Yield: 2 large fendu-shaped loaves
TOTAL FORMULA
PREFERMENTED FLOUR: 45%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 267 | 2 cups + 3 tablespoons | 60% |
| Whole wheat flour | 178 | 1½ cups | 40% |
| Water | 335 | 1½ cups | 75% |
| Lapsong souchong tea, brewed and strained | 45 | ¼ cup | 10% |
| Whiskey | 22 | 1 tablespoon + 2 teaspoons | 5% |
| Salt, fine | 11 | scant 2 teaspoons | 2.50% |
| Yeast, dry instant | 2 | ¾ teaspoon | 0.50% |
| Sourdough culture | 13 | scant 1 tablespoon | 3% |
| Pecans, chopped | 80 | ¾ cup | 18% |
| Cracked corn or coarse grits (regular or instant) | 13 | 1 tablespoon + 1 teaspoon | 3% |
| Rye chops | 13 | 2 tablespoons | 3% |
| Smoked malted barley (see Note) | 13 | 1½ tablespoons | 3% |
| Molasses, blackstrap | 8 | 1 teaspoon | 1.8% |
| Total Weight | 1,000 | All | 224.80% |
Note: Smoked malted barley can be purchased at a store that sells home brewing supplies.
POOLISH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Whole wheat flour | 133 | 1 cup + 1 tablespoon | 100% |
| Water | 167 | ¾ cup | 125% |
| Yeast, dry instant | Pinch | Pinch | 0.10% |
| Total Weight | 300 | All | 225.10% |
STIFF LEVAIN
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 67 | ½ cup + 1 tablespoon | 100% |
| Water | 40 | 3 tablespoons | 60% |
| Sourdough culture | 13 | scant 1 tablespoon | 20% |
| Total Weight | 120 | All | 180% |
SOAKER
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Smoked malted barley | 13 | 1½ tablespoons | 33% |
| Cracked corn or coarse yellow corn grits | 13 | 1 tablespoon + 1 teaspoon | 33% |
| Rye chops | 13 | 2 tablespoons | 34% |
| Water | 24 | 2 tablespoons | 50% |
| Whiskey | 22 | 1 tablespoon + 2 teaspoons | 46% |
| Molasses, blackstrap | 8 | 1 teaspoon | 20% |
| Total Weight | 93 | All | 216% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Water | 104 | ¼ cup + 3 tablespoons |
| Poolish | 300 | All |
| Stiff levain | 120 | All |
| Lapsong souchong tea, brewed and strained | 45 | ¼ cup |
| All-purpose flour | 200 | 1½ cup + 2 tablespoons |
| Whole wheat flour | 45 | ¼ cup + 3 tablespoons |
| Salt, fine | 11 | scant 2 teaspoons |
| Yeast, dry instant | 2 | ¾ teaspoon |
| Soaker | 93 | All |
| Pecans | 80 | ¾ cup |
| Total Weight | 1,000 |
DAY ONE
PREPARE
Toast the smoked malted barley on the stovetop over low heat in a dry pan, stirring occasionally.
Make 1 cup of Lapsang souchong tea. Steep at room temperature until use.
Caramelize the pecans. Chop coarsely before use.
POOLISH
In a medium bowl, stir together the flour and yeast, then add the tepid water (75°F to 80°F).
Mix until smooth.
Cover and set at room temperature for 12 to 16 hours.
STIFF LEVAIN
In a medium bowl, combine the tepid water (75°F to 80°F) and sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour.
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
SOAKER
In a medium bowl, combine the water, whiskey, malted barley, cracked corn, rye chops, and molasses.
Cover and set at room temperature for 12 to 16 hours.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, combine the final dough water, poolish, stiff levain, and tea. Mix with your hands until the poolish and stiff levain are broken up in the water, then add the flours, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
Place the soaker and the caramelized pecans on top of the mixed dough and fold briefly to begin incorporating. It doesn’t need to be homogeneous; these ingredients will fully incorporate during folding.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 2 hours at room temperature, folding as directed below.
FOLD
Fold after 15, 30, 45, 60, and 90 minutes, then leave untouched until the divide. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND PRESHAPE
Divide the dough into 2 pieces weighing about 500 grams each. See Dividing for instructions.
Preshape as rounds and cover. See Preshaping for instructions.
Cover and let rest for 15 minutes.
SHAPE, FENDU
Shape as tubes roughly 10 to 12 inches long with tapered tips. Place, seam side down, on a floured surface to rest for 10 minutes.
After the rest, generously flour the top surface of the shaped loaf with whole wheat flour. Using a transfer peel or thin dowel (½ inch or less), make the fendu shape. See Shaping for instructions.
Place the loaf, seam side up, on a lightly floured baker’s linen (couche) or tea towel. Repeat with the second loaf. Pleat the couche between the loaves to support their sides as they rise.
PROOF
Cover and proof for 40 to 50 minutes at room temperature.
BAKE
During the proof, preheat the oven to 450°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or linen, becomes the top.
Slide the loaves onto the preheated baking stone. I like these loaves somewhat S shaped. You can curve the ends gently before loading to make that form.
Bake with steam for 30 to 35 minutes. After 20 minutes, carefully remove any steaming devices, lids, or parchment paper. Rotate the loaves on the stone.
At 30 to 35 minutes the loaves should be well colored. Turn off the oven, prop open the door a few inches, and allow the loaf to dry for an additional 10 minutes.