Levain Sourdough Bread

A classic French sourdough bread with a crispy crust and an airy, flavorful interior. Requires a sourdough starter and some patience.

• 100 g sourdough starter (active)
• 400 g bread flour
• 280 g water
• 10 g salt

Method

1. 1
   Mix starter, water, and flour. Let rest for 30 minutes (autolyse).
2. 2
   Add salt and knead or perform stretch and folds every 30 minutes for 2 hours.
3. 3
   Bulk ferment until increased in size by 50%.
4. 4
   Shape into a loaf and let cold-proof in the fridge overnight.
5. 5
   Bake in a Dutch oven at 250°C (480°F) for 20 minutes with lid, then 20 minutes without lid at 230°C.