Pain au LEVAIN NATUREL à la maison

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

💰Cheaper: commercial yeast

Commercial yeast is easier to find and quicker to use.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option.

Mix 250 grams of T65 flour, 4 grams of salt, and 50 grams of liquid starter in a bowl.

Add 155 grams of water at 28 degrees Celsius to the mixture.

Mix the dough for three minutes, adding more water if necessary for desired consistency.

Cover the dough with cling film or a clean towel and let it rest for 20 minutes.

Stretch and fold the dough for about three minutes to build volume.

Let the dough prove at room temperature for three to four hours.

Perform a fold after five hours of proving, then place the dough in a room at 18-19 degrees Celsius to prove overnight.

The next morning, check the dough temperature, which should be around 17 degrees Celsius.

Shape the dough into a boule and place it seam side up on a clean towel.

Preheat the oven to 250 degrees Celsius during the second rise.

Let the dough prove for 45 minutes before baking.

Flip the dough onto parchment paper gently before baking.

Spray the dough with water before applying a stencil for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens