Faire son PAIN au levain 🍞

Introduction

This tutorial will guide you through the process of making sourdough bread, using a precise recipe adapted from the video "Faire son PAIN au levain" by Le Grand Gaulois. Making your own sourdough bread can be a rewarding experience, and with this step-by-step guide, you'll be able to create a delicious loaf from scratch.

Step 1: Gather Your Ingredients

To make 1 kg of sourdough bread, you will need the following ingredients:

• 1 kg of flour (you can use T65, T80, or T110)
• 700 g of lukewarm water
• 20 g of salt
• 250 g of active sourdough starter

Practical Tips

• Ensure your sourdough starter is well-fed and bubbly before using it.
• Lukewarm water should be around 25-30°C to promote fermentation.

Step 2: Measure Temperatures

Before you begin mixing your ingredients, measure the temperatures of the water, flour, and sourdough starter. The combined temperature must reach approximately 72°C.

How to Measure

1. Measure the temperature of the water using a thermometer.
2. Measure the temperature of the flour and the sourdough starter.
3. Adjust the temperature of the water if necessary to achieve the target.

Step 3: Mix the Ingredients

In a large mixing bowl, combine the following:

• Flour
• Water
• Sourdough starter

Mixing Instructions

1. Stir the mixture until all the flour is hydrated and a sticky dough forms.
2. Let the dough rest for about 30 minutes (this is called autolyse).

Step 4: Add Salt

After the autolyse period, add the salt to the dough.

Incorporating Salt

1. Sprinkle the salt over the dough.
2. Mix it in by pinching and folding the dough to ensure even distribution.

Step 5: Perform Stretch and Folds

This technique helps develop gluten in the dough.

How to Stretch and Fold

1. With wet hands, grab one side of the dough and stretch it up.
2. Fold it over to the opposite side.
3. Repeat this process for all four sides of the dough.
4. Allow the dough to rest for 30 minutes before repeating the stretch and fold process 3 to 4 times.

Step 6: Bulk Fermentation

Cover the dough and let it ferment at room temperature for about 4 to 6 hours, or until it has doubled in size.

Tips for Fermentation

• Keep the dough in a warm, draft-free place.
• Check for a bubbly texture and a slight rise.

Step 7: Shape the Dough

Once the dough has bulk fermented, it’s time to shape it.

Shaping Instructions

1. Gently turn the dough onto a floured surface.
2. Divide the dough if necessary (for multiple loaves).
3. Shape each piece into a round or oval loaf.

Step 8: Proofing

Place the shaped dough into bannetons (proofing baskets) for the final rise.

Proofing Tips

• Cover the dough with a cloth to prevent drying out.
• Allow it to proof for 1 to 2 hours, or refrigerate overnight for a slower rise.

Step 9: Preheat the Oven

While the dough is proofing, preheat your oven to 230°C (450°F). If using a Dutch oven, place it inside to heat up as well.

Step 10: Bake the Bread

When the dough is ready, it’s time to bake.

Baking Instructions

1. Carefully transfer the dough onto parchment paper.
2. Score the top of the loaf with a sharp knife or blade.
3. Place the dough in the hot Dutch oven or directly on a baking stone.
4. Bake for 30-40 minutes until golden brown.

Conclusion

You have now successfully made sourdough bread! Key points to remember include measuring your ingredient temperatures, performing stretch and folds, and proper proofing. Enjoy your freshly baked sourdough with butter, cheese, or your favorite toppings. Happy baking!