Really trying to get a few mainstays down. Using the Rubaud method I am finding it difficult to get an even crumb structure from make to make for my pain au levain, but tweaking (e.g., breaking bench in two, S & F for a second pre-shape at 15 minutes, rest add'l 15, S & F again, for total bench rest of 30 minutes). Did pick up some strength with these last-period folds, but work in progress. Satisfactory, just not there yet.
63% Central Millings Baker's Craft Plus
25% Hi-Pro Medium WW
12% (Local) dark rye
80% hydration
Overnight autolyse with flours, salt and chilled water; free rise to room temp overnight.
Adding in only 12% levain inoculation (from Trevor/Breadwerx)
Rubaud x 10 minutes; rest 10; finish with 5 minutes for total of 15 minutes Rubaud mixing.
S & F's 1-4 every 1/2 hour;
S & F's 4-8 on the hour. Because I wasn't happy with the strength at 6 hours bulk, I dared an add'l 30 minutes and then several light folds to effect a tighter pre-shape. Given continuing concern over the dough's slackness, I broke the 30 minute bench rest in two: 15 minutes, do an add'l S & F/pre-shape, rest 15, then a final shaping.
Proof x 2 hours. Set proofing temp of 76F.
