Pain Au Levain Recipe

Feed starter

8–12 hours before mixing the final dough (depending on starter strength and room temperature), combine 100 g active sourdough starter with 100 g unbleached all-purpose flour and 100 g water in a clean jar. Stir until homogeneous, cover loosely, and leave at room temperature until bubbly and doubled in volume (ripe levain).

Use the levain when it is at peak activity: lots of bubbles, a domed surface, and it floats in a quick_float test (optional). This should yield about 300 g of workable levain; if more or less, adjust final levain amount in the dough weighing (maintain final recipe hydration).

Autolyse

In a large mixing bowl, combine 500 g bread flour and 50 g whole wheat flour. Add 375 g lukewarm water and mix by hand or with a dough whisk until no dry flour remains. Cover the bowl and let rest for 30–60 minutes. The autolyse helps gluten development and flavor.

Incorporate levain

After autolyse, add 300 g ripe levain to the dough. Sprinkle 12 g salt over the dough but do not mix salt directly with levain first. Use your fingers to pinch and fold the dough until the levain and salt are incorporated and the dough is cohesive (2–4 minutes).

Begin bulk fermentation at room temperature (about 22–24°C / 72–75°F). For the first 2.5–4 hours, perform a series of stretch-and-folds: every 30 minutes for the first 2 hours, reach under one side of the dough, stretch it up and fold it over the top; rotate the bowl and repeat 4–6 times. After the last fold, let the dough rest undisturbed until it has expanded by about 30–50% and shows bubbles on the surface (total bulk fermentation 3–5 hours depending on temperature and starter activity).

If dough feels slack and overproofing is a concern, refrigerate earlier to slow fermentation. For more sour flavor, extend bulk fermentation slightly or retard in the refrigerator later.

Turn the dough out onto a lightly floured surface. Using a bench scraper, divide the dough if making two smaller loaves (this recipe makes one large batard or two smaller boules — adjust as desired). For one loaf, gently pre-shape into a round by folding the edges into the center, creating surface tension. Let rest seam-side down, covered, for 20–30 minutes.

After the bench rest, perform final shaping. For a batard: flatten gently into a rectangle, fold the top third down, press seam, fold the bottom third up, then roll tightly while pulling toward you to create tension on the surface. Pinch seam to seal. For a boule: tighten by cupping dough and rotating on the bench to build surface tension. Dust a banneton with rice flour or semolina (about 2 tbs) and place shaped dough seam-side up into the banneton.

Cover the banneton with a plastic bag or place in an airtight container and refrigerate for 12–18 hours to develop flavor and make scoring easier. Alternatively, proof at room temperature for 2–4 hours until slightly puffy and jiggly but not overproofed. Cold retard will extend the total recommended time and often produces better oven spring and flavor.

About 45–60 minutes before baking, preheat the oven to 250°C (480°F) with a Dutch oven, baking stone, or baking steel inside. If using a Dutch oven, preheat it lid on. Place a shallow pan on the bottom rack if you plan to add steam by pouring hot water.

When oven is fully preheated, carefully invert the chilled or room-temp loaf onto a parchment sheet or peel (seam-side down will be the top). Score the loaf with a sharp lame or razor (a 4–6 mm deep slash or desired pattern) to control expansion.

Transfer the loaf into the preheated Dutch oven (or onto the stone) and cover (or place an additional pan to create steam). Immediately reduce oven temperature to 230°C (450°F). Bake covered for 20 minutes to trap steam, then remove the lid (or reduce steam) and bake for another 20–25 minutes until the crust is deep golden brown and the internal temperature reaches 96–99°C (205–210°F). If using a baking stone, create steam by pouring 100 ml hot water into the lower pan right after loading the loaf.

For a crisper crust, remove the loaf from the oven and place directly on the rack for another 5–10 minutes if needed, rotating for even color. Total bake time ~40–50 minutes depending on loaf size and oven.

Transfer the baked loaf to a cooling rack and let cool completely for at least 1.5–2 hours before slicing. Cooling allows the crumb to set and prevents gummy texture. Slice and serve as desired.