Pain au levain

There is no bread I made more tasty than this one. Inspired from the recipe of Hamelman, this bread outstands for its aroma, its crunchy crust and its chewy crumb.


Ingredients:

Preferment (total 279g):

• 145g bread flour
• 10g rye flour
• 93g water
• 31g liquid sourdough (100% hydrated)

Final dough (total 1668g for 2 breads):

• 805g bread flour
• 40g rye flour
• 557g water
• 18g salt
• the above preferment (only 248g)

Directions:

1. Make the preferment 12 hours before. Let it sit at 21ºC.
2. Mix all ingredients except salt and sourdough for 1-2 minutes.
3. Autolyse for 60 minutes.
4. Add salt and sourdough and mix 8 min, DDT 24ºC.
5. Bulk fermentation 3h with stretching and folding after 1h15".
6. Shape.
7. Final fermentation 2h at 24ºC.
8. Bake for 45" at 240ºC.