Homemade Pain au Levain: The Original French Sourdough Bread Recipe

Unearth the rustic tradition of French bread baking with our authentic Pain au Levain recipe. Also known as French Sourdough Bread, this classic staple has been a part of French culture since the Middle Ages. Its unique taste, crisp crust, and airy crumb structure make it an ideal choice for any meal. Follow our step-by-step instructions and bake this ancient bread right at home!

Pain au Levain, with its hearty, tangy flavor and distinctively chewy texture, has been a cornerstone of French bread baking since the Middle Ages. The term 'Levain' refers to the naturally occurring yeast used as a leavening agent, long before commercially available yeast was developed. This practice gives the bread its unique sourdough character, establishing Pain au Levain as the ancestor of today's sourdough bread.

Prep Time: 12 hours (including overnight proofing)

Cook Time: 30-35 minutes

Total Time: ~12.5 hours

Yield: 1 loaf

Ingredients:

• 1/2 cup active sourdough starter
• 1 1/4 cups lukewarm water
• 3 1/2 cups bread flour
• 1 1/2 tsp salt

Instructions:

1. Combine the sourdough starter and lukewarm water in a large bowl, stirring until the starter is fully dissolved.
2. Gradually add the flour and salt, mixing until you have a rough dough. Don't overwork the dough at this stage.
3. Cover the bowl with a clean, damp tea towel and let the dough rest for 30 minutes. This process, known as autolyse, allows the flour to fully hydrate and promotes gluten development.
4. After the rest period, knead the dough in the bowl for about 5 minutes until it starts to become smooth and elastic.
5. Cover the bowl again and let the dough rise at room temperature for about 8 hours or overnight.
6. After the rise, gently shape the dough into a loaf without deflating it too much. Place it on a well-floured surface and let it rest, covered, for another hour.
7. Preheat your oven to 450°F (232°C) and place a lidded Dutch oven inside to heat.
8. Carefully remove the Dutch oven, uncover your loaf and transfer it inside. Make a few slashes on top of the loaf with a sharp knife.
9. Cover and bake for 20 minutes. Then, uncover and continue baking for another 10-15 minutes until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
10. Allow the bread to cool on a wire rack before slicing and serving. Enjoy!

Q&A:

Q: How can I tell if my sourdough starter is active?

A: Active sourdough starter should be bubbly and have a pleasant, slightly sour smell. It should also rise after being fed, indicating that the yeast is active.

Q: Can I use whole wheat flour?

A: Yes, you can substitute up to half of the bread flour with whole wheat flour for a denser, more nutritious loaf.

Q: How can I store Pain au Levain?

A: To preserve the crust's texture, store Pain au Levain in a paper bag at room temperature for up to 3 days. If you need to store it longer, slice and freeze it.

Q: What can I do if my bread isn't rising well?

A: If your bread isn't rising, it might be due to an inactive sourdough starter. Make sure your starter has been recently fed and is bubbly and active. It could also be due to a cold environment. Yeast prefers warmer temperatures to rise effectively, so try finding a warmer spot in your home for your dough.

Q: Can I use all-purpose flour instead of bread flour?

A: You can use all-purpose flour, but bread flour is recommended because it has a higher protein content. This higher protein content helps create more gluten, giving your bread a better rise and structure.

Q: Why does my bread have a dense texture?

A: A dense texture can be due to several reasons such as overworking the dough, not enough proofing time, or using a starter that isn't active. Try to handle the dough gently, make sure it has plenty of time to rise, and use a healthy, active starter.

Q: My crust isn't as crispy as I'd like. How can I fix this?

A: To achieve a crispy crust, ensure your oven is properly preheated before baking, and bake your bread in a steamy environment. Using a Dutch oven can help create this steamy environment. Also, try increasing the baking time a bit, while monitoring to ensure the bread doesn't burn.

Q: How can I create more "sour" in my sourdough?

A: The tangy flavor of sourdough comes from the fermentation process. To increase this, you can try using a higher ratio of starter to flour and water, letting your dough ferment for longer, or using less frequent feedings for your sourdough starter.