Toasted Pain Au Levain

Preparation info
  • Yield:

    1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • 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.