Pain Au Levain (Traditional French Sourdough Bread)

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Levain:
18 ounces Natural Sourdough Starter -- Chef (1 lb. 2 oz.)
5 ounces Bread flour
Dough:
23 ounces Levain (above) (1 lb. 7 oz.)
26 ounces Bread flour (1 lb. 10 oz.)
18 fluid ounces Water, temperature controlled
3/4 ounce Salt

1. Combine the Natural Sourdough Starter and bread flour in a mixing bowl fitted with a dough hook. Knead on medium speed until combined.

2. Scrape the mixture into a large bowl or plastic container and cover. Store at room temperature for 8 to 12 hours.

3. Place the levain mixture in the bowl of a mixer with dough hook. Add the flour, water and salt. Mix on low speed until well combined. Increase speed to medium and knead until the dough is smooth, elastic and fully developed, approximately 7 to 8 minutes.

4. Cover the dough and ferment it for 2 hours.

5. Punch down and divide into the dough into 3 uniform pieces. Round, cover and bench rest the dough for 10 minutes.

6. Shape the dough into plump oval loaves slightly tapered at each end. Place the loaves, seam side down, on paper-lined sheet pans or flour-dusted bannetons.

7. Proof until the loaves increase 70% in volume.

8. Unmold the loaves from the bannetons, if using, and then score them lengthwise with 3 slashes. Bake at 425°F (219°C) with steam in the oven during the first few minutes of baking until the crust is a deep dark brown, approximately 40 to 45 minutes.



Notes: Method: Straight Dough

Fermentation: 45 minutes. Proofing about 30 to 45 minutes
 
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