Sugar-Free Pain au Levain
Discover the wholesome elegance of Sugar-Free Pain au Levain, a traditional sourdough bread recipe that delivers exceptional flavor without added sugar. Made with a blend of whole wheat and bread flours, this artisan loaf boasts a rich, nutty depth and a perfectly chewy crust. Utilizing a 100% hydration active sourdough starter, this recipe emphasizes slow fermentation techniques, including an autolyse process and multiple stretch-and-folds, to achieve impeccable gluten structure and airy crumb. Whether shaped into a rustic round or oval, each step—from hand-shaping to final proofing—is crafted to produce bakery-quality results. Baked to golden perfection in a Dutch oven, this sugar-free bread is ideal for morning toast or gourmet sandwiches. Perfect for healthy eating enthusiasts and sourdough lovers alike, this recipe is a celebration of artisanal bread-making at its finest.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 250 grams Bread flour
- 350 milliliters Water, lukewarm
- 100 grams Active sourdough starter (100% hydration)
- 10 grams Salt
Instructions
In a large bowl, combine whole wheat flour, bread flour, and lukewarm water. Stir the ingredients together until no dry flour remains and the dough forms a shaggy mass. Cover the bowl with a towel and let it rest for 30 minutes. This process is called autolyse and helps in gluten development.
After the autolyse period, add the sourdough starter and salt to the dough. Incorporate them into the dough using a pinching method (pinching and folding) until well combined. The dough will start to feel more cohesive and elastic.
Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
Begin a series of stretch and folds. With wet hands, gently stretch a side of the dough upwards and fold it over itself. Turn the bowl slightly and repeat this process 3-4 times, just until the dough tightens. Repeat this every 30 minutes for a total of 4-5 sets over 2 hours. These stretches help develop the gluten structure.
After the stretch and folds, allow the dough to rest for 1 hour, still covered, at room temperature.
Lightly flour a work surface and gently turn the dough out. Shape the dough into a tight round or oval, depending on your preference and the type of baking vessel you're using.
Transfer the shaped dough to a well-floured banneton or proofing basket, seam-side up, and cover. Let the bread rise at room temperature for 3-4 hours or until it's visibly puffy.
Towards the end of the proofing time, preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside.
When the dough is ready, carefully turn it onto a piece of parchment paper, seam-side down. Score the top with a sharp blade or lame to allow the bread to expand during baking.
Using the parchment, transfer the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and reduce the oven temperature to 210°C (410°F). Continue baking for another 20 minutes or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3953 mg | 172% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 2.2 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1312 mg | 28% | |
*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.
