Low Sodium Pain au Levain
Rediscover the art of breadmaking with this Low Sodium Pain au Levain, a delicious sourdough loaf that's perfect for those looking to reduce salt intake without compromising flavor. Crafted with a bubbly sourdough starter and a blend of all-purpose and whole wheat flours, this recipe combines simplicity and technique to create a loaf with an irresistibly crisp crust and a soft, tangy interior. The recipe features a slow fermentation process, including an overnight cold proof, allowing rich, complex flavors to develop naturally. Stretch-and-fold techniques ensure excellent gluten development, while baking in a Dutch oven guarantees a professional-quality crust. Ideal for a wholesome breakfast or a gourmet sandwich base, this low sodium sourdough bread showcases artisan craftsmanship and heart-healthy choices in every bite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Whole wheat flour
- 150 grams Sourdough starter (active and bubbly)
- 350 ml Water
- 3 grams Salt
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well to ensure even distribution.
In a separate bowl, mix the active sourdough starter with the water until it is completely dissolved to create a levain.
Pour the levain into the dry ingredients. Using your hands or a wooden spoon, mix until a rough dough forms and flour is fully incorporated.
Let the dough rest for 30 minutes. This rest period is called the autolyse and helps to develop gluten.
After the autolyse, perform a series of stretch and folds every 30 minutes for the next 2 hours. To do this, grab a corner of the dough, stretch it upwards, and fold it over the dough. Turn the bowl slightly and repeat until you've stretched and folded all around the dough.
After the last stretch and fold, let the dough rise at room temperature for about 3-4 hours, or until it has visibly increased in size (approximately 50%).
Turn the dough onto a lightly floured surface and shape into a round loaf. Cover with a clean kitchen towel and let it rest for 15 minutes.
After resting, perform a final shaping and place the dough seam-side up in a well-floured banneton or a bowl lined with a floured cloth.
Cover the dough and place it in the refrigerator to proof overnight for 8-12 hours.
The next day, preheat your oven to 450°F (230°C) with a Dutch oven inside.
Once preheated, carefully remove the hot Dutch oven, place parchment paper over the dough, and flip it out onto the parchment. Score the top with a sharp blade.
Using the parchment as a sling, place the bread into the Dutch oven. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and bake for an additional 15 minutes or until the crust is deeply golden and crisp.
Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 432.8 g | 157% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 1.5 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 798 mg | 17% | |
*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.
