The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain au Levain proofing

benspinks's picture

Pain au Levain proofing

Hi There

I've just been working through Daniel Leaders Pain au levain in Local Breads and part of the process struck me as being a little odd.  In the proofing section it says to proof until increased in size by 1 to 1 1/2 times.  Now I don't know if i'm just reading this wrong, but to me that says it needs to exceed doubling in size (and in 1 to 1.5 hrs!).  I've never made any sourdough that has required that kind of proofing, with most requiring an increase of between 30 and max 70%.  I'm not experienced enough to know whether this figure in the book is correct or not, but if anyone can lend a hand it would be much appreciated.


Best Regards