Pain au levain

There is no bread I made more tasty than this one. Inspired from the recipe of Hamelman, this bread outstands for its aroma, its crunchy crust and its chewy crumb.


Preferment (total 279g):

Final dough (total 1668g for 2 breads):
  • 805g bread flour
  • 40g rye flour
  • 557g water
  • 18g salt
  • the above preferment (only 248g)

  1. Make the preferment 12 hours before. Let it sit at 21ºC.
  2. Mix all ingredients except salt and sourdough for 1-2 minutes.
  3. Autolyse for 60 minutes.
  4. Add salt and sourdough and mix 8 min, DDT 24ºC.
  5. Bulk fermentation 3h with stretching and folding after 1h15".
  6. Shape.
  7. Final fermentation 2h at 24ºC.
  8. Bake for 45" at 240ºC.
This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 158-159.


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