Levain bread recipe

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  • Yield: 1 large loaf


  • ⅓ oz (10 g) fresh yeast
  • 1 pt (600 ml) lukewarm water
  • 2 lb–2 lb 3 oz (900-975 g) strong bread flour
  • 14 fl oz (400 ml) wheat sourdough starter
  • ½ tbsp salt
How to Make It
  1. Crumble the yeast in a mixing bowl and dissolve it in water. Add half the flour and knead it in a mixer for around 10 minutes.
  2. Add the sourdough starter, salt and the rest of the flour. Knead at low speed for around 20 minutes.
  3. Let the dough rise in a mixing bowl under a cloth until it doubles in size, about 2 hours.
  4. Preheat the oven to 250°C (500°F/gas 10).
  5. Place the dough on a floured wooden surface and shape it carefully into a loaf. Avoid working the dough, and handle it carefully so the air bubbles aren’t pressed out. Flour the bread and let it rise under a cloth until it doubles in size, about 1½ hours.
  6. Put the bread on a tray and place it in the oven. Throw 75 ml (3 oz) of water on the bottom of the oven (to get a fine crackled crust). Lower the heat to 200°C (400°F/gas 6) and bake for 40–50 minutes.

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