Pain au Levain | Recipe Cart
Though it begins with sourdough starter, this lovely bread's rich flavor is only mildly tangy. With its wonderfully open crumb, it's great alongside soup, stew,
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Cooking tools:
- Stand mixer
- Bench scraper
- Dutch oven
- Cloche
- Brotform
- Pizza stone
- Cast iron skillet
- Instant-read thermometer
- Cooling rack
- Pastry brush
- Oven
- Mixing bowl
- Plastic wrap
- Parchment paper
- Chef's knife
- Measuring cup
- Oven mitt
- Kitchen towel
- Refrigerator
- Freezer
Ingredients
- 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (74g) room-temperature (70°F) water
- 1/8 cup (28g) ripe (fed) sourdough starter
- 2 cups + 2 tablespoons (482g) water 75°F to 80°F
- 5 1/4 cups (631g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (53g) pumpernickel flour or medium rye flour
- 1 tablespoon salt
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