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5 from 1 vote

Sourdough Bread

A hearty, super-delicious Pain au Levain for all occasions (except Passover). 
Prep Time5 hours
Cook Time38 minutes
Autolyse30 minutes
Total Time6 hours 8 minutes
Keyword: Levain, Sourdough, White
Servings: 4 Loaves

Ingredients

Liquid Levain - made 12 hours before adding to final dough

  • 148 g Bread Flour ABC+ 11.5% Malted white flour
  • 185 g Water
  • 30 g Mature liquid starter Sourdough starter

Rye Levain - made 12-16 hours before adding to final dough

  • 148 g Whole-rye flour I use fresh milled rye
  • 122 g Water
  • 7 g Mature liquid starter

Final dough

  • 1382 g Bread Flour ABC+
  • 145 g Whole Wheat Flour I use fresh milled red whole wheat
  • 935 g Water
  • 33 g Salt
  • 327 g Liquid Levain (aged 12 hours) *Notice this is a little less than what you made
  • 265 g Rye Levain (aged 12-16 hours) *Notice this is a little less than what you made

Instructions

  • Make the liquid levain 12 hours beforehand and the rye levain 12-16 hours beforehand. 
  • Add all ingredients the following day *EXCEPT* for the salt. Mix on speed 2 (KitchenAid) for a few minutes or until you have a shaggy mass with no dry bits left. Do not try to develop the gluten. Cover and let rest for 30 minutes.
  • Add the 33g of salt and resume mixing on speed 2 until you get weak gluten development. This will take about 4-5 minutes and would be considered a "Short Mix". Check that the dough is around 75F.
  • Cover and allow to ferment for 2 hours, 45 minutes.  During the fermentation, fold the dough every 45 minutes (three times total).
  • Divide the dough into pieces. I do 3 pieces at 750g each for loaf pans and one larger 850g piece for a boule. You have about 3.1kg to work with so divide any way you choose.
  • Place divided dough into pans or proofing baskets as desired. Allow to ferment another 2-2.5 hours at 75F. Proofing is done when a floured finger gently pressed into the dough springs back slowly.
  • Place in 450F oven. Incorporate steam for the first 20 minutes. Total bake time is 34-40 minutes or until the loaves sound hollow when tapped.

Notes

*FOR SPIRAL MIXERS: 5 minutes at speed 1. Autolyse 30 minutes. Add Salt. 2 minutes at speed 2. Fold 3 times at 45 minute intervals.