My Personal Favorite Pain Au Levain Recipes

Steps:

• Morning, First Day: Mix all the levain ingredients together and let it ferment for 8 to 10 hours, until the starter has domed but not collapsed. There will be extra starter left over once you remove 200 grams for the dough. Use this remaining starter as a base to refresh your leaven. (To refresh, mix 20 grams of the remaining starter, 75 grams water, 50 grams whole wheat flour, and 50 grams white flour; let it ferment 2 to 4 hours at room temperature and then place it back in the refrigerator.)
• Evening, First Day: Mix the dough. In a bowl, mix the starter and 400 grams water until the starter is dissolved, though lumps here and there are fine. Add the whole wheat and rye flours and stir until combined. Then add the white flour and mix for 1 to 2 minutes, until the flour dissolves and forms a shaggy mass.
• Make an indentation on top of the dough and add the salt and 25 grams water into this well, so that the salt can begin to dissolve. Cover the bowl and let it sit for 30 to 40 minutes.
• Moisten your hands, then shake off the water. Stretch and fold the dough by pulling the dough out from the edges and folding in toward the middle. You want to stretch the dough out to strengthen the gluten but ideally don't rip the dough. You can also pinch the dough between your thumb and fingers to further incorporate the salt. Stretch and fold the dough in a circular pattern, pulling the dough out, then folding the edges toward the middle 10 to 12 times. Turn the dough over, so that the seams are facedown and the smooth side is on top. This entire process should take about 2 minutes. At this point you can add the remaining water, letting it sit on top of the dough until the next round. Cover and let the dough sit for 30 minutes.
• Repeat the stretching and folding for another round. Pinch the dough with your thumb and fingers to help incorporate the additional water. By this time, you should feel some tension in the gluten, but be careful not to rip the dough. Once this process is complete, turn the dough over so the smooth side is on top. Let the dough sit for 30 minutes.
• Having completed two rounds of stretching and folding, the dough should be elastic. You may, however, add one more round of stretching and folding to further develop the gluten, after allowing it to rest for 30 minutes.
• Remove the dough and clean and lightly oil the bowl, or move the dough to a lightly oiled container. Cover and let sit for another 30 minutes, then place it in the refrigerator or in a cool basement room ideally no warmer than 55 degrees F (13 degrees C). Let the dough rise for 8 to 12 hours, though it can rise for as long as 24 hours. However, the longer this first rise lasts, the more sour the flavor will be.
• Second Day: Place a rimmed baking sheet on the bottom of the oven and a baking stone on a rack in the middle. Preheat the oven to 500 degrees F (260 degrees C).
• After letting the dough rise in the cool environment, you should see fermentation bubbles, and the dough should have at least doubled in size. If it hasn't, let it warm at room temperature for another hour.
• Dust the counter lightly with flour and gently remove the dough with a dough scraper, letting the smooth top of the dough fall onto the counter. The sticky underside will now be face up. Cut the dough in half (You can make two loaves simultaneously if they fit into the oven. Or refrigerate the remaining half the dough, then remove it and shape it into a second loaf after the first loaf is out of the oven.)
• Preshape the dough. Stretch the four sides of the dough out and let them fall into the center. They can overlap. Then turn the dough over so that these seams are facedown. Dust with flour, cover with a light cloth or towel, and let the dough rest for 20 minutes.
• Dust the counter with flour very lightly, then turn the dough over again so the seams are face up and the smooth side is on the counter. Stretch and then fold the edges in toward the center, so that you have an approximately round shape, which should take 6 to 8 folds. Apply light pressure in the center so the folds seal. Turn the dough over, so the smooth side is now face up, and, cupping your hands around the dough, use the outer edges of your palms and pinkies to stretch the skin of the dough and tuck it under the bottom, moving the dough in a circular motion so that you end up with a round shape. Try not to compress the loaf tightly, though the goal is to have a taut skin. (This last action takes time to master so don't worry if it doesn't come out perfect on your first attempt-there will be many more loaves to come.)
• Let the loaf sit while you prepare a colander lined with a floured towel. Then using the dough scraper to loosen the loaf from the counter, pick up the loaf and place the smooth side face down on the floured towel in the colander. The seams will be face up. Cover with a towel and let the loaf rise for about 90 minutes, or until the loaf springs back slowly when you lightly press it with your finger. If it snaps back into shape quickly and leaves no indentation, it is not done rising, so give it another 20 minutes and try again. This is a judgment call, but it is better to err on slightly underproofing the loaf rather than letting it rise until it collapses on itself.
• Dust a peel or cutting board with semolina and flour or just flour. Turn the loaf out on the peel or board, so that the smooth side, which was on the towel, is now face up. Using a razor blade or bread knife, score the loaf with one cut, or in an X pattern, or in a square pattern, about 1/4 inch deep. Angle the blade while you slash the loaf with swift, sure cuts. Don't dawdle, fuss, or repeat the action.
• Transfer the loaf to the hot stone and close the oven. Then open the oven and pour 1/2 cup water into the baking sheet and close the oven, trapping the steam. Turn the oven down to 460 degrees F (240 degrees C) and bake for 30 minutes. Open the door briefly to release the remaining steam. Then turn down the oven to 420 degrees F (215 degrees C) and continue baking for another 10 to 15 minutes, or until the crust is dark brown. Turn the oven off and prop open the door slightly with a wooden spoon, leaving the loaf in the oven for another 5 to 7 minutes. Ideally, the loaf will have a hollow knock when you remove it from the oven, signaling that moisture has adequately dissipated in the loaf. Alternatively, stick an instant-read thermometer in the bottom of the loaf. The center of the loaf should read at least 205 degrees F (96 degrees C).
• Let the loaf cool on a bread rack for at least one hour before cutting into it. Since this loaf is made with sourdough, it will last a long time. For the first two days, I simply keep it wrapped in a towel or in a paper bag, the cut side facedown. If there's anything left after that point, I keep it at room temperature in a plastic bag.

