Pain au levain/en
Tuto — Difficulté : Facile — Durée : 2 day(s) — Coût : 5 EUR — Mise à jour : 26 juillet 2024 — 38 révision(s) — Licence : Attribution (CC BY)
Aires : Alimentation — Contributeurs : EKO!
Fiche reformulée à partir du wiki Low-tech Lab : voir la fiche originale ↗
Versions de cette fiche : AR EN ES FR
Introduction
Here is a recipe of sourdough bread. Note: sourdough already made The day before : * Weigh the sourdough * Add 50% flour and 50g water (for example, if the sourdough weighs 40g add 20g flour and 20g water). * Then leave it alone (while it eats) * Come back in a few hours to see if your sourdough has been activated. To do this, look to see if it is bubbling
Description
Sourdough bread (sourdough activated the day before)
Sourdough and water
Place 100g of sourdough in the bowl Add 390g of water Then mix
Flour and salt
Add 600g of flour * * It is possible to mix flours: in this case choose the flours and distribute the grams (Ex: 200g wheat flour 400g small spelt flour). Add 10g of salt
Optional
Add seeds as you wish
Kneading
Knead until the dough is no longer sticky Form a ball in the bottom of the bowl
Rest
Cover with a clean cloth And leave to rest (overnight)
Cooking preparation
Preheat oven to 240°. Work the dough (ball at the bottom of the bowl) by putting flour on the table. Make flaps and place in the fridge until ready to cook (if cooking is postponed).
Cooking
Place the ball in a cooker Grigner: to make cuts (for the crust) Cover and bake for 50 min Uncover and put back 5/10 min to crack the crust
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