Pain Au Levain
This is my everyday Pain Au Levain that I use for sandwiches etc. The crumb is a little tight on this one as I am still experimenting with retarding times in my new fridge.
450gr white flour
1) Autolyse without the salt for 30 minutes
2) Add salt and 10gr water then stretch and fold for 5 minutes
3) Bulk fermentation for 3 hours with stretch and folds
4) Retard in fridge for 10 hours
5) Bake 45 minutes on a baking stone @ 410f (convection oven)