Pain au Levain

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.

Step 34: Cool on a wire rack for at least one hour prior to slicing.