Steps:

• In a medium bowl, whisk the eggs. Whisk in the sugar, salt, and vanilla. Gradually whisk in the half-and-half and the buttermilk. Pour the mixture into a shallow baking dish. Working in batches, if necessary, place the bread in the dish and let soak, then turn and soak on the other side.
• Cook the soaked bread on a grill or buttered griddle until golden brown, then turn and repeat on the other side.
• Meanwhile, prepare the grapefruit sections.
• In a saute pan, add the maple syrup and bring to a boil. Place the grapefruit sections in the hot syrup and cook on 1 side for 30 seconds, then flip them over to cook and warm through on the other side. Pour the grapefruit and syrup over the French toast then top with dollops of mascarpone.

Steps:

• Make the sourdough starter. Combine all of the ingredients in a mixing bowl. If using a mixer, mix on the lowest speed using the paddle attachment for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, use a large spoon and stir for about 2 minutes, until well blended. The starter should feel dough-like and tacky or slightly sticky; if not, stir in additional flour (if too sticky) or water (if dry) as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 3 days.
• Make the dough: cut the starter into 10 to 12 pieces and put them in a mixing bowl. Pour in the water, then add the yeast (if using) and mix with the paddle attachment on the lowest speed or by hand with a large spoon for about 1 minute to soften the starter. Add the flour and salt.
• Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 3 minutes, to form a coarse ball of dough that's very tacky and slightly warm. Let the dough rest for 5 minutes. Resume mixing on medium-low speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple and tacky by not sticky ball of dough.
• Knead the dough by hand for a few seconds, then form it into a ball. Let the dough sit uncovered for 10 minutes, then do a stretch and fold, either on the work surface or in the bowl. To do this, reach under the front end of the dough, stretching it toward you, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes. Immediately form the dough into a ball, place it in a clean, lightly oiled bowl large enough to contain the dough when it doubles in size, and cover the bowl tightly.
• If using instant yeast, refrigerate the dough immediately. If not using the yeast, let the dough sit at room temperature for 2 hours before refrigerating; it won't rise very much, but it should show signs of growth and continue to rise in the refrigerator. With or without the instant yeast, both will be ready to use the next day and for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• To bake the no-yeast version, remove the dough from the refrigerator about 4 hours before you plan to bake it; after 2 hours, shape it, then let it proof (i.e., rest covered with a cotton or linen dishtowel) for 2 hours before baking. For the yeast version, remove the dough from the refrigerator 2 hours prior to baking and shape it right away. Remove only the portion you wish to bake: 19 ounces for a 1-pound loaf; 28 ounces for a 1 1/2-pound loaf, and so on. You can also bake the entire amount of dough as a large, 3-pound miche (round country loaf) or as a large torpedo loaf. Gently transfer it from the bowl to a lightly floured work surface, being careful to degas it as little as possible. The shaped dough won't increase in size very much, but it will begin to swell and grow. If it grows to 1 1/2 times its original size in less than 2 hours, move on to scoring and baking it.
• If using a baking stone, about 45 minutes before baking, preheat the oven to 500 degrees. Otherwise, set the oven to 500 degrees about 20 minutes before baking and preheat a baking sheet covered with parchment paper. Place a small sheet pan or lasagna pan under the stone or oven rack to act as a steam pan.
• Just before baking, score the dough by using a blade or sharp knife to cut ½-inch deep lines into it. (A pound sign or cross are two suggested scoring patterns.) Transfer the dough to either the warmed baking sheet or stone. Pour 1 cup of hot water into the steam pan (a watering can or tall plastic pitcher is best for this), then lower the oven temperature to 450 degrees or to 425 if baking a large miche. (Note: If your oven has a glass window, cover it with a towel when adding the water to prevent cracking, then remove after a few minutes.)
• Bake for 12 minutes, then rotate the pan and continue baking for 15 to 25 minutes, or longer, depending on the size of the loaf; a large miche could take up to 75 minutes to bake. When fully baked, the crust should have a rich, caramelized color; the loaf should sound hollow when thumped on the bottom; and the internal temperature should be about 200 degrees in the center. Cool on a wire rack for at least 1 hour before slicing or serving.

