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Semolina Bread with three stages Levain

In the Winter the process of making sourdough bread is slower and that's why I usually make three stages levain. In this way, I shorten the prooving time and improve the inner texture. 
Prep Time50 minutes
Cook Time50 minutes
Resting time2 days 2 hours
Total Time1 hour 40 minutes
Course: Baking
Keyword: Artisan Bread
Servings: 2 Loafs
Author: Nikolay's Kitchen

Ingredients

Levain 1

  • 20 g Mature sourdough starter
  • 20 g Water
  • 20 g White bread flour

Levain 2

  • 40 g Levain 1
  • 40 g Water
  • 40 g White bread flour

Levain 3

  • 60 g Levain 2
  • 60 g Water
  • 60 g White bread flour

Main Dough

  • 400 g Semola
  • 200 g White bread flour
  • 420 g Water
  • 10 g Salt + 60g Water

Instructions

Levain 1

  • In the morning mix the ingredients, cover and leave at room temperature. 

Levain 2

  • The same day in the evening mix 40g from Levain 1 (the rest discard it) and mix it with 40g water and 40g flour. Cover and leave at room temperature overnight.

Levain 3

  • Next day in the morning leave 60g from Levain 2 and mix it with 60g water and 60g flour. Cover and leave at room temperature until double in volume. 

Main Dough

  • Right after you mix the Levain 3 mix by hand or mixer all the flour and water. Cover and leave to rest(autolyse) until Levain 3 double. This will take about 3-4 hour depends on the room temperature. 
    When the levain double now is time to add it to the main dough. Knead by hand or mixer about 10-12min until the dough become smooth and elastic. Leave it to rest for another 30min. 
    After that add salt dissolved with 60g water and knead about 5-6min. 
    Now we should have an elastic and silky dough. Make the window test and knead more if needed. 
    Cover and leave it in a plastic container to proof until double in volume.
    Make 4 S&F (stretch and fold) every 30 min.
    Ones double divide the dough into two parts and make a 30min bench rest. 
    Shape to batards and place them in prooving baskets. Cover with plastic bags to prevent drying and leave at room temperature for 2hours. 
    After that place baskets in the fridge overnight.
    Next day in the morning take the baskets out and check the volume. If it's double you can bake it, if not leave a bit longer until double. 
    Bake in preheated oven in DO for 25min with lid at 240C and without a lid at 200C for another 20-30min or until done. 
    Leave the bread to cool on a wire rack. Have a lovely time around the oven.