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Pain au Levain Recipe

Pain au Levain Recipe

Learn how to make authentic homemade Pain au Levain with this best sourdough bread recipe. Master the art of natural fermentation for an open crumb and complex flavor that rivals any artisan bakery. This easy baking recipe walks you through creating a rustic French-style sourdough bread with minimal ingredients.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a magnificent Pain au Levain loaf with its caramelized crust displaying dramatic scoring patterns that have bloomed during baking. The bread sits on a rustic wooden board dusted with flour, with natural window light highlighting the crust's burnished amber tones and crackling texture. A cross-section reveals an open, irregular crumb structure with translucent cell walls that signal proper fermentation. Scattered around the base are wheat stalks and a small bowl of sea salt, emphasizing the bread's artisanal nature. A linen towel peeks into frame, suggesting the traditional proofing method used in creating this sourdough masterpiece.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or strong white flour)</li><li class="ingredients-single-item">350g water, room temperature</li><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">10g salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Banneton basket (or bowl lined with floured tea towel)</li><li class="equipment-single-item">Bread lame or sharp knife</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Spray bottle for water</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly. Feed it 8-12 hours before you plan to make the dough. A good active starter should double in size and pass the float test (a small piece should float in water).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mix the flour and water until no dry flour remains, creating what bakers call an "autolyse." Cover and let it rest for 30 minutes. This crucial rest period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add your active starter to the dough and mix thoroughly with wet hands. Once incorporated, sprinkle the salt over the dough and gently work it in by pinching and folding. The salt will initially feel grainy but will dissolve as you continue mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Now begin the bulk fermentation, which will last 4-6 hours at room temperature (21-24°C). During the first 2 hours, perform a series of stretch and folds every 30 minutes. Wet your hands, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat until you've completed all four sides. This builds strength without degassing the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the stretch and folds are complete, let the dough rest undisturbed for the remainder of bulk fermentation. You'll know it's ready when it has increased in volume by about 50%, feels puffy, and the surface shows bubbles. The dough should feel alive under your hands - this is the magic of wild fermentation at work!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently turn the dough onto a lightly floured surface, being careful not to deflate it. Using a dough scraper and floured hands, shape it into a rough round by pulling the edges toward the center. Let it rest, uncovered, for 20-30 minutes (the bench rest).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the bench rest, perform the final shaping. Flip the dough over so the smooth side is down. Pull the edges toward the center again, creating tension on the dough surface. Flip it over and, using your hands or a bench scraper, drag the dough toward you on the countertop in small circles, creating more surface tension. The tighter the surface, the better the rise in the oven!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the shaped dough to a well-floured banneton basket, seam side up. If you don't have a banneton, use a bowl lined with a well-floured tea towel. Cover with a damp cloth and transfer to the refrigerator for 12-16 hours of cold fermentation. This slow fermentation develops complex flavors and makes the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>The next day, place your Dutch oven in the oven and preheat to 250°C (480°F) for at least 45 minutes. When ready to bake, carefully remove your dough from the refrigerator and flip it onto a piece of parchment paper. Score the top with a bread lame or sharp knife in a pattern of your choice - this controls how the bread expands during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the scored dough on the parchment into the preheated Dutch oven. Spray the dough lightly with water for extra steam, cover with the lid, and bake for 20 minutes. The lid traps moisture, creating steam that helps develop a crackling crust. Then remove the lid and reduce temperature to 230°C (450°F), baking for another 20-25 minutes until the crust is deeply golden with darker spots.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>The most difficult part! Allow the bread to cool completely on a wire rack before slicing - at least 2 hours. This is crucial as the crumb continues to set during cooling. When you finally cut into your Pain au Levain, listen for the crackling crust and admire the open, irregular crumb structure you've created.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pain au Levain?

Pain au Levain requires just four simple ingredients: bread flour (500g), water (350g), active sourdough starter (100g), and salt (10g). This minimalist ingredient list showcases the beauty of traditional sourdough bread-making, where fermentation creates complex flavours from basic components.

How to cook Pain au Levain at home?

Learn how to cook Pain au Levain by creating a proper sourdough starter first, then mixing flour and water for autolyse, adding starter and salt, performing stretch and folds during bulk fermentation, cold-proofing overnight, and baking in a preheated Dutch oven at high heat with steam for the perfect crackling crust and open crumb structure.

Why is my sourdough bread dense instead of having an open crumb?

Dense sourdough typically results from insufficient fermentation, poor starter activity, or inadequate dough handling. Ensure your starter is active and bubbly, allow proper bulk fermentation time, maintain adequate hydration (65-75%), perform gentle stretch and folds to build strength, and avoid degassing during shaping.

What's the secret to achieving that perfect crackling sourdough crust?

The perfect crackling crust comes from steam during initial baking. Use a Dutch oven to trap moisture, spritz dough with water before baking, ensure your oven is properly preheated to at least 230°C, and finish baking with the lid off to develop colour and crispness. Properly scoring the dough also helps with crust development.

How long should sourdough bread cool before slicing?

Allow sourdough bread to cool completely for at least 2 hours before slicing. This crucial cooling period allows the crumb structure to set properly and the moisture to redistribute throughout the loaf. Cutting too soon results in a gummy texture and can collapse the delicate internal structure.

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Then remove the lid and reduce temperature to 230°C (450°F), baking for another 20-25 minutes until the crust is deeply golden with darker spots." }, { "@type": "HowToStep", "name": "Cool completely", "text": "The most difficult part! Allow the bread to cool completely on a wire rack before slicing - at least 2 hours. This is crucial as the crumb continues to set during cooling. When you finally cut into your Pain au Levain, listen for the crackling crust and admire the open, irregular crumb structure you've created." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sophie Lambert", "datePublished": "2024-04-15", "reviewBody": "This Pain au Levain recipe yielded a perfect rustic crust that was absolutely worth the wait! The overnight fermentation really develops complex flavors that you can't get from quick breads. My family was thoroughly impressed.", "name": "Perfect rustic crust", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-04-10", "reviewBody": "After multiple attempts with other recipes, I finally nailed the sourdough bread technique with this one! The detailed instructions about building tension during shaping made all the difference. The crumb was beautifully open with that signature sourdough chew.", "name": "Finally nailed sourdough technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-05", "reviewBody": "This bread is better than any bakery sourdough I've ever purchased! The cold fermentation step is genius - it created such depth of flavor that my friends couldn't believe I made it myself. Will definitely be making this regularly.", "name": "Better than bakery bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-03-30", "reviewBody": "The flavor development from the overnight cold fermentation is truly incredible! I've tried many sourdough recipes but this one produces such a beautiful tangy flavor profile. The detailed instructions on how to handle the dough made a huge difference.", "name": "Incredible flavor development", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-03-25", "reviewBody": "This Pain au Levain has become my weekend baking obsession! The crust has the perfect crackling sound when you squeeze it, and the interior has those beautiful irregular holes. The detailed instructions helped me achieve professional-looking results at home.", "name": "Weekend baking obsession", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/pain-au-levain-recipe" }
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