Pain au Levain (Sourdough Bread) Recipe | Chocolate & Zucchini

Name: Pain au Levain (Sourdough Bread) Recipe | Chocolate & Zucchini
Ingredients: 20 grams (0.8 ounce) 66%-hydration starter (see note); 20 grams (0.7 ounce) water; 30 grams (1 ounce) all-purpose flour; 70 grams (2.5 ounces) starter from the refresher build; 55 grams (2 ounces) water; 85 grams (3 ounces) all-purpose flour; 360 grams (12.5 ounces) T80 or all-purpose flour; 210 grams (7.5 ounces) starter from the levain build; 12 grams (0.4 ounces) salt; 410 grams (14.5 ounces) water; 230 grams (8 ounces) T80 or T110 or sifted whole-wheat flour (see post for an explanation of the sifting)

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A super detailed, precise recipe to make a perfect French-style pain au levain with a gorgeous crust, an open crumb, and incredible flavor.

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Ingredients

20 grams (0.8 ounce) 66%-hydration starter (see note)
20 grams (0.7 ounce) water
30 grams (1 ounce) all-purpose flour
70 grams (2.5 ounces) starter from the refresher build
55 grams (2 ounces) water
85 grams (3 ounces) all-purpose flour
360 grams (12.5 ounces) T80 or all-purpose flour
210 grams (7.5 ounces) starter from the levain build
12 grams (0.4 ounces) salt
410 grams (14.5 ounces) water
230 grams (8 ounces) T80 or T110 or sifted whole-wheat flour (see post for an explanation of the sifting)