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Pain au levain

French sourdough bread

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Makes 1 loaf

Ingredients for the leaven (the night before):

65 g of finest wheat flour
4.2 g of rye flour (I used dark rye flour)
42.5 g water
1 tablespoon active leaven

All the ingredients mix. Cover with plastic wrap and leave at room temperature for 12 hours (overnight).

Ingredients for the dough :

365 g of wheat flour bread
18 g of rye flour (I used light rye flour)
250 g water
half tablespoons of salt
the 12-hour leaven


Wheat flour mixed with rye flour and water (you can use mixer). Cover with foil and leave for 20 - 60 minutes. After this time, add salt and leaven, mix for 2 minutes should be sticky and thick . Leave the dough in a warm place for 2.5 hours, knead it twice every 50 minutes.

Form the dough into a loaf, place it in the tin or basket to proof , sprinkle flour. Cover, leave for 2 - 2.5 hours to rise. Just before baking bread cut the surface.

Bake at 220 ° C for 40 - 45 minutes (preferably on the stone). Remove, let cool on a wire rack. The best next day.
Bon appetit!

Added by: alicja domanska-kurec

Tags: Bread Sourdough

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