Pain au levain

Name: Pain au levain
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Cuisine: De
Ingredients: Levain; 90 g. organic wheat flour T65; 53 g. water; 20 g. active starter; Dough; 483 g. organic wheat flour; 24 g. organic rye flour; 334 g. water; 10 g. sea salt

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5 Portionen

sehr einfach

55 min

Zutaten

Levain
90 g. organic wheat flour T65
53 g. water
20 g. active starter
Dough
483 g. organic wheat flour
24 g. organic rye flour
334 g. water
10 g. sea salt

Zubereitung

Vorbereitungszeit15 min

Kochzeit40 min

Repare Levain and let it rest for 12 hours at room temperature .
If the starter was kept in the fridge, refresh two times a day for three days before baking day
Mix all ingredients except Levain and salt and let it rest for 30 to 60 minutes
add salt and levain and mix until medium gluten development, 2,5 minutes on lowest speed and 4 to 5 minutes on second speed.
A long fermentation will follow and strengthen the dough. The desired dough temperature is 25 degree.
Let it ferment for 2,5 hours. Make a fold after 50 and 100 minutes
Preshape and let it relax for 15 minutes
Shape it and move it to a proofing basket for further 2 to 2,5 hours at room temperature
Bake it with steam at 250 degree falling to 230 degree for about 40 minutes. Keep the oven door slightly open the last 5 to 8 minutes for a crispy crust

Berndsbakery

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