Hello all! If we have not yet met online yet, I am a former chef & hand craft true brick ovens in Dallas.
As I grew up in France, my family has owned and operated a wood-fired oven for well over a century. As a matter of fact, my family still uses the original village wood-fired oven today. We used it for much bread baking, and over the years I have had joy in baking many types of breads which have given me quite a bit experience with levain and I would love to share my tips & tricks!
Here is a new blog I wrote on my business website about levain !
http://www.breadstoneovens.com/blogs/news/20797825-pain-au-levain
If any questions at all, i’d love to help.
Cordially,
Antoine
Antoine you have quite a history and look forwarding to watching your blog!
Thank you for your feedback, and I most certainly appreciate you checking it out! All & any feedback is welcome :-)
Best regards!
One question...the last ingredient 25 grams flour....is that All Purpose, Bread?
Oh and there is no way a loaf of bread every cools in this house before someone cuts into it! They just can't wait.
Wendy
My apologies, it was a small typo ! It’s meant to say 25 grams of sea salt :-)
When it comes to flour I like to use unbleached whole wheat bread flour.
I find it very difficult to wait for bread to cool off as well hehe. It’s just too tempting with the aroma in the house!