Seeded Levain Recipe
Make Seeded Levain Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Levain Starter
Dough
Method
Levain Starter Preparation
- 1
Mix the Levain Ingredients
In a small bowl, combine 50g of all-purpose flour, 50ml of water, and 10g of your ripe sourdough starter. Mix well until fully incorporated.
- 2
Let it Ferment
Cover the bowl with a clean kitchen towel and let it sit at room temperature for about 6-12 hours, or until bubbly and doubled in size.
Dough Preparation
- 3
Mix the Dough Ingredients
In a large mixing bowl, combine 450g of all-purpose flour, 350ml of water, and 10g of salt. Add the prepared levain from the previous step. Stir until the mixture comes together and forms a shaggy dough.
- 4
Autolyse Phase
Let the dough rest for 30 minutes. This allows the flour to fully hydrate and will improve the dough’s texture.
- 5
Incorporate Seeds
After the autolyse, add 100g of mixed seeds to the dough. Use your hands to pinch and fold the seeds into the dough until they are evenly distributed.
- 6
Bulk Fermentation
Cover the bowl and let the dough rise at room temperature for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- 7
Shape the Dough
Once the bulk fermentation is complete, transfer the dough to a lightly floured surface. Shape it into a round loaf by folding the edges towards the center and then flipping it seam side down.
- 8
Final Proof
Place the shaped dough into a proofing basket, seam side up. Cover and let it proof for another 1-2 hours at room temperature, or refrigerate overnight for a slower fermentation.
- 9
Preheat the Oven
Preheat your oven to 230°C (450°F) for at least 30 minutes before baking.
- 10
Bake the Bread
Carefully transfer the dough onto a baking stone or tray. Score the top with a sharp blade and bake for 30-35 minutes, until the crust is golden brown and the internal temperature reaches 90°C (194°F).
- 11
Cool and Serve
Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
