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Pain Au Levain

Pain Au Levain — a community recipe on Potlikkr.

Ingredients

• 12.0 oz Bread Flour
• 8.0 oz Water
• 6.0 oz Firm Starter Firm Mild Starter
• 0.125 oz Diastatic Malt

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Method (preview)

1. 1

   Salt is table grind. The equivalent volume of kosher salt is twice the table grind volume. The weights of the two are the same.

2. 2

   Bulk ferment approximately 3 hours, reforming after about 1.5 hours.