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Pain Au Levain

King Arthur Baking Source: page 201 The Big Book of Bread .gravy
bread french sourdough
28 g sourdough culture
780 g unbleached all-purpose flour
76 g cold water
539 g warm water
53 g whole rye flour
18 g fine salt

Make the Preferment (Day 1)

  1. 1. The evening before you want to bake, in a large bowl, combine the 28g sourdough culture, 150g unbleached all-purpose flour, and 76g cold water and mix until a shaggy dough forms.
  2. 2. Transfer the dough to a clean work surface and knead until no dry patches of flour remain and a stiff, smooth dough forms.
  3. 3. Return the dough to the bowl, cover, and let stand overnight at room temperature, 12 to 16 hours.
  4. 4. Add the 539g warm water to the preferment.
  5. 5. Squeeze the preferment through your fingers to break it up.
  6. 6. Hold your hand in a clawlike position and vigorously mix the preferment into the water until well combined.
  7. 7. The mixture will look like thin pancake batter with a few small lumps.
  8. 8. Add 630g unbleached all-purpose flour, 53g whole rye flour, and 18g fine salt.
  9. 9. Mix with the handle of a wooden spoon until no dry patches of flour remain and a soft, sticky dough forms.

##Make the Dough (Day 2)

Bulk Fermentation

  1. 10. Cover and let rest for 30 minutes.
  2. 11. With a wet hand, perform 10 to 12 bowl folds until the dough begins to resist being pulled and smooths out.
  3. 12. Cover and rest at room temperature for 60 minutes.
  4. 13. With a wet hand, perform 10 to 12 more bowl folds until the dough resists stretching.
  5. 14. Cover and rise another 60 minutes.

Preshape

  1. 15. Lightly flour a work surface.
  2. 16. Use a bowl scraper to ease the dough out of the bowl.
  3. 17. Gently deflate the dough.
  4. 18. Divide into 2 equal portions (≈747 g each).
  5. 19. Preshape each piece into a round.
  6. 20. Place rounds seam side up on a floured surface.
  7. 21. Cover and rest for 20 minutes.

Final Shape and 2nd Rise

  1. 22. Generously flour two 9×3-inch proofing baskets.
  2. 23. Shape each dough round into a boule or bâtard.
  3. 24. Place seam side up in the baskets.
  4. 25. Optional: refrigerate overnight for more flavor.
  5. 26. If refrigerated, let rise at room temp 1 hour before baking.
  6. 27. Cover and let rise at room temperature about 2 hours, until dough feels light and leaves a small impression when pressed.

Baking (Baking Stone or Steel)

  1. 28. Preheat
  2. 29. One hour before baking, preheat oven to 450°F.
  3. 30. Place a baking stone/steel on the middle rack.
  4. 31. Place an empty cast-iron skillet or lava rock pan on the lower rack.
  5. 32. Transfer and Score
  6. 33. Turn each loaf out onto parchment.
  7. 34. Score the top with a baker’s lame or razor blade.
  8. 35. Bake
  9. 36. Use a peel or inverted baking sheet to load the loaves (on parchment) into the oven.
  10. 37. Pour 1 cup warm water (227 g) into the hot skillet for steam.
  11. 38. Quickly close oven door.
  12. 39. Bake until deep golden and 200°F inside, 35 to 40 minutes.
  13. 40. Remove and cool completely before slicing.

Baking (Covered Baker)

  1. 41. Preheat
  2. 42. Preheat oven to 450°F with the lidded baker inside, on the lower rack, 1 hour before baking.
  3. 43. Transfer and Score
  4. 44. Turn one loaf onto a 9-inch parchment round with sling.
  5. 45. Score the loaf.
  6. 46. Keep second loaf refrigerated.
  7. 47. Bake
  8. 48. Remove the baker from oven.
  9. 49. Using the parchment sling, lower the loaf into the hot baker.
  10. 50. Cover and bake 20 minutes.
  11. 51. Uncover and bake another 15 to 20 minutes, until golden and 200°F inside.
  12. 52. Remove loaf and let cool.
  13. 53. Repeat for second loaf after reheating baker for 30 minutes.