Pain au Levain with Whole-Wheat Flour

Preparation info

  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

The Addition of Whole-Wheat Flour to this pain au levain brings the percentage of whole-wheat and rye flours up to 25 percent, and this has quite a perceptible effect on the bread’s flavor. The volume may be slightly smaller, and cell structure slightly less open, yet the bread has a clean flavor and a balanced acidity that will make it compatible with a wide range of foods.