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How to Make Sourdough Bread with Levain

How to Make Sourdough Bread with Levain

Cost $6.5, save $12

Source: Recommended by CookPal

  • 1,080 Min
  • 8 Servings
  • $6.5

INGREDIENTS

  • Levain

    • 100 grams sourdough starter
    • 15 grams bread flour
    • 15 grams whole wheat flour
    • 5 grams rye flour
    • 💧 35 grams water

  • Main Dough

    • 135 grams whole wheat flour
    • 365 grams bread flour
    • 💧 425 grams water
    • 70 grams of the levain
    • 🧂 11 grams kosher salt
    • 2 tablespoon rice flour (for banneton dusting)

STEPS

1

Combine levain ingredients and leave at room temperature for 5 hours until bubbly and doubled.

2

Perform autolyse with whole wheat flour, bread flour, and water. Let sit for 2 hours.

3

Mix levain into autolyse mixture and add salt. Fold and rest for 15 minutes.

4

Perform folds at 15-minute intervals for 45 minutes.

5

Bulk ferment dough until doubled in size and bubbly, roughly 4–5 hours.

6

Pre-shape dough into a ball, let rest for 30 minutes.

7

Final shaping and optional stitching. Place dough into dusted banneton.

8

Proof dough in refrigerator for 14 hours.

9

Preheat oven with baking pan or pizza stone to 500°F (260°C) for 1 hour.

10

Turn dough onto parchment, score, and bake covered at 500°F for 20 minutes.

11

Uncover, lower heat to 450°F (240°C), and bake for 35 minutes.

12

Cool bread for 1 hour before slicing.

NUTRIENTS

Per 1 serving

🔥

301

Calories

  • 10
    Protein
  • 62
    Carbs
  • 1
    Fats

💡 Use a kitchen scale for exact measurements.Ensure the levain is bubbly and doubled in size before using.Handle dough gently during shaping to preserve air bubbles.Preheating the oven thoroughly ensures proper crust formation.Rice flour prevents sticking in the banneton during proofing.