A hearty, super-delicious Pain au Levain for all occasions (except Passover).
Prep Time5 hourshrs
Cook Time38 minutesmins
Autolyse30 minutesmins
Total Time6 hourshrs8 minutesmins
Keyword: Levain, Sourdough, White
Servings: 4Loaves
Ingredients
Liquid Levain - made 12 hours before adding to final dough
148gBread FlourABC+ 11.5% Malted white flour
185gWater
30gMature liquid starterSourdough starter
Rye Levain - made 12-16 hours before adding to final dough
148gWhole-rye flourI use fresh milled rye
122gWater
7gMature liquid starter
Final dough
1382gBread FlourABC+
145gWhole Wheat FlourI use fresh milled red whole wheat
935gWater
33gSalt
327gLiquid Levain (aged 12 hours)*Notice this is a little less than what you made
265gRye 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.