Pain de mie au levain

Ingrédients

• 60 grams Sourdough Starter (Ripe & Mature)
• 60 grams Whole Wheat Flour (or the flour base of your starter)
• 60 grams Water (at Room Temperature)
• 180 grams Sourdough Levain (with above ingredients)
• 290 grams All Purpose Flour
• 130 grams Water (Room Temperature)
• 30 grams Olive Oil
• 30 grams Sugar
• 3/4 tsp Salt

Préparation

1. 1

   12.30pm: begin making the Sourdough Starter from your mother starter. To make 180 grams of Ripe Sourdough Starter, I mix equal amounts – 60 grams of starter, flour and water and let it double in 3 hours.

2. 2

   3.30pm: measure all the ingredients and keep them ready. In a mixing bowl add all-purpose flour, sourdough starter, oil and sugar. Add room temperature water.

3. 3

   Mix the dough roughly and knead for 4 mins gently. If using kitchenaid stand-mixer, run it on the lowest speed for 2-3 mins until the dough comes together. Make it into a ball and add salt on top. Leave it covered for 20-30 mins. This is called autolyze.

4. 4

   4pm: knead the salt into the dough. Fold multiple times to incorporate salt into the dough.

5. 5

   For the next one hour, keep it covered with a clean shower cap and let it raise at room temperature. It increases in size, although not drastically.

6. 6

   5pm: Now pick the dough from below and pull it over to the top, called as envelop fold. We will do exactly 4 folds. Overturn the dough and let it raise again.

7. 7

   5.45pm, 6.30pm, 7.15pm: Tuck the dough, smoothen and let it rest for 45mins. Again, we will do 4 folds. Repeat this over next 1.5 hours with two more folds. In total, we will do 16 envelop folds on the dough. The dough should look very smooth and shiny at the end of this. Leave it to rest for 30-45mins. The dough should be airy and light. Make sure not to knock out the air while folding.

8. 8

   7.45 to 8pm: Carefully remove the dough from bowl and onto a lined/lightly floured kitchen counter.

9. 9

   Spread it into a circle of even thickness.

10. 10

    Start rolling the loaf from one end and press it tightly as you go along.

11. 11

    Pinch the ends together.

12. 12

    Tuck the other two ends in making the loaf shape.

13. 13

    Tightly roll each piece of dough into a ball as smooth as possible without any creases.

14. 14

    Carefully transfer the loaf into a lined bread baking tin. I used my 9x4 inch pan.

15. 15

    Leave it to proof on the kitchen counter for about 2 hours or until the loaf is doubled up in size and is raised 1 inch above the rim. It is important for the dough to raise up in volume for soft and fluffy loaf.

16. 16

    In the last 20 mins of proofing time, Preheat the oven at 180°C. Bake the bread at 180°C for 25-30 mins until the sides are golden. Remove from oven. Apply a layer of oil/ butter (if no restrictions) on top.

17. 17

    Bake again for 5 mins on broil (both top and bottom filaments turned ON) to get the golden color. Remove from oven.

18. 18

    Let the loaf rest for 3-4 mins and then loosen it up from the tin, remove onto a wire rack. Let it come to room temperature and cool completely before slicing the loafers. To store it, place in airtight container in fridge. Toast it before serving! It has stayed good for 10 days without losing freshness when stored in fridge.