Pain au Levain

This is my favorite bread to make. The mother starter gives the bread its unique flavor. This recipe that takes advantage of delayed fermentation in the refrigerator. 

Sourdough Starter

Ingredients:

⅓ c (71g) mother starter cold or @ room temperature
1 c + 2 Tbsp (142g) unbleached bread flour
⅔ c (85g) whole wheat flour
⅔ c (151.5g) water @ room temperature

·      Mix all of the ingredients for the Sourdough Starter and knead for about 1 min. Place it in lightly oiled bowl, cover, and leave at room temperature for 6 to 8 hrs. Use or save in the refrigerator for up to 3 days.

Dough

Ingredients:

All of the sourdough starter (458 g)
1 c + 6 Tbsp (312g) lukewarm water
2¼ tsp (7 g) instant yeast
3½ c (454 g) unbleached bread flour

2⅜ tsp (17 g) salt

·    In a bowl cut the starter into small pieces, add the water, and the yeast. Mix with a large spoon for about 1 min. Add the flour and salt and mix for 3 min. then rest the dough for 5 min. Knead for 3 minutes, adding more flour or water as needed to make a soft, supple, and tacky but not sticky ball of dough. Knead the dough for a few seconds, then form it into a ball. Let the dough sit uncovered for 10 min.

·      On a work surface, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 min. Repeat this entire process two more times, completing all repetitions within 30 min. Form the dough into a ball, place it in a large lightly oiled container, cover the container tightly, and refrigerate for 24 hrs. or for up to 4 days.

·      Remove the dough from the refrigerator 2 hrs prior to baking and shape it right away. Transfer it to a lightly floured work surface, try not to degas the dough.

·      About 45 min before baking preheat the oven to 500°F with a pizza stone and an empty pan. Just before baking, score the dough. Transfer the dough to pizza stone, pour 1 cup of hot water into the pan, then lower the oven temperature to 450°F for smaller loves or to 425°F for a large loaf. Bake for 12 min, then rotate the pan and continue baking for 15 to 25 min, or longer. Depending on the size of the loaf; a large loaf may take up to 75 min. to bake. The internal temperature should be about 200°F in the center and the loaf should have a deep brown color. Cool on a wire rack for at least 1 hour before slicing or serving.