The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain au Levain

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.