Paun au Levain bake


This was posted originally on  Healthy Living you can see more Images on the site how it bakes in the WFO and other pictures but I loved this bread and would like to share it with you.

Last weekend I baked about 20 breads and I had my first attempt at Pain au levain, this was a version from wild sourdough by Yoke Mardewi. The bread turned out wonderful and I really enjoyed it on sandwiches and with butter and jam, this is a great bread, and the dough is easy to work with definitely one of the breads that I will be making again.

Since I bake in a wood fired oven the recipe here is such to bake about 10 loaves of bread.


900 grams of 150% hydration rye starter culture.
3,600 grams of unbleached organic bakers flour.
2,160 grams of filtered water.
60 grams of sea salt.

If you would like to bake 1 to 2 loaves just divide all the ingredients by 6.

Mix all the ingredient together and let it rest for 20 min

Kneading 15 minutes

Rest 30 minutes

Final kneading 15 minutes

First rise 4-6 hours, this will depend so just watch that the dough almost doubles.

Divide and shape.


Final rise about 2 hours.


Bake and enjoy with your favorite jam or make a sandwich.


Visit my site for more images and other breads.




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