The Fresh Loaf

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Classic White Loaf (Levain)

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Eli's picture
Eli

Classic White Loaf (Levain)

I just converted this to a sourdough (levain) recipe and it has turned out great. Yeasted version is way quicker but doesn't have the taste. Great taste and texture, really good with PBJ.

dmsnyder's picture
dmsnyder

Hi, Eli. 

Those look delicious! 

From the photo, it looks like you braided and glazed both loaves. Are they both baked in pans, or is the right hand loaf baked free form? 

What recipe did you use? 

David

slaughlin's picture
slaughlin

What did you glaze them with?

Steve

Paddyscake's picture
Paddyscake

Tell us about your recipe..pretty please?

audra36274's picture
audra36274

Don't post that that picture of that yum-yum and leave us high and dry! We want details man! That looks great, and I'm sure it tasted as good as it looked!

 

Eli's picture
Eli

David,Audra, Steve, Paddy-

I just braided them for some visual interest. Both are baked in loaf pans. My niece and nephew are coming and they love PBJ. One is 8 and one is 5. They stay for a week and I always make them bread for lunch. This is a recipe that was a yeast recipe I found 2 years ago. Since I became interested in Sourdough and Levains these past two months I wanted to convert it so here it is.

Steve the kids will not eat anything on it so I just slathered it with some butter and it helps to soften the crust for them.


282 G Warm Water (75-80 degrees)
60 G Sugar (granulated)
38 G Olive Oil
9 G Salt ( I use Grey Sea Salt/ my preference is little salt)To taste
1 Cup Starter( approx. 230 grams)
600 G Bread Flour ( I use a Hi Gluten flour)

My starter is at 166 % hydration ( I am just learning all this hydration stuff and when I created my starter in Feb. I just added one cup of flour to one cup of water and that is where I have kept it. A little more complicated than that but you get the picture).

I mix flour and all of water together and make a shaggy ball. Allow to autolyse 20 minutes. Come back and add Starter and work into a dough then add oil. Knead approximately 10-12 minutes by hand (windowP test). Last two (2) minutes I add the salt. Dough should be tacky but not sticky. Grease a bowl and place dough inside covered with plastic. Allow to double in size (this bulk ferment will depend on your Starter) mine takes about 4 to 5 hours in a 71 degree kitchen.
Remove from bowl; divide into two equal portions and place in greased 8.5x4.5x2.5 pans cover with plastic and allow to double (should be at top of pans or a little above).
Place in a 375 degree oven for 20 minutes and then turn/rotate 180 degreees and bake another 15-20 minutes. Adding steam first 3-5 minutes. Should be golden brown and internal temp should be approx 200 to 205 degrees. I brush with butter and then remove from pans and allow to cool.
Great classic white loaf also used for rolls. Enjoy and please let me know how you like it.
Eli

Eli's picture
Eli

dmsnyder's picture
dmsnyder

It looks like you don't much mind the PB&J yourself. 

David

Eli's picture
Eli

(leaning in to David's ear) I will just about eat anything just to get homemade bread!

Don't tell anyone!