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Pain au Levain with Seeded Soaker Recipe

Pain au Levain with Seeded Soaker Recipe

Learn how to make this homemade Pain au Levain with a nutritious seeded soaker - a perfect blend of artisanal bread techniques and wholesome ingredients. This best sourdough recipe features a slow fermentation for maximum flavor development and a crunchy seed mix that adds exceptional texture and depth.
Difficulty:
Advanced
Prep Time:
25 mins (plus 14-16 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic round loaf with a deep caramel-colored crust split naturally along its scored top, revealing pockets of seeds throughout. Sliced portions in the foreground display an open, irregular crumb structure with visible flecks of various seeds embedded throughout the creamy interior. The bread rests on a flour-dusted linen cloth atop a wooden cutting board, with scattered whole seeds artfully arranged nearby. Natural window light casts gentle shadows that highlight the bread's textural contrast between the crackling crust and tender interior, while a vintage bread knife and small dish of olive oil complete the artisanal presentation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Levain (sourdough starter):</li><li class="ingredients-single-item">50g active sourdough starter</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">50g bread flour</li><li class="ingredients-single-item">100g water at room temperature</li><li class="ingredients-single-item">For the Seeded Soaker:</li><li class="ingredients-single-item">25g sunflower seeds</li><li class="ingredients-single-item">25g pumpkin seeds</li><li class="ingredients-single-item">15g flax seeds</li><li class="ingredients-single-item">15g sesame seeds</li><li class="ingredients-single-item">10g poppy seeds</li><li class="ingredients-single-item">100g water at room temperature</li><li class="ingredients-single-item">For the Final Dough:</li><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">350g water at 28-30°C</li><li class="ingredients-single-item">All of the prepared levain</li><li class="ingredients-single-item">All of the soaked seeds (drained)</li><li class="ingredients-single-item">10g salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Banneton or proofing basket</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li><li class="equipment-single-item">Spray bottle for water</li><li class="equipment-single-item">Dough scraper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the levain by mixing 50g active sourdough starter with 50g whole wheat flour, 50g bread flour, and 100g water in a container. Cover loosely and leave at room temperature (ideally 21-24°C) for 8-10 hours or until doubled in size with a domed surface and plenty of bubbles. A mature levain will smell pleasantly sour and yeasty – this is the natural fermentation that will give your bread its distinctive flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the levain develops, prepare the seeded soaker by combining all seeds with 100g water in a small bowl. The soaker hydrates the seeds, softening them and preventing them from absorbing moisture from your dough later. Cover and let sit at room temperature for the same duration as your levain.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When your levain is ready, drain any excess water from the seeded soaker (though most should be absorbed). In a large mixing bowl, combine 350g bread flour and 100g whole wheat flour. Add 350g warm water (28-30°C) and mix with your hands until no dry flour remains. Cover and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without the interference of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add all of your levain to the autolysed dough by spreading it over the surface, then dimpling it in with wet fingertips. Next, sprinkle the 10g salt over the dough and add the drained seeded soaker. Using a wet hand, integrate everything by folding the dough over itself repeatedly, then squeezing and pinching until you feel the salt dissolve and the seeds are well distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Begin the bulk fermentation by performing a series of stretch and folds over the next 2-3 hours. With wet 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 worked all four sides. Perform this sequence every 30 minutes for the first 2 hours. You'll notice the dough becoming increasingly elastic and structured with each set of folds, while the seeds become evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Allow the dough to continue bulk fermenting until it has increased in volume by approximately 50%, with a domed surface and bubbles visible around the edges. This may take 3-5 hours total, depending on your room temperature. The dough should feel light and airy, with visible fermentation bubbles when you lift an edge with your dough scraper.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently turn the dough out onto a lightly floured work surface, taking care not to deflate it. Perform a gentle pre-shape by folding the edges toward the center to form a round. Let it rest, uncovered, for 20-30 minutes until it relaxes slightly. This bench rest allows the gluten to relax before the final shaping, making it easier to achieve good tension.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the final shaping, lightly flour the top of your dough. Flip it over so the floured side is down. Gently stretch the dough outward slightly, then fold in the sides like an envelope, creating tension across the surface. Flip it over and, using cupped hands, drag the dough toward you on an unfloured part of the counter, creating surface tension. The slight stickiness creates friction that helps form a taut outer skin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust your banneton or proofing basket generously with flour (a 50/50 mix of rice flour and bread flour works well to prevent sticking). Place your shaped dough seam-side up in the basket. Cover with a damp cloth or place inside a large plastic bag and transfer to the refrigerator for overnight cold fermentation (8-12 hours). The cold temperature slows fermentation while developing flavor and making the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>The next day, place your Dutch oven (with lid) in the oven and preheat to 250°C for at least 45 minutes. When ready to bake, take your dough straight from the refrigerator, gently turn it out onto a piece of parchment paper, and score the top with a bread lame or sharp knife. Scoring allows for controlled expansion during baking – make a decisive 1cm deep cut at a 45-degree angle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully remove the hot Dutch oven, lower your dough on the parchment into it, mist the dough lightly with water (this creates steam for a better crust), replace the lid, and return to the oven. Bake covered at 250°C for 20 minutes, then reduce temperature to 230°C, remove the lid, and bake for another 20-25 minutes until deeply golden brown. The bread should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the baked loaf to a wire rack and let it cool completely for at least 2 hours before slicing. This crucial cooling period allows the crumb to set and the flavors to develop fully. Listen carefully and you may hear your bread "singing" as it cools – this crackling sound is the crust contracting and is the sign of a well-baked loaf with excellent texture.</li></ol>

