Low Fat Pain au Levain
Discover the wholesome charm of this **Low Fat Pain au Levain**, a lighter twist on the beloved classic sourdough bread. Crafted with a blend of whole wheat and bread flour, this recipe highlights the natural tang and depth that come from using a vibrant sourdough starter. With minimal fat and no added sugar, it’s perfect for those seeking healthier homemade bread without compromising on flavor. The process involves long fermentation for a soft crumb and crisp crust, while the Dutch oven baking method guarantees a bakery-style loaf with a golden rise. Ideal for slicing and serving with soups, salads, or spreads, this rustic loaf is the perfect centerpiece for any meal or snack. Indulge in the art of sourdough bread baking and enjoy a guilt-free indulgence!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 100 grams Sourdough starter
- 350 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine the whole wheat flour and bread flour.
Add the sourdough starter and water to the flour and mix until a rough dough forms.
Let the dough rest for 30 minutes to allow the flour to absorb the water and the gluten to start developing.
Add salt to the dough and knead for about 10 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it ferment at room temperature for 4-6 hours or until it doubles in size.
Gently turn the dough onto a lightly floured surface and perform a series of gentle folds to shape it into a round or oval loaf.
Dust a proofing basket with flour and place the shaped dough in it, seam side up. Cover and proof for another 2-3 hours at room temperature.
Meanwhile, preheat the oven to 230°C (450°F) with a Dutch oven inside.
Once proofed, carefully transfer the dough onto a piece of parchment paper. Score the top of the loaf with a sharp blade.
Using the parchment paper, carefully transfer the loaf into the preheated Dutch oven.
Cover the Dutch oven with its lid and bake for 20 minutes.
Remove the lid and continue baking for another 15 minutes or until the loaf is deeply browned and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 1 hour before slicing. Serve and enjoy!
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 2.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1455 mg | 31% | |
*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.
