House Levain-white And Wheat Blend Recipe
Indulge in our House Levain, a masterful blend of white and whole wheat flours, crafted to perfection. This artisanal bread boasts a beautifully crusty exterior that gives way to a soft, chewy interior, offering a delightful balance of flavors. Perfectly tangy and freshly baked, it's the ideal companion for any meal or a delicious snack on its own.
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Ingredients
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Dough Ingredients
Method
Preparation Instructions
- 1
Mixing the Dough
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well. In a separate bowl, combine the water and levain, stirring until the levain is dissolved. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- 2
Bulk Fermentation
Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for about 4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- 3
Shaping the Dough
After the bulk fermentation, turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces. Gently shape each piece into a round or oval loaf, being careful not to deflate the dough too much.
- 4
Final Proof
Place the shaped loaves into proofing baskets (banneton) or on a floured surface. Cover with a towel and let them proof for about 2 hours, or until they have visibly puffed up.
- 5
Preheating the Oven
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes before baking.
- 6
Baking the Bread
Carefully transfer the loaves into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- 7
Cooling
Remove the loaves from the oven and let them cool on a wire rack for at least 1 hour before slicing.