FAQs

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

What ingredients are used in Pain au Levain with Seeded Soaker?

This artisan bread combines bread and whole wheat flours with an active sourdough starter for natural leavening. The signature seeded soaker includes sunflower, pumpkin, flax, sesame, and poppy seeds that add texture and nutrition to the naturally fermented loaf.

How to cook Pain au Levain with Seeded Soaker at home?

Learn how to cook Pain au Levain with Seeded Soaker by preparing a mature levain, creating a hydrated seed mixture, developing the dough through stretch-and-fold techniques, and cold fermenting overnight. Bake in a preheated Dutch oven at 250°C for 20 minutes covered, then 230°C for 20-25 minutes uncovered until deeply golden with a hollow sound when tapped.

Why is cold fermentation important for sourdough bread?

Cold fermentation (8-12 hours in the refrigerator) slows yeast activity whilst allowing beneficial bacteria to develop complex flavours. It also strengthens the dough structure, makes it easier to handle and score, and results in better oven spring and a more open crumb structure in the finished loaf.

What creates the crackling crust on artisan bread?

The crackling crust develops from high initial heat (250°C) combined with steam trapped in a Dutch oven. This steam gelatinises starches on the surface before evaporating when the lid is removed, allowing the crust to become firm and caramelise. The "singing" sound after baking indicates perfect crust formation.

How can I tell when my sourdough levain is ready to use?

Your levain is ready when it has approximately doubled in size, has a domed surface with visible bubbles throughout, and smells pleasantly sour with yeasty notes. A small amount should float when dropped in water—this "float test" confirms it contains enough gas to leaven your bread effectively.

