PAIN AU LEVAIN PAR CHRISTINE SYRAD

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SOURDOUGH BREAD BY CHRISTINE SYRAD FROM FERMENTABLE.CH

1 loaf of bread  All level

Ingredients:

> 140 gr of leavan 1:1 (starter)
> 400 ml lukewarm water (25-30C)
> 600 gr flour of your choice (I usually use “mi-blanche” or a mix of “mi-blanche” (400gr) and spelt (200gr))
> 12 gr salt 

Directions:

1 | Mix 140g of leavan with 400ml of water till it dissolves.

2 | Add 600g of flour of your choice. Mix it by hand. The more white flour, the easier it will be to end up with a "fluffy" loaf.

3 | Once the water and flour are well mixed, leave it for half an hour on the countertop.

| Then add 12g of salt - mix it in well. Then leave it for half an hour again.

| Then stretch and fold it into 4 (here’s a good tutorial), leave for half an hour and repeat one more time.

Then shape it and put it in a bread basket (banneton) or if you don’t have one, a metal or plastic bowl with lots of flour on the bottom will do. will do, but it needs to be the right shape for the cocotte you will bake it in). Cover it with a cloth and put it in the fridge for 12- 24 hours.

Preheat the oven as high as it goes (mine is 250C) with the cocotte with the lid inside.

| Once the oven & the cocotte reach the set temperature (250C), you take it out, acting fast, and turn the bread so it gently falls into the cocotte.

Then you need to score it so that it can rise. A really sharp knife will do, but I do recommend getting a proper score for future loaves.

10 Then, place the lid back on and into the oven for 25 minutes.

11 Then take the lid off and keep baking it at 20-30 degrees lower for another 20-25 minutes (baking times will vary a bit based on oven max temp...I go down to 220C and leave it without the lid for another 20 min).

12 Take it out of the oven and let cool on a rack.