Slice Of Douglas Fir Levain Recipe

Autolyse

In a large mixing bowl, combine 4 cups bread flour and 0.5 cup whole wheat flour. Add 1.8 cups room-temperature water and the 2 tbsp lightly chopped Douglas fir tips. Mix until no dry flour remains. Cover and rest 30–45 minutes.

Mixing

After autolyse, add 0.75 cup mature sourdough starter to the dough and mix by hand or with a dough hook until incorporated (about 2–3 minutes). Sprinkle 2 tsp fine sea salt over the dough and fold/knead until salt is evenly distributed, 3–5 minutes. Dough should be tacky but not overly sticky.

Bulk fermentation with stretch and folds

Cover and leave the dough to ferment at room temperature (about 72°F / 22°C) for 3–4 hours, performing 4 sets of gentle stretch-and-folds spaced 30 minutes apart during the first 2 hours. The dough should rise 30–50% and show bubbles along the sides when ready.

Pre-shape and bench rest

Turn dough out onto a lightly floured surface. Pre-shape into a loose round, let rest uncovered 20–30 minutes.

Final shaping and proof

Shape tightly into a bâtard or round loaf. Place seam-side up in a floured banneton (or bowl lined with a tea towel). Cover and refrigerate for an overnight cold proof, 12–16 hours, to develop flavor and set crumb.

Score and bake

Preheat oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 45 minutes. When ready, invert loaf onto parchment, score as desired. Carefully transfer to preheated Dutch oven (or bake on stone with steam). Bake covered for 20 minutes, then uncover and reduce heat to 450°F (230°C) and bake 20–25 more minutes until crust is deep golden-brown and internal temperature reaches 205–210°F (96–99°C). Remove and cool 2 hours on a wire rack before slicing.

If your starter is not active, prepare a quick preferment 6–8 hours before mixing: combine 0.25 cup active starter, 0.25 cup warm water and 0.25 cup bread flour. Let sit at warm room temp until bubbly and doubled, then use in place of the 0.75 cup starter noted above (or add on top of it).

Culture the cream

Pour 2 cups heavy cream into a clean jar. Stir in 2 tbsp buttermilk. Cover loosely and leave at room temperature (68–72°F / 20–22°C) for 12–18 hours, until thickened and pleasantly tangy (like crème fraîche).

Churn to butter

Chill the cultured cream for 1–2 hours until cold. Whip by hand with a whisk, in a stand mixer, or use a jar-shake method until solids separate from buttermilk and clumps of butter form (about 8–12 minutes in a mixer). Pour off the buttermilk and save for other uses if desired.

Wash and finish

Rinse the butter under cold water while kneading with a spatula or clean hands to remove residual buttermilk until water runs clear. Knead in 0.5 tsp fine sea salt. If using, knead in 1 tsp very finely minced Douglas fir tips for a subtle resinous finish. Shape into a log or scoop into a dish and chill until firm, about 30–60 minutes.

Slice the cooled Douglas fir levain with a sharp serrated knife into 1–1.5 inch thick slices. Spread a generous layer of house cultured butter across the warm (or room-temperature) slice so butter softens and melts slightly.

Finish with a light sprinkle of flaky salt (about 1/4 tsp per loaf slice) and an optional pinch (1/2 tsp) of extra fresh fir tips for aroma. Serve immediately.