Multigrain Pain au Levain

Preparation info

  • Makes


    large loaf
    • Difficulty


    • Ready in

      15 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Levain is simply the French word for sourdough starter and pain au levain is bread made using it. Bread made with baker’s yeast is pain au levure.


For the Pre-Ferment

  • 50g/oz/ tbsp white sourdough starter
  • 30</


  1. Mix the pre-ferment ingredients together, cover and leave at room temperature for 8–12 hours (typically overnight). Mix the soaker ingredients together in a separate bowl, cover and also leave at room temperature for 8–12 hours. Towards the end of that time, mix the dough flour and water together, cover and leave for a 1-hour autolyse.
  2. Add the soaker and pre-fe