Pain au Levain with Mixed Sourdough Starters

Name: Pain au Levain with Mixed Sourdough Starters
Cuisine: French
Ingredients: liquid levain; rye sourdough; mature culture (liquid); mature culture; bread flour; water; salt; whole-rye flour; whole-wheat flour

Preparation info

Dough Yield: About
22
loaves at 1.5 lb each

Difficulty
Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

About

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

Europe
France
Bread
Vegan

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.