Levain Bread

This is a plan for making a delicious wheat and rye sourdough bread. By following this step-by-step guide, you can create two hearty loaves of bread with a combination of wheat flour and unmixed rye flour. The sourdough starter adds a tangy and complex flavor to the bread, while the fermentation process enhances its texture and aroma. With a crusty exterior and a soft, chewy interior, this bread is perfect for enjoying on its own or as a base for sandwiches and toasts. The baking process involves rising the dough, shaping it into loaves, and baking them to perfection. The resulting bread will have a beautiful golden color and a rich, earthy taste that will impress your family and friends. Let’s dive into the details and embark on a delightful journey to create this wholesome wheat and rye sourdough bread.

Makes 2 loaves

INGREDIENTS:

WHAET OR SPELT SOUDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

DAY 1

• 3½ oz (100 g) wheat sourdough starter
• 1 cup (200 ml) water, room temperature
• 1¼ cup (150 g) wheat flour
• ½ cup (50 g) unmixed rye flour (i.e., flour without wheat)

DAY 2:

• 2 cups (450 ml) water, room temperature
• 6 cups (750 g) wheat flour
• 4 tsp (20 g) sea salt

INSTRUCTIONS:

WHAET OR SPELT SOUDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry

DAY 1:

1. In a mixing bowl, combine 3½ oz (100 g) wheat sourdough starter, 1 cup (200 ml) water (room temperature), 1¼ cups (150 g) wheat flour, and ½ cup (50 g) unmixed rye flour. Mix the ingredients well to form a dough.
2. Place the dough in a bowl and cover it with cling wrap. Store it in the refrigerator overnight to let it ferment and develop flavor.

DAY 2:

1. Take the dough out of the refrigerator and allow it to come to room temperature.
2. Preheat the oven to 525°F (280°C).
3. In a separate bowl, combine 2 cups (450 ml) water (room temperature) and 6 cups (750 g) wheat flour. Add this mixture to the dough and knead well to incorporate the ingredients.
4. Add 4 tsp (20 g) sea salt to the dough and continue kneading for another 2 minutes to ensure it is well mixed.
5. Let the dough rise for 1 hour, allowing it to increase in size.
6. Gently shape the dough into two loaves.
7. Place the loaves on a baking sheet and cover them with a cloth. Let them rise for 45 minutes.
8. Reduce the oven temperature to 450°F (230°C).
9. Place the loaves in the preheated oven. Additionally, sprinkle a cup of water on the bottom of the oven to create steam.
10. Bake the loaves for approximately 30 minutes or until they turn golden brown.

Once baked, allow the bread to cool before slicing and serving. This wheat and rye sourdough bread offers a rustic and hearty flavor profile, combining the nuttiness of rye with the wholesome taste of wheat. Enjoy the bread as a versatile staple, whether as a sandwich base, with soups, or simply on its own with a slather of butter.