High Protein Pain au Levain
Elevate your homemade bread game with this High Protein Pain au Levain, a nutritious twist on the classic sourdough loaf. Made with whole wheat and all-purpose flours, this recipe incorporates vital wheat gluten and unflavored whey protein powder to boost the protein content, making it perfect for active lifestyles or post-workout snacks. The earthy tang of an active sourdough starter pairs beautifully with the rich, nutty flavors of whole grains, while the slow fermentation process ensures a tender crumb and crisp, golden crust. Whether you're shaping it into a boule or batard, this artisan loaf is a delightful combination of flavor, wholesomeness, and protein-packed energy. Ready in just under five hours, including rest and baking time, this high-protein sourdough is an impressive addition to any table.
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 150 grams All-purpose flour
- 30 grams Vital wheat gluten
- 30 grams Whey protein powder (unflavored)
- 100 grams Active sourdough starter
- 350 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, vital wheat gluten, and whey protein powder. Mix well to ensure the dry ingredients are evenly distributed.
Add the active sourdough starter to the dry mixture and slowly pour in the water while stirring with a wooden spoon or your hands until a rough dough forms.
Cover the bowl with a damp cloth and let it rest for 30 minutes. This process is called autolyse and it helps the flour to fully hydrate.
After the rest period, sprinkle the salt over the dough and incorporate it by folding the dough over itself until the salt is fully absorbed. This may take about 5 minutes of gentle folding.
Continue to fold the dough every 30 minutes for 2 hours, folding a total of 4 times. To fold: grab the edge of the dough, stretch it up and then fold it over itself.
Once the folds are complete, let the dough rise undisturbed at room temperature for 2-4 hours until it has doubled in size.
Lightly flour a work surface, turn the dough out, and shape it into a round loaf (boule) or a long loaf (batard) by gently stretching and folding it into your desired shape.
Place the shaped dough seam-side up in a flour-dusted proofing basket or bowl lined with a cloth. Cover and let it proof at room temperature for about 1-2 hours or refrigerate overnight for a deeper flavor.
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Carefully remove the hot Dutch oven and gently place the dough seam-side down into it. Score the top with a sharp blade or knife.
Cover the Dutch oven with its lid and place it back in the oven. Bake for 20 minutes, then remove the lid and bake for another 20 minutes or until the crust is deep golden brown.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This cooling period ensures the interior sets properly.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 348.9 g | 127% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 2.8 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1586 mg | 34% | |
*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.
