Pain Au Levain
After my go at the San Francisco Sourdough[Link ], I though I would have another go with my sourdough but go in a more European recipe. I decided to go French and bake the Pain Au Levain, but the purist version, no commercial yeast used at all.
One thing I did fine with the san Fran loaf that it was not as sour as I would liked it to have been. So with this recipe, I decided to do the whole process over 4 day, the fourth day being the baking day.
So here is my process, Day 01
On day one I mix the starter as started in the recipe
Take the starter out of the fridge and allow to warm up
Get all my equipment ready
Add starter to the bowl and add the warm water and allow 5 minutes to soften the starter.
Just a quick shot of my new toy for the kitchen. Don't know how accurate it is, but least it will be handy
One the started has softened. I add the rest of the flour and salt and Mix until I get a rough dough ball. I then knead the dough for a short time. I then leave the dough for 5 min to rest.
I then use the stretch and fold technique as the dough is quite wet and sticky
Then let the dough rest for 10 min
I do this another three times, stretch and fold, rest, stretch and fold and rest, etc
I then shape it into a boule and leave it overnight to proof.
This is the easiest day, just punch the dough down, stretch and fold and leave over night.
Baking day! Now to see the result of all this work!
I punch down the dough, shape into a tight boule and then leave to rise in my banneton
After 4 hours I pre-heat my oven and pizza stone to 230c, with a old roasting dish at the bottom as well.
One the oven has come up to tempresure. I transfer the dough to may baking stone and place in the oven. I also place half a cup pf hot water in the pan to create steam.
After 10 min, I remove the tray and turn the loaf.
After about 20min you really get a decent sourdough smell wafting through the house.
After about 35- 40 min for baking from intially instertion into the oven. The loaf has changed to a nice dark brown colour.
I take the loaf out of the oven and leave to cool for an hour.
I was very happy with how the loaf came out. It has a beautiful texture and chewy crust.
I do think I have to work on my proofing with a banneton and the transfer from the banneton to the baking stone.
Please let me know waht you think!
Also here is a shot of some fresh ricotta cheese that me made last week as well!