Preparation info
  • Makes 1240 grams 2 pounds 11¾ ounces ) , enough for


    10 inch pizzas
    • Difficulty


    • Ready in

      16 hr

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About


Ingredient Amount Baker’s Percentage
For the liquid levain:    


Prepare the mise en place for the levain.

To make the levain, combine the bread flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 12 to 14 hours.