The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First bake with new levain

MANNA's picture

First bake with new levain

After getting my levain into some warmer temps it has finally gotten strong enough to bake with and the acetone smell is gone. I mixed it 70% hydration and let it ferment for 12 hours then made a loaf. Loaf is 1 kilo at 65% hydration, 20% levain and 2% kosher salt. I did not account for the levain hydration in the final dough total hydration. Just go with it. Results were great.


sue cardiff's picture
sue cardiff

That is a beautiful loaf. Congrats. Your new starter will just keep getting better with time.

varda's picture

Here's to a lot more baking with it!  -Varda