The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain au Levain

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gcook17's picture

Pain au Levain

Ever since DonD posted the info about the pain au levain article in the Art of Eating (unfortunately I can't put in a link because for some reason this forum won't accept it--it says the spam filter was triggered) I've been using the formula in the article.  I think it is second only in flavor to Hamelman's Point a Calliere but it's first in terms of crumb and texture.  Right after DonD posted this I ordered a copy of of the magazine and make a loaf every couple of weeks.  Here's today's loaf:


Pioneer Foodie's picture
Pioneer Foodie

Crumb shot! Crumb shot!

jd's picture

Great looking loaf. Second the "crumb shot!".

Frequent Flyer's picture
Frequent Flyer

...perhaps even knarly.