Pain au Levain
Dive into the art of traditional sourdough baking with this Pain au Levain recipe, a French-inspired masterpiece featuring a perfectly balanced mix of bread flour and whole wheat flour. Crafted with a natural levain, this rustic bread boasts a crisp, caramelized crust and a tender, airy crumb that sings with the signature tang of sourdough. The recipe involves advanced techniques like autolyse, stretch-and-folds, and overnight proofing for deep flavor development and impeccable texture. Baked in a hot Dutch oven for that coveted artisanal finish, Pain au Levain is a testament to the magic of slow fermentation. Whether enjoyed alongside soups, cheeses, or simply with a smear of butter, this bread is a show-stopping centerpiece for any meal. Perfect for seasoned bakers looking to refine their skills or adventurous home bakers seeking a rewarding challenge.
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Recipe Information
Ingredients
- 50 g Levain
- 450 g Bread Flour
- 50 g Whole Wheat Flour
- 360 ml Water
- 10 g Salt
Instructions
Prepare your levain at least 8 hours before starting your bread. Mix 50g of active sourdough starter with 50g of flour and 50g of water. Let it sit at room temperature until bubbly and doubled in size.
In a large mixing bowl, combine 450g of bread flour and 50g of whole wheat flour with 360ml of water. Mix until no dry bits remain. Cover and let it rest for 30 minutes for autolyse.
After autolyse, add 50g of the prepared levain and 10g of salt to the dough. Mix by pinching and folding the dough until fully incorporated.
Begin the bulk fermentation by letting the dough rest for 3 to 4 hours at room temperature, performing a series of stretch and folds every 30 minutes for the first 2 hours of fermentation.
Once bulk fermentation is complete and the dough has risen by about 30-50%, gently remove it from the bowl onto a lightly floured surface.
Shape the dough into a round by folding the edges into the center. Flip it seam side down, cover with a damp towel, and let it rest for 20 minutes.
Perform the final shaping as desired (round or oval), then place it into a proofing basket, seam side up. Cover and allow it to proof for 2 to 4 hours at room temperature or overnight in the refrigerator.
Preheat your oven to 230°C (450°F) with a Dutch oven inside.
Carefully transfer the dough onto parchment paper, score the top with a sharp blade and quickly place it into the preheated Dutch oven.
Cover with the lid and bake for 20 minutes, then remove the lid and continue to bake for another 20 minutes or until deeply golden brown.
Let the bread cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 403.2 g | 147% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 2.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 702 mg | 15% | |
*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.
