Jeffrey Hamelman, Bread - PAIN AU LEVAIN with mixed sourdough starters

This recipe calls for both a liquid levain made with white bread flour and a stiff rye sourdough; these were prepared the day before the bake so had between 12 and 16 hours to develop.

With roughly three hours bulk fermentation (incorporating three sets of folds) and just over a couple of hours rest after shaping (both at room temperature) this is a comparatively rapid process for a sourdough. This could be elongated by fermenting at a cooler temperature but I would only choose to do this for convenience reasons rather than in search of flavour, as this is already amply provided by the mix of prefermented flours. 

Although fermentation time for the overall dough is comparatively short and hydration at 68% is not that high it still resulted in a soft, open crumb structure.  Next time I think I will bake for slightly longer to get a darker, more burnished crust.