Pane di Campagna scuro - primo passo verso l' alta idratazione - Country brown - a first step into high hydration breads

Country Brown

Ciao a tutti ! Dopo le vacanze invernali, eccomi alle prese con un nuovo articolo, questa volta una ricetta di pane, per iniziare l' anno nuovo col piede giusto :)
Come promesso, questa è la ricetta del pane di Campagna scuro del video che ho postato sui social.
Penso sia una ricetta perfetta come inizio per l'alta idratazione perchè oltre ad essere molto gustosa, è di facile esecuzione.
Utilizzando farine integrali si massimizza l' assorbimento dell' acqua, quindi l' impasto risulta essere più facile da manipolare.


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Hello everyone ! After the winter seasonal vacation, I am back with a new article, this time a bread recipe, to start "with the right foot" the new year :)
As I promise, this is the recipe of the Country brown sourdough bread featured in the video I did post on socials.
I guess it' s a perfect recipe to start with high hydration because it' s very tasty but also quite easy.
Using whole grains flours maximize water absorbtion, so the dough resulting, is easier to handle.



Ricetta:


Per il pre-fermento:

200 gr di farina tipo 0 forte
100 gr di acqua
50 gr di pasta madre

Rinfrescare la pasta madre con le proporzioni indicate. Lasciare fermentare a 18 c per circa 17-18h

Per l' impasto:

60 gr di segale integrale
100 gr di farro integrale
700 gr di tipo2
210 gr di pasta madre
22 gr di sale rosa fine
780-800 gr di acqua (dipende dall' assorbimento della farina)

Procedimento:

Impastare brevemente tutto assieme tranne il sale.
lasciare riposare 30-40 minuti poi aggiungere il sale e proseguire ad impastare a bassa velocità per 5 - 8 minuti oppure a mano con s&f fino ad ottenere una consistenza morbida.
Mettere a fermentare a 28c per 4-5 ore dando 3/4 giri di pieghe a seconda della forza dell' impasto.
NB. non esagerare a sviluppare forza in questa fase, durante la formatura avremo l' occasione di aumentarla ulteriormente.

Staglio e pre-forma a tondo.
Dopo un riposo di circa 15 minuti, formare ad ovale abbastanza stretto prestando attenzione a non
rovinare la tensione.
Fermentare per 14-18 h  a 6c

Praticare un taglio centrale e cuocere a 240c per 20 min con vapore, finire la cottura a 220 per 40 minuti.
                                                                               

Country Brown slice

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Recipe:


Stiff sourdough:

200 gr bread flour
100 gr water
50 gr Stiff sourdough

Refresh with the given quantities, and ferment for 17-18h at 18c

Bread:

60 gr whole rye
100 gr whole Farro
700 gr High extraction wheat
210 gr Sourdough
22 gr Pink salt
780-800 gr water (depending on flour absorbption)

Method:

Mix briefly all the ingredients but the salt. Let rest for 30-40 mins then add the salt and mix at slow speed for 5 to 8 mins or with s&f until you get a soft consistency.
Put it ferment at 28c for 4-5h doing 3/4 folding sets depending on dough strenght.
Don't exagerate at this point to build strenght, during the shaping phase we have time to build more.

Cut and round pre-shape
After 15 mins rest, shape batard quite tight paying attention to not break the tension.
Ferment at 6c for 14-18h

Score and cook at 240c for 20 mins with vapor, then 40 mins at 220.

Ready for the oven and baked

Pasta Madre

Pasta madre
Is the first natural ferment I did create myself. Here in Italy is the most well known sour ferment. Basically it's a stiff sourdough with 45% hydration which have a balance of yeasts and bacterias (lactobacillus) that tend to favor acetic acid production. Altough there are several ways to maintain this culture, we will see how to create it and store in the easiest way:

1 part of active starter
2 parts of water
2 parts of flour

So 1:2:2

Formula in baker' s math is:

100% flour
45% water
50% starter

About flour
Usually the flour for this ferment should be white and with a good protein content (<11%).
However different kinds of flours can be used, from high extractions to whole wheats and of course flours from different kind of cereals.
Mind that higher the ash content, faster the fermentation will be. Therefore ripen times will change accordingly.
Nowadays it s more and more used to make pasta madre from spelt (if baking spelt bread), barley, oat etc...


About time
When a healty starter is used to build this ferment, it will ripen in 3 hours at 25°c. Time may vary using different flours as I mentioned before, as higher extractions flours tend to speed up the fermentation and shorten the ripen time.
This recipe can be used as a stand alone pre-ferment as well as a proper culture that can be refreshed and stored.
In the first case, you will have a pre-ferment which is strong and will rise your breads with ease but will lack a bit of sourness because the bacterias don't have the time to set a new balance in the new substrate.
In the second case, after a period of refreshings (from 1 month it will be noticeable) you will have a proper pasta madre, with a strong acetic sourness which also lead to a more complex flavour and different textures in final products.
I don't think that very old pasta madre (many years old) are very different from a 3 months one. Infact, bacterias and yeasts balance quite quickly with proper refreshing and storage.

About storage
Ok, you have created your own pasta madre, it' s healty and strong. Now, how do you store it?
The most interesting way for home baking as well as little bakery is to keep it in a sealed jar.
Material can be glass or food grade plastic.
Basically I suggest to refresh the pasta madre, ripen it at 25°c for half the time (look for an increase of 50% volume) and then store sealed at 4°c

Considerations
If you want a good acetic sour flavour, very good keeping quality but little less volume, this sourdough is the one you want to use.