Levain De Pâte (wholemeal)
Levain De Pâte ajusted for cheap chapatti flour. Under development.
Notes
The levain stage should be mixed and 1st speed for 10 minutes and then proof for 5-6h @ 24° (or 10h at 15-18°).
Main dough should be mixed at 1st speed for 5 minutes, autolysed for 30 minutes and then mixed at 2nd speed for 10 minutes (yeast added towards the end). Fermentation is 45 minutes followed by 35 minutes of dividing and resting. Proof for 1 hour 50 minutes (@27°) and bake for 25-40 minutes at 230°. It may be a good idea to perform one or more folds on the dough to get the desired structure with the weakened gluten network.
Dough temperature for both stages should be kept at the recommended 25°.
The recipe notes that abcorbic acid can be used at 20 ppm.
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| Levain Flour | 14.3% | 36 | 73 | 146 | 219 | 292 |
| Levain Water | 8.58% | 22 | 44 | 88 | 131 | 175 |
| Levain Chef | 3.58% | 9 | 18 | 37 | 55 | 73 |
| Main Flour | 100% | 255 | 510 | 1020 | 1531 | 2041 |
| Main Autolyse Water | 50% | 128 | 255 | 510 | 765 | 1020 |
| Main Water | 18% | 46 | 92 | 184 | 276 | 367 |
| Main Salt | 2% | 5 | 10 | 20 | 31 | 41 |
| Main Yeast | 1% | 2.55 | 5 | 10 | 15 | 20 |
Percentage total: 196%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2025-09-07 19:30:27.392018