Pain au levain avec de la farine tout usage

Ingrédients

• 460 g all-purpose flour
• 340 g water
• 9 g salt
• 92 g ripe sourdough starter

Préparation

1. 1

   Mix: (9:00 a.m.)Add the Main Dough ingredients, reserving 50g of water, to a mixing bowl and mix with wet hands. Mix and strengthen the dough for 2-5 minutes, pinching the ingredients together and folding the dough over itself repeatedly until it’s cohesive and smooths. During this time, slowly add in the 50g of the reserved water if the dough feels like it can handle it: it shouldn’t be soupy or extremely wet, if it is, don’t add the remainder of the reserved water.

2. 2

   Bulk Fermentation: (9:15 a.m. to 12:45 p.m.)This dough will need 4 to 5 sets of stretch and folds during bulk fermentation, the first set 15 minutes after bulk fermentation begins, the second set 15 minutes after that. Then, perform the rest of them at 30-minute intervals as needed. After the last set, let the dough rest the remainder of bulk fermentation.

3. 3

   Preshape: (12:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, lightly shape the dough into a round shape. Let the dough rest for 20 minutes, uncovered.

4. 4

   Shape: (1:05 p.m.)Shape the dough into a round (boule) or oval (batard), then place the dough in proofing baskets.

5. 5

   Proof: (1:15 p.m. to 3:45 p.m.)Cover the proofing basket entirely and let it sit out on the counter for 2 – 4 hours, temperature depending. My dough was ready after 2.5 hours at about 75°F (23°C).

6. 6

   Bake: (3:45 p.m., preheat oven at 3:00 p.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).