Ingredients
Scale
For the levain
- 60g strong white bread flour
- 10g active sourdough starter
- 40g of water
For the dough
- 310g of strong white bread flour
- 30g of rye flour
- 7g of salt
- 220g of water
Instructions
- Make your levain by mixing the water, sourdough starter, and flour. Let this ferment for 10-12 hours. The levain should have doubled in size, with a stretchy texture, it should not be runny.
- Mix the remaining flour with the leftover water. Sprinkle salt over the dough, cover, and leave to hydrate for 30-60 minutes.
- Add the levain to the dough and knead for 5-6 minutes. This should depend on the temperature of your dough. The cooler your dough, the longer it will take to be ready.
- Let your dough ferment or rest for 1 hour and 30 minutes.
- Then stretch and fold your dough 4 times at 30-minute intervals.
- Shape your dough into a loaf, and place it into a lightly floured proofing basket.
- Let it rest for 3 hours. Meanwhile, preheat your oven and Dutch oven to 450 degrees Fahrenheit.
- Score your dough, and bake in the Dutch oven with the lid on for 25 minutes.
- Remove the lid and continue baking for 15 minutes.
- Let this cool down completely before slicing.
Notes
- The dough is pretty low in hydration, making it very easy to handle.
- You can experiment with any type of flour you fancy, to create the loaf you desire.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: bread
- Cuisine: French/Italian
Nutrition
- Serving Size: 1 loaf
- Calories: 500 kcal
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 85 g
- Protein: 20 g
Keywords: pain au levain sourdough