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Toasted Pain Au Levain
Preparation info
- Yield:
1 kg
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Pain au levain loaf, bâtard shaped
1 kg 2 lb 3.2 oz
Method
- Chill the bread in the refrigerator for about 3 hours; this helps make the bread firm so that it can be thinly sliced without damaging it.
Preheat a convection oven to .160°C/320°F - Line a full-size sheet pan with a nonstick rubber mat.