📝 About This Recipe
Transport yourself to a Parisian boulangerie with this classic Pain au Levain, a bread that celebrates the ancient art of natural fermentation. This loaf features a blistered, mahogany crust and a tender, open crumb with a complex, nutty flavor profile derived from a blend of high-quality wheat and a touch of whole rye. It is the pinnacle of artisan baking, offering a perfect balance of mild acidity and deep, toasted grain aromas that only time and a healthy starter can produce.
🥗 Ingredients
The Levain (Build)
- 35 grams Active Sourdough Starter (mature and bubbly)
- 35 grams Bread Flour (unbleached)
- 10 grams Whole Rye Flour (adds depth and fermentation boost)
- 45 grams Filtered Water (lukewarm, approximately 75°F)
The Final Dough
- 400 grams Bread Flour (high protein content (12.7%+))
- 50 grams Whole Wheat Flour (stone-ground preferred)
- 310 grams Filtered Water (divided into 290g and 20g portions)
- 10 grams Fine Sea Salt (non-iodized)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
👨🍳 Instructions
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1
Prepare the Levain: In a clean jar, mix the active starter, 35g bread flour, 10g rye flour, and 45g lukewarm water. Cover loosely and let it sit in a warm spot (75°F) for 4-6 hours until it has doubled in size and is full of bubbles.
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2
Autolyse: One hour before the levain is ready, mix 400g bread flour and 50g whole wheat flour with 290g of the water in a large bowl. Mix until no dry flour remains, then cover and let rest. This hydrates the flour and begins gluten development.
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3
Incorporate Levain: Add 90g of your active levain to the autolyse mixture. Use your fingers to dimple the levain into the dough and fold the dough over itself until fully incorporated. Rest for 30 minutes.
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4
Add Salt: Sprinkle the 10g of sea salt over the dough and add the remaining 20g of water. Squeeze the dough with your hands to incorporate the salt and water, then perform a few 'slap and folds' on the counter for 2-3 minutes until the dough becomes smooth.
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5
Bulk Fermentation & Folds: Place the dough in a transparent container. Over the next 3 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under one side, pull the dough up high, and fold it over the center; rotate the bowl and repeat 4 times for each set.
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6
Final Bulk Rest: After the last fold, let the dough rest undisturbed for the remainder of the bulk fermentation (usually another 1-2 hours) until it has increased in volume by about 50% and shows small bubbles on the surface.
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7
Pre-shaping: Gently turn the dough onto a lightly floured surface. Using a bench scraper, fold the edges into the center to create a loose round. Flip it over so the seam is down and let it rest uncovered for 20 minutes to relax the gluten.
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8
Final Shape: Dust a proofing basket (banneton) with rice flour. Flip the dough over and fold the bottom third up, the sides into the middle, and roll from the top down to create a tight cylinder or boule. Tension is key for a good rise!
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9
Cold Proof: Place the dough seam-side up in the basket. Cover with a plastic bag and refrigerate for 12 to 18 hours. This cold retard develops the signature sourdough tang and makes the dough easier to score.
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10
Preheat: Place a Dutch oven inside your oven and preheat to 500°F (260°C) for at least 45-60 minutes to ensure even heat distribution.
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11
Scoring: Carefully turn the cold dough out onto a piece of parchment paper. Use a sharp razor blade (lame) to make one long, decisive slash about 1/2 inch deep at a slight angle across the top.
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12
Bake with Steam: Carefully lower the dough (with the parchment) into the hot Dutch oven. Cover with the lid and place in the oven. Immediately reduce the temperature to 450°F (230°C). Bake for 20 minutes.
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13
Finish the Crust: Remove the lid of the Dutch oven to release the steam. Continue baking for 20-25 minutes until the crust is a deep, dark golden brown and the internal temperature reaches 208°F (98°C).
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14
Cool: Remove the bread from the pot and place it on a wire rack. You must wait at least 2 hours before slicing! The bread is still cooking inside, and cutting it too early will result in a gummy texture.
💡 Chef's Tips
Use a digital scale for all measurements; baking by weight is the only way to ensure consistency with sourdough. If your kitchen is cold, proof your dough inside an oven that is turned off but has the light on. Rice flour is essential for dusting the banneton because it contains no gluten and won't stick to the wet dough. For a thicker, crunchier crust, leave the loaf in the turned-off oven with the door cracked for 10 minutes after baking is finished. Avoid using chlorinated tap water as it can inhibit the natural yeast in your starter.
🍽️ Serving Suggestions
Serve thick slices toasted with high-quality salted French butter and a sprinkle of fleur de sel. Pairs beautifully with a sharp Gruyère cheese and a crisp glass of Sauvignon Blanc. Use as the base for an elevated Avocado Toast topped with poached eggs and chili flakes. Perfect for dipping into a rich, hearty Beef Bourguignon or onion soup. Transform leftovers into the best garlic bread or crunchy Panzanella salad croutons.