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Pain au Levain

Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour and 5% rye flour. Some bakers add yeast, but this should be 0.2% at most, to avoid adulteration of the characteristics of naturally leavened bread. 
Total Time7 hours 30 minutes
Course: Baking
Cuisine: French
Keyword: Pain au Levain, Sourdough bread, Artisan bread
Author: Nikolay's Kitchen

Ingredients

Refresh Starter

  • 25 g Sourdough Starter
  • 30 g Flour
  • 20 g Water
  • Mix all ingredients, cover and leave at 26-27C temperature to rise up to 3.5 tomes. It takes about 5-6h.

Levain

  • 75 g Starter from above
  • 88 g Flour
  • 9 g Rye Flour
  • 58 g Water
  • Mix all ingredients, cover and leave at 26-27C to rise up to 3.5times. It takes 4-6h.

Pain au Levain

  • 950 g White bread flour T65
  • 50 g Rye Flour T85
  • 640 g Water
  • 18 g Salt
  • 2 g Fresh Yeast (Optional)
  • 230 g Levain

Instructions

  • To make the dough:
     Mix levain and water. Add the remaining ingredients and mix until there are no remaining dry pockets of flour.  
    In a stand mixer, mix the dough on the lowest speed for 5 minutes using the hook attachment.
    Cover the bowl and allow the dough to rest for 30 minutes.
    Knead the dough by hand for 10 minutes, or in a stand mixer for 11 minutes on a lowe speed. The dough will start developing some gluten.
    Allow the dough to rise for 30 minutes in an oiled container.
    Give the dough a fold and return it to the bowl to rise for another 45-50 minutes.
    Gently deflate the dough and divide it in half. Pre-shape it into two balls. Place the balls seam side up on a floured surface, cover and let them relax for 30 minutes.
    Shape the loaves into either a bâtard or round shape.
    Place the loaves into proofing baskets and cover to prevent drying and forming a skin. The second ferment will take about 4h at 26-27C 
    Preheat the oven to 230C. Bake on a stone with steam, preheat the stone and a pan on the shelf below for 60 minutes.
    Score the loaves and spray or brush them with water.
    When baking on a stone, slide the parchment and loaf onto the hot stone. Pour 1 1/2 cups boiling water into the pan. 
    If baking in a Dutch oven or cloche, remove the lid after 20 minutes and allow the loaf to finish baking in a dry oven.
    Bake the bread for 40 to 50 minutes. The loaves should be a rich brown, firm on the sides, and sound hollow when tapped on the bottom. 
    Cool them on a rack. Store at room temperature, lightly wrapped or freeze for longer storage.