Mushroom Levain
This recipe for an earthy hearth loaf of mushroom bread is equally at home in the spring kitchen as in the autumn.
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Cooking tools:
- Banneton
- Couche
- Kitchen scale
- Dutch oven
- Lame
- Oven
- Mixing bowl
- Parchment paper
- Plastic wrap
- Kitchen towel
Ingredients
- 60 grams dried mushrooms
- 800 grams boiling water
- 200 grams 100% hydration starter, fed and active*
- 800 grams bread flour
- 200 grams medium grind rye flour
- 20 grams salt
- 140 grams fresh cremini or morel mushrooms**, cleaned and diced,2 tablespoons fresh tarragon, coarsely chopped
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