Steps:

• Do ahead
• To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, use a large spoon and stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 3 days.
• To make the dough, cut the starter into 10 to 12 pieces and put them in a mixing bowl. Pour in the water, then add the yeast (unless you're making the "purist" version) and mix with the paddle attachment on the lowest speed or by hand with a large spoon for about 1 minute to soften the starter. Add the flour and salt.
• Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 3 minutes, to form a coarse ball of dough that's very tacky and slightly warm. Let the dough rest for 5 minutes.
• Resume mixing on medium-low speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple, and tacky but not sticky ball of dough.
• Knead the dough by hand for a few seconds, then form it into a ball. Let the dough sit uncovered for 10 minutes, then do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes. Immediately form the dough into a ball, place it in a clean, lightly oiled bowl large enough to contain the dough when it doubles in size, and cover the bowl tightly.
• If using the mixed method with instant yeast, refrigerate the dough immediately. If making the "purist" version, without instant yeast, let the dough sit at room temperature for 2 hours before refrigerating; it won't rise very much, but it should show signs of growth and continue to rise in the refrigerator. Either version will be ready to use the next day and for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• On baking day
• For the "purist" version, remove the dough from the refrigerator about 4 hours before you plan to bake; after 2 hours, shape it (see instructions for lean bread, page 48), then let it proof for 2 hours before baking. For the mixed method, remove the dough from the refrigerator 2 hours prior to baking and shape it right away. Remove only the portion you wish to bake: 19 ounces (539 g) for a 1-pound (454 g) loaf; 28 ounces (794 g) for a 1 1/2-pound (680 g) loaf, and so on. You can also bake the entire amount of dough as a large, 3-pound (1.36 kg) miche (round country loaf) or as a large torpedo loaf. Gently transfer it from the bowl to a lightly floured work surface, being careful to degas it as little as possible. See chapter 1, starting on page 20, for shaping and proofing instructions. The shaped dough won't increase in size very much, but it will begin to swell and grow. If it grows to 1 1/2 times its original size in less than 2 hours, move on to the scoring and baking stage.
• If using a baking stone, about 45 minutes before baking preheat the oven to 500°F (260°C) and prepare the oven for hearth baking (see page 30). Otherwise, just preheat the oven to 500°F (260°C) about 20 minutes before baking.
• Just before baking, score the dough in whatever style of design you prefer, as shown on page 29. Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C), or to 425°F (218°C) if baking a large miche.
• Bake for 12 minutes, then rotate the pan and continue baking for 15 to 25 minutes, or longer, depending on the size of the loaf; a large miche could take up to 75 minutes to bake. When fully baked, the crust should have a rich, caramelized color; the loaf should sound hollow when thumped on the bottom; and the internal temperature should be about 200°F (90°C) in the center.
• Cool on a wire rack for at least 1 hour before slicing or serving.