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This best sourdough recipe features a slow fermentation for maximum flavor development and a crunchy seed mix that adds exceptional texture and depth.", "prepTime": "PT25M", "cookTime": "PT45M", "totalTime": "PT16H10M", "keywords": "artisan sourdough, seeded bread, pain au levain, fermented bread, whole grain bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "185 calories", "carbohydrateContent": "32 g", "proteinContent": "6 g", "fatContent": "4 g", "saturatedFatContent": "0.5 g", "cholesterolContent": "0 mg", "sodiumContent": "390 mg", "sugarContent": "1 g", "servingSize": "1 serving" }, "recipeIngredient": [ "50g active sourdough starter", "50g whole wheat flour", "50g bread flour", "100g water at room temperature", "25g sunflower seeds", "25g pumpkin seeds", "15g flax seeds", "15g sesame seeds", "10g poppy seeds", "100g water at room temperature", "350g bread flour", "100g whole wheat flour", "350g water at 28-30°C", "10g salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare the levain", "text": "Prepare the levain by mixing 50g active sourdough starter with 50g whole wheat flour, 50g bread flour, and 100g water in a container. Cover loosely and leave at room temperature (ideally 21-24°C) for 8-10 hours or until doubled in size with a domed surface and plenty of bubbles. A mature levain will smell pleasantly sour and yeasty – this is the natural fermentation that will give your bread its distinctive flavor." }, { "@type": "HowToStep", "name": "Prepare the seed soaker", "text": "While the levain develops, prepare the seeded soaker by combining all seeds with 100g water in a small bowl. The soaker hydrates the seeds, softening them and preventing them from absorbing moisture from your dough later. Cover and let sit at room temperature for the same duration as your levain." }, { "@type": "HowToStep", "name": "Mix the dough", "text": "When your levain is ready, drain any excess water from the seeded soaker (though most should be absorbed). In a large mixing bowl, combine 350g bread flour and 100g whole wheat flour. Add 350g warm water (28-30°C) and mix with your hands until no dry flour remains. Cover and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without the interference of salt." }, { "@type": "HowToStep", "name": "Add levain and seeds", "text": "Add all of your levain to the autolysed dough by spreading it over the surface, then dimpling it in with wet fingertips. Next, sprinkle the 10g salt over the dough and add the drained seeded soaker. Using a wet hand, integrate everything by folding the dough over itself repeatedly, then squeezing and pinching until you feel the salt dissolve and the seeds are well distributed." }, { "@type": "HowToStep", "name": "Stretch and fold", "text": "Begin the bulk fermentation by performing a series of stretch and folds over the next 2-3 hours. With wet 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 worked all four sides. Perform this sequence every 30 minutes for the first 2 hours. You'll notice the dough becoming increasingly elastic and structured with each set of folds, while the seeds become evenly distributed." }, { "@type": "HowToStep", "name": "Bulk fermentation", "text": "Allow the dough to continue bulk fermenting until it has increased in volume by approximately 50%, with a domed surface and bubbles visible around the edges. This may take 3-5 hours total, depending on your room temperature. The dough should feel light and airy, with visible fermentation bubbles when you lift an edge with your dough scraper." }, { "@type": "HowToStep", "name": "Pre-shape the dough", "text": "Gently turn the dough out onto a lightly floured work surface, taking care not to deflate it. Perform a gentle pre-shape by folding the edges toward the center to form a round. Let it rest, uncovered, for 20-30 minutes until it relaxes slightly. This bench rest allows the gluten to relax before the final shaping, making it easier to achieve good tension." }, { "@type": "HowToStep", "name": "Final shaping", "text": "For the final shaping, lightly flour the top of your dough. Flip it over so the floured side is down. Gently stretch the dough outward slightly, then fold in the sides like an envelope, creating tension across the surface. Flip it over and, using cupped hands, drag the dough toward you on an unfloured part of the counter, creating surface tension. The slight stickiness creates friction that helps form a taut outer skin." }, { "@type": "HowToStep", "name": "Cold fermentation", "text": "Dust your banneton or proofing basket generously with flour (a 50/50 mix of rice flour and bread flour works well to prevent sticking). Place your shaped dough seam-side up in the basket. Cover with a damp cloth or place inside a large plastic bag and transfer to the refrigerator for overnight cold fermentation (8-12 hours). The cold temperature slows fermentation while developing flavor and making the dough easier to handle." }, { "@type": "HowToStep", "name": "Preheat and score", "text": "The next day, place your Dutch oven (with lid) in the oven and preheat to 250°C for at least 45 minutes. When ready to bake, take your dough straight from the refrigerator, gently turn it out onto a piece of parchment paper, and score the top with a bread lame or sharp knife. Scoring allows for controlled expansion during baking – make a decisive 1cm deep cut at a 45-degree angle." }, { "@type": "HowToStep", "name": "Bake the bread", "text": "Carefully remove the hot Dutch oven, lower your dough on the parchment into it, mist the dough lightly with water (this creates steam for a better crust), replace the lid, and return to the oven. Bake covered at 250°C for 20 minutes, then reduce temperature to 230°C, remove the lid, and bake for another 20-25 minutes until deeply golden brown. The bread should sound hollow when tapped on the bottom." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Transfer the baked loaf to a wire rack and let it cool completely for at least 2 hours before slicing. This crucial cooling period allows the crumb to set and the flavors to develop fully. Listen carefully and you may hear your bread \"singing\" as it cools – this crackling sound is the crust contracting and is the sign of a well-baked loaf with excellent texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-04-01", "reviewBody": "Best texture I've ever achieved! This bread has the perfect balance of chewy interior and crusty exterior. The seeds add a wonderful nutty flavor and great nutrition boost. Will definitely make this again!", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-05", "reviewBody": "My family devoured it in minutes! The overnight fermentation is absolutely worth the wait - such complexity of flavor. The crust has that perfect crackle that you just can't get from store-bought bread.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-08", "reviewBody": "Perfect crust-to-crumb ratio! The detailed instructions were so helpful for achieving that professional artisan look. I'm impressed by how well the seeds distributed throughout the loaf without sinking to the bottom.", "name": "Baker's Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-12", "reviewBody": "Seeds add wonderful nutty flavor! As someone who bakes regularly, I appreciate the precision in this recipe. The seeded soaker technique is brilliant - no more hard seeds in my bread. This has become my weekend baking ritual.", "name": "Exceptional Method", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Bergmann", "datePublished": "2024-04-18", "reviewBody": "Worth the fermentation time! I've tried many sourdough recipes but this one produces the most consistent results. The bread freezes beautifully too - I slice it first and then toast slices as needed. Better than any bakery bread I've had!", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/pain-au-levain-with-seeded-soaker-recipe" }
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