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Pain au Levain Bread Recipe

This traditional French-style bread, also known as "pain au levain," features a deeply flavored, slightly tangy loaf with a golden crust and chewy interior. This bread recipe yields two large loaves and uses a mix of all-purpose and whole rye flour to add complexity and nuttiness—perfect for sourdough bread lovers seeking something hearty and rustic.
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Prep Time 35 minutes
Cook Time 40 minutes
Bulk Fermentation 2 hours 30 minutes
Course Bread
Cuisine French
Servings 2 loaves

Equipment

  • Mixing bowls
  • Digital thermometer
  • Plastic bowl scraper
  • 9x3-inch round or oval proofing baskets
  • Parchment paper
  • Cast-iron skillet or pan with lava rocks (for steam)
  • Baking stone or covered Dutch oven
  • Lame or sharp razor blade
  • Baker’s peel or inverted baking sheet
  • Optional: reusable silicone loaf lifters

Ingredients
  

Preferment:

  • 2 tablespoons sourdough culture
  • 1¼ cups unbleached all-purpose flour
  • ⅓ cup cold water 55°F to 60°F

Dough:

  • 2¼ cups plus 2 tablespoons warm water
  • 5¼ cups unbleached all-purpose flour plus more for dusting
  • ½ cup whole rye flour
  • 1 tablespoon fine salt

Instructions
 

Day 1 – Make the Preferment:

  • In a large bowl, stir together the sourdough culture, 1¼ cups flour, and ⅓ cup cold water until a rough dough forms.
  • Knead on a work surface until smooth and no dry flour remains.
  • Return to the bowl, cover loosely, and let sit at room temperature for 12 to 16 hours.

Day 2 – Make the Dough:

  • Add warm water to the preferment and use your fingers to dissolve it into the water.
  • Stir in the remaining all-purpose and rye flour along with the salt until it forms a sticky, uniform dough.

First Rise (Bulk Fermentation):

  • Let the dough rest for 30 minutes covered. Then, using wet hands, perform 10–12 gentle folds by pulling the dough upward and tucking it over itself.
  • Rest the dough for 1 hour, fold again, and rest for another 60 minutes.

Preshape:

  • Lightly flour a surface and divide the dough into 2 equal parts (about 747g each).
  • Shape each into a rough ball, seam-side up, and let rest uncovered for 20 minutes.

Final Shaping and Second Rise:

  • Dust proofing baskets and reshape dough into boules or bâtards.
  • Place seam-side up in baskets. Let rise for about 2 hours, or until they feel light and airy when gently pressed.
  • Optional: Cover and refrigerate overnight for enhanced flavor. Bring back to room temperature for 1 hour before baking.

Baking – Option 1: Stone or Steel

  • One hour before baking, preheat oven to 450°F with a stone on the middle rack and a pan (for steaming) on the bottom rack.
  • Score the loaves and load them onto the hot stone.
  • Pour 1 cup of hot water into the steaming pan to create steam.
  • Bake for 35–40 minutes until deep golden and 200°F inside.

Baking – Option 2: Covered Baker

  • Preheat oven with covered baker inside at 450°F for 1 hour.
  • Transfer dough (on parchment) using a paper sling into the hot baker.
  • Bake covered for 20 minutes, then uncover and bake 15–20 more minutes until golden brown and 200°F inside.
  • If baking in batches: Let the baker reheat for 30 minutes before using it again.

Notes

  • For a deeper, tangier loaf, refrigerate shaped dough overnight before baking.
  • Be cautious when transferring dough into hot bakers—use a parchment sling or loaf lifters to prevent burns.
  • Adjust water slightly if using different flours (e.g., whole wheat or spelt).
  • Cool loaves completely before slicing for best texture.
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