From: Max Value Date: Mon, 23 Jun 2025 16:58:35 +0000 (+0100) Subject: Added draft Levain De Pate X-Git-Url: https://git.ozva.co.uk/?a=commitdiff_plain;h=bd211002220c4903716647019d610f76207ce546;p=bread Added draft Levain De Pate --- diff --git a/index.gmi b/index.gmi index 1eb783c..9918ca5 100644 --- a/index.gmi +++ b/index.gmi @@ -9,6 +9,7 @@ # Bread => bread.pdf All recipes (PDF) +=> https://bread.ozva.co.uk/ Main page > Note on Gemtext: This site is mostly automatically rendered to gemtext. This excludes the information pages (some contain rich informaton: tables, MathML). Enjoy reading the site on your respective small internet client. Title text courtesy of patorjk.com. @@ -28,6 +29,7 @@ In many of these recipes, the salt measurement is a constant 1.5%. This is perso => recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.) => recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.) => recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.) +=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.) => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.) => recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.) => recipes/challah.gmi Challah (Jewish sweet-bread.) @@ -45,6 +47,7 @@ In many of these recipes, the salt measurement is a constant 1.5%. This is perso Sourdough => recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.) +=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.) => recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.) => recipes/panettone.gmi Panettone (Panettone.) => recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.) @@ -54,6 +57,7 @@ White => recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.) => recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.) => recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.) +=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.) => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.) => recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.) => recipes/challah.gmi Challah (Jewish sweet-bread.) @@ -67,6 +71,7 @@ Vegan => recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.) => recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.) +=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.) => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.) => recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.) => recipes/straight-white-v4.gmi Straight white yeasted v4 (Regular white yeasted bread.) @@ -77,6 +82,7 @@ Yeasted => recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.) => recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.) +=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.) => recipes/challah.gmi Challah (Jewish sweet-bread.) => recipes/challah-polish.gmi Challah with pre-ferment (Jewish sweet-bread with polish.) => recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.) @@ -102,4 +108,4 @@ Rye -=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2025-06-07 15:31:01.221831 \ No newline at end of file +=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2025-06-23 16:33:46.921459 \ No newline at end of file diff --git a/index.html b/index.html index 25d3d78..0287451 100644 --- a/index.html +++ b/index.html @@ -8,9 +8,10 @@
- +

Bread

All recipes [PDF]

+

Gemini site

Collection of recipes with bakers percentage and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a tool I built. Temperatures are listed in Celsius and should be assumed to be with fan when referring to baking.

@@ -30,6 +31,8 @@
  • Kaiser rolls Chainbaker kaiser rolls.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
    • +
  • White yeasted with polish pre-ferment v4 Less acidic flavor than the v4 sourdough.
  • Sourdough white v4 Sourdough sandwich loaf, similar to french bread.
    • @@ -58,6 +61,8 @@
  • Pain Au Levain Pain Au Levain recipe from 'Taste of Bread'.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
    • +
  • Sourdough white v4 Sourdough sandwich loaf, similar to french bread.
  • Panettone Panettone.
    • @@ -75,6 +80,8 @@
  • Kaiser rolls Chainbaker kaiser rolls.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
    • +
  • White yeasted with polish pre-ferment v4 Less acidic flavor than the v4 sourdough.
  • Sourdough white v4 Sourdough sandwich loaf, similar to french bread.
    • @@ -100,6 +107,8 @@
  • Kaiser rolls (vegan) Under development.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
    • +
  • White yeasted with polish pre-ferment v4 Less acidic flavor than the v4 sourdough.
  • Sourdough white v4 Sourdough sandwich loaf, similar to french bread.
    • @@ -119,6 +128,8 @@
  • Kaiser rolls Chainbaker kaiser rolls.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
    • +
  • Challah Jewish sweet-bread.
  • Challah with pre-ferment Jewish sweet-bread with polish.
    • @@ -163,14 +174,14 @@ -

    To-do

    -
    \ No newline at end of file diff --git a/src/levain-de-pate.toml b/src/levain-de-pate.toml new file mode 100644 index 0000000..fab7bd0 --- /dev/null +++ b/src/levain-de-pate.toml @@ -0,0 +1,24 @@ +[information] +title = "Levain De Pâte" +description = "Levain De Pate recipe from 'Taste of Bread'. (Draft)" + +keywords = ["sourdough", "yeasted", "white", "vegan"] + +notes = """ +This is from page 93 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain'). +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°. +Dough temperature for both stages should be kept at the recommended 25°. +The recipe notes that abcorbic acid can be used at 20 ppm. +There is a disparity between the translation and the original which is 0.2% extra salt content in this recipe (1.8% total in the French original). Calvel states that when the dough is likely to be underdeveloped, 0.2% extra salt can be added to make up the difference. I have chosen to include this change because I enjoy mixing by hand. +""" + +[ingredients] +levain-flour = 14.3 +levain-water = 8.58 +levain-chef = 3.58 +main-flour = 100 +main-autolyse-water = 50 +main-water = 14 +main-salt = 2 +main-yeast = 1