Pain Au Levain – Sourdough Bread

All ingredients should be at room temperature.

All ingredients of the pre-dough in the bread maker form and run through the dough program (Panasonic: 2 hours 20 min) The dough should be very soft, possibly add more water if the sourdough is firmer.

Next, add the other ingredients (adjust water addition) and run the dough program one more time. The dough should be soft.

Remove the dough from the machine, take off 1 cup and keep it (= new sourdough).

Press the remaining dough together evenly (do not knead too much), fold the corners inward and press firmly. Place the dough, seam side up, in a baking dish lined with a floured dishcloth and leave in a warm place for 1 to 1 1/2 hours until doubled in volume.

Half an hour before the end of the rising time, preheat the oven to 240 °C, placing a baking stone on the middle broiler.

Sprinkle the bread slide with cornmeal, carefully turn the bread out onto it. Cut the bread crosswise with a razor blade or a very sharp kitchen knife, brush it with a mixture of egg white and water and put it into the hot oven on the spot.

Sprinkle with water 4-5 times in the first 10 min.

Baking time: about half an hour. Cool on a broiler.

*1 loaf of approx. 30 cm ø. You can also form 2 baguettes of 35 cm length or possibly 2 “torpedos” of 30 cm length from the batch.

**self-made

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