The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Le Pain au Levain

  • Pin It
MANNA's picture
MANNA

Le Pain au Levain

Here is my first bake from The French Baker by Sébastien Boudet. Came out very nice. I had to retard the final rise overnight in the fridge. Sleep was in need. Next morning I took it out and let it finish rising at room temp for a few hours. Has rye in it and that contributes to the flavor of the loaf. The family and I liked the loaf very much. The recipe says it makes one loaf. It was to big for my cast-iron cooker so I split it into two loafs. Came out fine.

Comments

Mebake's picture
Mebake

Looks really attractive, Manna! Nice job. 

isand66's picture
isand66

Very nice.  Looks great.

What can you tell us about the formula and procedure for this one?

How did it taste?

golgi70's picture
golgi70

i saw that book recently and flipped through it and nearly bought it.  Looks like it was a worthy purchase.

Nice Baking

Josh

dabrownman's picture
dabrownman

looks great. Hope it tastes as good as it looks!  How could it not?

Happy Baking

dmsnyder's picture
dmsnyder

David

Floydm's picture
Floydm

Very nice, indeed.

MANNA's picture
MANNA

Finally dropped back in to check-up. Thanks for all the compliments. The loaf was nice. It had a general rye flavor to it. I did use my levain but it didnt sour it much. I have been running some experiments and finally have some observations which I will post in another thread. Time will tell if my conclusion holds true in the long run about developing (atleast) my sour. I did bake this using a double-cooker instead of steaming the oven.