Toasted Pain Au Levain


  • Pain au levain loaf, bâtard shaped 1 kg 2 lb 3.2 oz


  1. 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.
  2. Preheat a convection oven to 160°C/320°F.
  3. Line a full-size sheet pan with a nonstick rubber mat.
  4. Slice the bread to 3 mm/.12 in thick using an electric slicer.
  5. Cut the bread into evenly shaped rectangles using a chef’s knife and a ruler; they don’t have to be perfect, but they should be proportionately even. It’s fine to leave the crust on some pieces.
  6. Toast the bread in the convection oven until it is golden brown, 8 to 12 minutes.
  7. Cool at room temperature. Reserve in an airtight container at room temperature. Discard after 24 hours.