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Pain de champagne

Ingredient Leaven Dough Final Final (%)
White Wheat Flour 80 g 270 g 350 g 70 %
Whole Wheat Flour 20 g 80 g 100 g 20 %
Whole Rye Flour 50 g 50 g 10 %
Wheat Leaven 20 g 2 %
Instant Dry Yeast 1 g 1 g 0.2 %
Water 80 g 310 g 390 g 78 %
Salt 10 g 10 g 2 %
  1. Leaven. Mix starter, flours, and water until just incorporated. Seal, and rest at room temperature for 8-10 hours.
  2. Autolyse. Blend the flours until homogenous. Add water, and mix until just incorporated. Cover and rest 20-30 minutes.
  3. Mix. Add salt, yeast, and leaven to the autolysed dough, and mix by hand using the pincer method. The temperature after mixing should be 25ºC-26ºC (77ºF-78ºF).
  4. Bulk fermentation. Rest 1h 30m. Fold three or four times. Rest an additional 3h 30m until the dough is 2.5x its original volume.
  5. Shape into a medium-tight ball. Arrange seam side down for proofing.
  6. Proof 12-14 hours (overnight) in the refrigerator in a non-perforated plastic bag.
  7. Preheat oven to 250ºC (482ºF).
  8. Preheat dutch oven with its lid at least 45 minutes.
  9. Bake 30 minutes covered. Remove lid, and continue baking 20 minutes until dark brown all around the loaf.
  10. Cool loaf at room temperature at least 20 minutes.

  1. Forkish, Ken. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. New York, NY: Ten Speed Press, 2012. 140-3. ↩