bake Special Report - November 2021 - 38
PAIN AU
LEVAIN
prep time: 25 hours
Courtesy of Bread Alone
Bread Alone, based in Lake
Katrine, New York, shares this
recipe to make one boule of its
classic bread. There are so many
fantastic resources online for
beginning sourdough bakers
the bakery encourages you to
explore. This guide from NYT
Cooking is a favorite.
Ingredients
105 grams sourdough culture 21%
375 grams (1¾ cup) water, room
temperature 75%
450 grams (3¾ cups) bread flour,
sifted
(white) 90%
50 grams (¼ cup) flour, whole
wheat 10%
13 grams (1 tablespoon) water
2.5%
14 grams (3 tablespoons) salt
2.8%
Other basic tools needed:
Dough scraper sharp knife or
razor blade scale
Banneton or bowl with tea towel
probe thermometer
Total time: 25 hours active time:
30 minutes
38
bake time: 55 minutes
Instructions
In medium sized bowl, mix sourdough
with water and stir vigorously
until frothy. Add flour and
mix until a rough dough forms.
Autolyze: cover and let rest 30
minutes
Add salt to the dough and
mix until incorporated into
dough. Drizzle in water and mix
thoroughly.
Transfer to a lightly oiled bowl
or plastic container. Place a lid
or damp towel over, but not
touching, dough.
Over the next 3 hours, turn,
or fold, the dough three times
(every 30 minutes) by first
dipping one hand in water to
prevent the dough sticking to
it and then lift the dough from
the center 1'-2' above the bowl,
letting the dough hang down
momentarily and then allowing
the dough to fold over itself
before letting go of the center
and placing back in the bowl.
Repeat this action. (There are
many variations to folding dough
- feel free to experiment!)
serves: 1 loaf
After final fold, let dough rest
30 minutes before proceeding
Prepare for final shape - Turn
the dough out onto a lightly
floured counter and leave for 5
minutes uncovered.
Prepare your banneton (or
bowl with tea towel) by sifting a
dusting of flour over it.
Shape your boule by either
rounding the dough gently
or by grasping the top of the
dough and folding to the center,
grasping the bottom of the
dough and folding to the center
and doing the same for the sides.
Turn this 'package' over using
your dough scraper and gently
round the dough, using the countertop
to gain some tension.
Flip your dough over and place
in prepared banneton or bowl. The
smooth top is now on the bottom,
and you can see the folds.
Place your loaf in the refrigerator
overnight (or up to 24
hours). No cover necessary.
About 1 hour before baking,
place a baking stone or Dutch
oven (top and bottom-if using)
Bake Magazine Digital Special Report 4 | Volume 2 | bakemag.com
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bake Special Report - November 2021
Table of Contents for the Digital Edition of bake Special Report - November 2021
bake Special Report - November 2021 - 1
bake Special Report - November 2021 - 2
bake Special Report - November 2021 - 3
bake Special Report - November 2021 - 4
bake Special Report - November 2021 - 5
bake Special Report - November 2021 - 6
bake Special Report - November 2021 - 7
bake Special Report - November 2021 - 8
bake Special Report - November 2021 - 9
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bake Special Report - November 2021 - 11
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bake Special Report - November 2021 - 42
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