Dick Adams wrote:

> Why is it in the fridge?

Because by the time it finished the last stage I was ready for bed.

And because I want more flavor than my last batch and took advice from a
website that said: "Let the dough go through its first rise in the
refrigerator overnight in a plastic bag. The next day, remove the
dough, form the loaves, punch down and shape."

> What use are stages?

Not sure... but from my reading, I suppose it is to get the yeast and
bacteria to "line up" and fire off in a proper ratio.

> Why not just go ahead and make some bread. Why are you saying "Pain" and "Levain"? --
> are you French?

I am trying to distinguish the style of bread. I realize Pain means
bread, and Levain means rise... which doesn't literally distinguish
anything... but the style commonly referred to does... only I'm not
entirely sure I have the right name...

I want a bread to eat with the following properties:

Sour tasting - even if that is crass. I want it.
Mostly whole grain.
Tasty grains, nutty/earthy quality

I don't care so much about idealized crusts. I don't care so much about
"big holes" or "very chewy" either. Actually, big holes and very chewy
bread is pretty much NOT what I'm looking for. I want a heavy, hearty
bread. But not as heavy as a bread that doesn't rise!

I'd happily just go buy it if I could find it anywhere near Wellington,
New Zealand, but most Kiwi's eat boring flat tasting 'wonder bread' rip
offs, or whole grain that is more or less "fluffy".

I made such a bread before, about a year ago, that was one of the best
tasting breads I've ever put in my mouth, and I'll be damned if I can't
figure out how I did it, and make it again. The recipe was off this
newsgroup, and titled Pain au Levain, but I have since lost it, so I'm
trying recipes of the same name that I find in my google searches. I
do remember keeping it in the refrigerator overnight, and I also
remember it having some spelt in it.

>>Have I hit a dead end?
>
> My guess is yes. Either bread at the store, or square one.

I would if I could find it... damn Kiwi's.

I do know a friend who runs a bakery... maybe I'll ask them.

Mike