The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basil Kamir's "Pain Au Levain"

anawim_farm's picture
anawim_farm

Basil Kamir's "Pain Au Levain"

 

Using Daniel Leader's formula for Pain Au Levain for the last few bakings, making both torpedo and boulet shapes

Levain                                                  18 ounces

Sweet Well Water ;)                               18 fluid ounces

KA unbleached Bread Flour 

with 20% KA Stone Ground

Whole Wheat Flour                                24-29 ounces

Sea Salt                                               3/4 ounce

On my first attempt at this I used all KA unbleached flour which resulted in a very wet dough that didn't rise very well.  My 2nd and 3rd attempts were better. The 2nd was the torpedo shape followed by the round.