Pain au Levain Recipe

Step by Step Method

Step 1

STARTER:

Step 2

Combine all the starter ingredients in a mixing bowl.

Step 3

If using a mixer use the paddle attachment mix for 1 minute at lowest speed, then increase to medium speed for 30 seconds.

Step 4

If mixing by hand, use a large spoon and stir for about two minutes, until well blended.

Step 5

The starter should feel doughlike and tacky, perhaps a little sticky; if not stir in more flour or water as needed.

Step 6

Tranfer starter to a lightly floured work surface and knead for about 30 seconds.

Step 7

Place in clean, lightly oiled bowl and cover loosely and allow to rest for 6 to 8 hours at room temperature, until the starter has increased to about 1 1/2 times its original size.

Step 8

Cover and place the starter in the refrigerator for up to 3 days.

Step 9

DOUGH:

Step 10

Cut the starter into 10 to 1`2 pieces and put them in a mixing bowl.

Step 11

Pour in the water, then add the yeast and mix with the paddle attachment on the lowest speed for by hand with large spoon for about 1 minute to soften the starter.

Step 12

Add the flour, salt and diastatic powder (if using).

Step 13

If using the mixer switch to the dough hook and mix at the lowest speed, or continue mxing by hand, for 3 minutes until a coarse ball of dough forms that is very tacky and slightly warm.

Step 14

Let the dough rest for 5 minutes.

Step 15

Resume mixing on medium-speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple, and tacky, but not sticky ball of dough.

Step 16

Remove the dough to a work surface and knead for a few more seconds, form into a ball and allow the dough to rest for 10 minutes, uncovered.

Step 17

Reaching uinder the front end of the dough, streching it out, then folding it back on to the top of the dough; similar to folding a letter.

Step 18

Now, turn the ball 90 degrees and repeat the stretch and fold.

Step 19

Flip the dough over and tuck into a ball, cover the dough and allow to rest 10 minutes.

Step 20

Repeat the stretch and fold process 2 more times, completing all repititions within 30 minutes.

Step 21

After the third stretch and fold, form the dough in a ball and place in a lighly oild bowl or container large enough to allow the dough to double in size, cover the bowl tightly and refrigerate for up to 4 days.

Step 22

ON BAKING DAY

Step 23

Remove the dough from the refrigerator 2 hours prior to baking and immediately shape in the desired shape.

Step 24

(Remove only the portion you wish to bake, you can bake one large 3 pounds loaf, 2 one and half pound or 3 one pounds loaves.)

Step 25

Gently place the dough on a lightly floured surface, being careful not to degas it as little as possible and shape.

Step 26

Place the loaves on parchment, cover and allow to rise until 1 1/2 times size.

Step 27

If using a baking stone preheat in the oven with at 500 degrees approximately 45 minutes before baking, otherwise preheat the oven about 20 minutes before baking.

Step 28

To enhande the oven spring and crackly crust place a broiler pan or cast iron skillet on the bottom shelf while preheating the oven

Step 29

Score the loaves just before baking.

Step 30

Transfer the dough to the oven/baking stone.

Step 31

Carefully pour 1 cup of hot water into the steam pan, then lower the temperature to 450 degrees F.

Step 32

Bake for 12 minutes, then rotate the pan and continue baking for 15 to 25 more minutes, or longer depending on the size of your loaf.

Step 33

When fully baked the crust should have a rich, carmaelized color and sound hollow when thuimped; the internal temperature should be about 200 degrees in the center.