"Mike Dilger" > wrote in message=20
...

> ... I want more flavor than my last batch and took advice from a=20
> website that said: "Let the dough go through its first rise in the=20
> refrigerator overnight in a plastic bag. The next day, remove the=20
> dough, form the loaves, punch down and shape." ...

There is no reason to believe that fridge incubation builds flavor
any better than incubation at warmer temperatures.

> ... I suppose (multi-stage dough making) is to get the yeast and=20
> bacteria to "line up" and fire off in a proper ratio ...

Possibly, for some kinds of rye bread. Rules for rye are inappropriate
for non-rye loaves.

The Big Ugly for other sourdoughs is overdevelopment of preferments.
Then stuff comes up which rots dough, and, among other things,
severely compromises rising.

> I am trying to distinguish the style of bread. I realize Pain means=20
> bread, and Levain means rise ...

Try Pain in the Derriere.

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

Yes, you are on the track for Pain in the Derriere. Anything in bread
more than flour, water, salt, and leavening makes a good rise less
likely (except for certain chemicals known as dough enhancers).

> I don't care so much about idealized crusts. I don't care so much =
about=20
> "big holes" or "very chewy" either. Actually, big holes and very =
chewy=20
> 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!

Well, maybe you want rye bread. You can bust your buns for a 2-fold
rise, but Samartha says it is worth it. Rye bread has trouble to keep =
from
being sour.

> I'd happily just go buy it if I could find it anywhere near =
Wellington,=20
> New Zealand ...

Maybe you need to find a boulangerie. You got any of those? If
you go the rye route, you may need to move to northern Europe for
flour and/or appropriate bakeries.
=20
> 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=20
> figure out how I did it, and make it again.

Maybe it was Kenneth's simple Pain Poil=E2ne. Here is the instruction =
he gave:
http://groups.google.com/groups?selm...vqckbh5geab0l=
@4ax.com
Well, if you do that, you might to better if you start with a commercial =

bread oven, like he apparently has.

--
Dicky again