Dairy-Free Pain au Levain
Elevate your homemade bread game with this rustic and wholesome Dairy-Free Pain au Levain recipe. Crafted with a blend of whole wheat flour and bread flour, this sourdough loaf bursts with earthy flavors and a delightfully chewy texture. Made entirely dairy-free, it's perfect for accommodating dietary preferences without compromising on taste. The slow, cold fermentation process lends the loaf a complex depth of flavor and an airy crumb structure, while a crisp, caramelized crust is achieved through the magic of Dutch oven baking. Ideal for beginners and seasoned bakers alike, this recipe embraces traditional sourdough techniques, such as autolyse and stretch-and-fold, ensuring a rewarding baking experience. Serve thick slices of this artisan bread with spreads, soups, or salads for a satisfying meal centerpiece.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 250 grams Bread flour
- 350 milliliters Water
- 100 grams Active sourdough starter
- 10 grams Sea salt
Instructions
Combine 250 grams of whole wheat flour and 250 grams of bread flour in a large mixing bowl.
Add 350 milliliters of water to the flour mixture and mix until no dry flour remains. Cover the bowl with a damp towel and let the mixture rest for 30 minutes to autolyse.
After the autolyse, add 100 grams of active sourdough starter to the dough. Mix well until the starter is fully incorporated.
Sprinkle 10 grams of sea salt over the dough and mix until it is completely dissolved into the mixture.
Perform a series of stretch and folds over the next 4 hours, stretching the dough up and over itself every 30 minutes. Cover with a damp towel between the folds.
Transfer the dough to a lightly oiled bowl and let it rise at room temperature until it has increased in volume by about 50%, approximately 4-6 hours.
Once the dough has risen, turn it out onto a lightly floured surface. Shape it into a round by folding the edges to the center, then flipping the dough over and tucking towards you to tighten the surface.
Place the shaped dough seam-side up into a floured banneton or a bowl lined with a clean, lightly floured kitchen towel.
Cover the dough and place it in the refrigerator for a cold proof for 8-12 hours.
Preheat your oven to 230°C (450°F) with a Dutch oven inside to heat up.
Carefully remove the Dutch oven from the oven, place the dough seam-side down onto a piece of parchment paper, and use the paper as a sling to lower it into the Dutch oven.
Score the top of the loaf with a sharp blade to allow for expansion.
Cover the Dutch oven with its lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the loaf is deeply browned and sounds hollow when tapped on the bottom.
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4679 mg | 203% | |
| Total Carbohydrate | 381.2 g | 139% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 2.0 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
