Pain au Levain (French Sourdough Bread) Recipe

Name: Pain au Levain (French Sourdough Bread) Recipe
Ingredients: 2 1/2 ounces (1/2 Cup) sourdough starter (cold or room temperature); 1 cup unbleached bread flour (plus 2 tablespoons) 5 oz.; 3 ounces whole wheat flour (2/3 cup); 2/3 cup (5.35 ounces) water (at room temperature); Sourdough Biga (all of the, 16 oz.); 1 cup water (plus 6 tablespoons, 11 oz. lukewarm water (about 95 degrees); 2 1/4 teaspoon instant yeast (optional, (0.25 ounce); 3 1/2 cups (16 ounces) unbleached flour; 2 3/8 teaspoons salt, (0.6 oz) or 3 1/2 teaspoons coarse kosher salt

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One of our favorites. This recipe is from Peter Reinhart's book Artisan Breads Every Day. Best if use the purist method.

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