Levain Loaf

Name: Levain Loaf
Ingredients: 1 cup lukewarm bottled mineral water; ½ cup Grapeyeast Natural Starter or other sourdough starter; ½ cup Grapeyeast Natural Starter or other sourdough starter; ½ teaspoon bread machine yeast; ¾ cup bread flour; ¾ cup whole wheat flour; Sponge; 1 teaspoon SAF or 1½ teaspoons bread machine yeast; 1 teaspoon SAF or 1½ teaspoons bread machine yeast; 1¾ cups bread flour; 1½ teaspoons fine sea salt; Yellow cornmeal, for sprinkling

Preparation info

Makes
2
small loaves

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This is my version of Karen Mitchell’s pain du vin. The amount of flour this loaf will take depends on the consistency of your starter. If your starter is soupy, it will take a bit more; if it is very sticky, it will take less. You can opt not to use the yeast, but plan on doubling your rising times.

Ingredients

1½- or 2-Pound-Loaf Machines

For the sponge

1 cup lukewarm bottled mineral water
½ cup Grapeyeast Natural Starter

Vegan
Bread

Method

To make the sponge, place the water, starter, and yeast in the bread pan. Add the flours on top. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. The sponge will be very wet and sticky. Don’t be tempted to add more flour. When the timer rings, press Stop and unplug the machine. Let rest at room temperature in the machine for 24 hours.