Pains au levain

These are loaves made from sourdough and nothing else as leavening agent. They demand attention and take some time. Once they’re done, it all pays off. The addition of semolina was my quick idea to create bread with an extra bite to it and which I associate with American sourdough baking. Watch your teeth.

Levain:

• 80g flour, Type 550
• 80 water
• 1 tsp chef, hydration: 100%, i.e. wheat sourdough starter

Combine ingredients for the levain and let stand for 12-18 hours at room temperature, 21°C.

Dough:

• Levain
• 320g flour, Type 1050
• 50g semolina
• 235g water
• 8 salt

Autloyse: Add flour, semolina and water to the levain and mix to a shaggy mass. Let rest for 20 minutes. Add the salt and mix on seconds speed for about 3 minutes. Finish kneading by hand until you have a smooth dough.
Bulk Fermentation: 3 hours. Fold 3 times, i.e. in 45-minute intervals.
Cut the dough in half, loosely shape into rounds and let rest for 10 minutes to give the dough time to relax.
Shape into baguettes, bâtons or boules. Score with the desired pattern.
Final Fermentation: 2.5 hours.
Bake at 240°C for 20 minutes, finish the bake at 220°C for additional 10-15 minutes.

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