Hamelman Pain Rustique, alfanso style


Hamelman Pain Rustique, alfanso style Submitted by alfanso on July 25, 2020 – 3:46pm. Another back burner bread I’d wanted to get around to.  I’ve made the Weekend Bakery version a few times, but never in the “true” rustique spirit of things – basically a simple nearly unshaped AP bread.  Dump the BF dough on the counter, square it off nice and neat, and divide into rectangles or squares.  Nothing more. The Hamelman version also uses a 50% fermented flour poolish but is a few clicks wetter at 69% hydration.  After the second of two folds during the 70 minute BF, it’s time to ensure that the oven is fired up and preheating as things move fast. A final 20 minute rest after the second fold, then divide and another mere ~25 minutes before bake time.   I made this yesterday, but was: 1) learning the error of my ways, and 2) underwhelmed by the basic blandness of the bread.  In fairness, this is a pretty unsophisticated dough as the name and description suggests.   Time to do a reset and a V2.0.  Last night, in an effort to drive up the flavor, I dosed the poolish with all 10% of the swapped in rye flour.  Divided into “dinner / small hamburger roll” sized portions, rather than the suggested big rectangles in the Hamelman formula,  I ensured that they had a good roll in the flour to ward off yesterday’s problems with sticking.  The dough at this point is so soft and fragile that the quick diagonal score across the surface looked good going in, but only allowed for the dough to expand a little. Baked at 460dF with 13 minutes of steam and an additional 10 minutes, they plump up nicely with a crisp crust and opened well for an under 70% hydration dough.  The added rye gave the anticipated boost to the flavor.  Although they have a distinctly ciabatta-like appearance, they are definitely not the same bread. The kids nestled in for their short nap. Just another mini lunch sandwich. 1000 g x 9 dinner rolls. Pain Rustique w/IDY based Poolish               Jeffrey Hamelman, mod alfanso                           Total Flour           Total Dough Weight (g)   1000   Prefermented 50.00%         Total Formula       Poolish     Final Dough     Ingredients % Grams   % Grams   Ingredients Grams   Total Flour 100.00% 583.1   80.00% 233.2   Final Flour 291.5   AP Flour 90.00% 524.8   80.0% 233.2   AP Flour 291.5   Rye 10.00% 58.3   20.0% 58.3   Rye 0.0   Water 69.00% 402.3   100.0% 291.5   Water 110.8   Salt 2.00% 11.7         Salt 11.7   IDY 0.50% 2.92   0.12% 0.28   IDY 2.64                 Poolish 583.4   Totals 171.50% 1000.0   200% 583.4     1000.0                     Mix  poolish and allow ~12 hours.               Mix  poolish, flour and water.  Autolyse 30 minutes             Add IDY & salt.                 100 French Folds, 5 minute rest, final 100 FFs.             70 minute bulk rise. Letter Folds at 25 & 50 minutes.             Divide into squares or rectangles.  Onto well floured couche seam side up.       Proof 20-25 minutes                 Preheat oven to 480dF                 Onto oven peel seam side down.  Score.               Bake at 460dF till browned.  ~13 minutes with steam, 8-10 more and 2 minutes venting.    
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