I've been making the second batch of 'pain au levain' bread because I like working with Levain if I have the time for it. When you are able to make a decent work schedule this is doable. Sometimes I suffer from bad planning.
I adjusted the formula a bit, I did use less water than I should have, this to avoid the dough ball becoming too flat, I had my spouse complaining about this.
In this particular case, I started working on these breads at 7PM. I had a piece of sourdough from my previous batch, and I figured that at 1AM they would go in the oven. Wrong!
At 1AM the loaves were still under proofed.
So I went to bed for less than 5 hours, fired up the oven at 6AM and baked them at 7AM.
So they had this long and slow fermentation, which will have had a good influence on the taste. Haven't tried them yet, looking forward to taste them.
