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How to Make Sourdough Bread with Levain
How to Make Sourdough Bread with Levain
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Prep Time:
Cook Time:
60 minutes
Total Time:
1620 minutes
Elevate your sourdough game with this foolproof technique using levain. Detailed instructions and video included for the best loaf ever.
Ingredients:
  • 100 grams sourdough starter
  • 15 grams bread flour
  • 15 grams whole wheat flour
  • 5 grams rye flour
  • 35 grams water
Instructions:
  • Prepare the Levain: Combine 100g sourdough starter, 15g bread flour, 15g whole wheat flour, 5g rye flour, and 35g water in a small bowl or jar. Mix well and let it sit at room temperature until it's bubbly and has doubled in size, approximately 5 hours.
  • Approximately 2 hours before the levain is set to be ready, combine 135g whole wheat flour, 365g bread flour, and 425g water in a bowl for the autolyse. Rest for about 2 hours. If the levain is prepared early, feel free to mix the dough before the full 2 hours pass.
  • Combine the levain with the autolyse mixture of flour and water, ensuring it is evenly distributed. Sprinkle salt around the edges. Using damp hands, gently fold the dough from edges to the middle while turning the bowl until well mixed. Cover and let rest for 15 minutes. Store any remaining levain in the refrigerator for future use.
  • Fold the dough by lifting it with wet hands from the edge to the middle, turning the bowl slightly each time until the dough resists being pulled to the center. Repeat this process two more times, with 15 minutes between each fold, covering the dough in between.
  • 1. Set a timer for 30 minutes. Place dough on the counter and gently stretch and fold it into a 12-inch square. Fold the dough into thirds by pulling 2 corners, then fold the top half to the bottom. Roll it forward and shape into a ball using a flat bench scraper. Return the dough to the bowl and cover.
  • Perform the stretch and fold technique twice more, allowing 30 minutes between each. Cover the dough and let it bulk ferment until it is very bubbly and has doubled in size, which should take about 4 to 5 hours.
  • Transfer the dough onto a clean countertop and shape it into a smooth ball. Sprinkle with flour, then allow it to rest on the countertop for 30 minutes.
  • Shape the dough: Sprinkle flour on the counter, then carefully transfer the dough onto the flour using a bench scraper. Gently stretch and fold the dough without deflating it. Form the dough into a tall, round ball using the bench scraper and dust the top with flour.
  • Sprinkle a banneton generously with rice flour. Gently lift the dough with a bench scraper and place it into the banneton. Optionally, "stitch" the dough by folding opposite sides together at the center. Lightly dust with flour.
  • Chill the dough in the refrigerator for 14 hours, allowing it to proof slowly.
  • One hour before baking, preheat the oven to 500 degrees F (260 degrees C with the pan or pizza stone inside.
  • After one hour of preheating, gently transfer the dough from the banneton onto parchment paper. Using a lame, razor, or sharp thin knife, make 1/4-inch deep cuts on the surface. Carefully place the dough in a bread pan, add 2 ice cubes to the pan, and cover it.
  • Preheat your oven to 500°F (260°C) and bake for 20 minutes. Uncover, reduce heat to 450°F (240°C), and bake for another 35 minutes or until cooked to your liking.
  • Allow the dish to cool for 1 hour prior to slicing.

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