.
Water  587 g.

Mix. Hydrate 30-60 minutes. Add:

Salt            18 g.
Levain Build.

MIX
BULK FERMENTATION:  2.5 hours.
FOLDING: twice @ 50 minute intervals.
DIVIDING: two loaves.
FINAL FERMENTATION: Approximately 2.5 hours @ 76degrees F
(retard up to 18 hours @ 42 degrees F).
BAKING: 440 degrees F, 40-45 minutes.