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Pain au Levain with Mixed Sourdough Starters
Preparation info
- Dough Yield: About
22
loaves at 1.5 lb each - Difficulty
Medium
Appears in
Published 2004
This Pain au Levain Incorporates two Starters: a sourdough rye and a liquid levain. Each contributes different flavor characteristics to produce a full-flavored bread, in spite of the relatively low percentage of pre-fermented flour.
Ingredients
Overall Formula
| U.S. | Metric |
Method
- Liquid Levain: Make the final build approximately 12 hours before the final mix.
- Rye Sourdough: Disperse the mature culture into the water, add the rye flour, and mix thoroughly. Sprinkle a light layer of rye flour on top of the paste, cover, and let stand at about 70°F for 12 to 16 hours, or until the sourdough has domed but not collapsed.
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