Pain au Levain

Pain au Levain is a delightful vegan twist on the traditional French sourdough bread, featuring a chewy crust and a soft, tangy interior. Perfect for breakfast, it's best enjoyed with a spread of your favorite plant-based butter or jam.

Ingredients

• Bread flour - 250 grams
• Whole wheat flour - 50 grams
• Water - 300 ml (room temperature)
• Active sourdough starter - 50 grams
• Salt - 7 grams

Steps

1. In a large mixing bowl, combine the bread flour, whole wheat flour, and salt.
2. In a separate bowl, mix the active sourdough starter with the water until well combined.
3. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.
4. Cover the bowl with a damp cloth and let it rest for 30 minutes (autolyse).
5. After resting, knead the dough in the bowl for about 5-10 minutes until it becomes smooth and elastic.
6. Cover the bowl again and let it rise at room temperature for 4-6 hours, or until doubled in size.
7. Gently shape the dough into a round loaf and place it seam side down on a floured surface.
8. Cover with a cloth and let it proof for an additional 1-2 hours until puffy.
9. Preheat the oven to 250°C (482°F) and place a Dutch oven inside to heat up.
10. Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
11. Remove the lid and bake for another 15-20 minutes until golden brown.
12. Once baked, transfer the loaf to a wire rack to cool for at least 1 hour before slicing.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 0 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains essential nutrients from whole grains.

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