Dairy-Free Pain au Levain
Embrace the rustic charm of artisanal baking with this Dairy-Free Pain au Levain, a sourdough bread recipe that celebrates simplicity and tradition. Crafted with a harmonious blend of whole wheat and bread flour, this naturally leavened loaf gets its tangy depth and airy texture from an active sourdough starter—no dairy needed. The step-by-step process involves an autolyse for enhanced gluten development, gentle stretch-and-fold techniques for structure, and a slow, cold-proof fermentation for unbeatable flavor. Baked to perfection in a Dutch oven, the result is a crusty, golden exterior with a tender crumb that’s as satisfying to make as it is to eat. Perfect for those seeking a wholesome, homemade bread experience, this recipe is dairy-free, beginner-friendly, and uncompromisingly delicious.
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Ingredients
- 250 grams Whole wheat flour
- 250 grams Bread flour
- 350 milliliters Water
- 100 grams Active sourdough starter
- 10 grams Sea salt
Directions
Step 1
Combine 250 grams of whole wheat flour and 250 grams of bread flour in a large mixing bowl.
Step 2
Add 350 milliliters of water to the flour mixture and mix until no dry flour remains. Cover the bowl with a damp towel and let the mixture rest for 30 minutes to autolyse.
Step 3
After the autolyse, add 100 grams of active sourdough starter to the dough. Mix well until the starter is fully incorporated.
Step 4
Sprinkle 10 grams of sea salt over the dough and mix until it is completely dissolved into the mixture.
Step 5
Perform a series of stretch and folds over the next 4 hours, stretching the dough up and over itself every 30 minutes. Cover with a damp towel between the folds.
Step 6
Transfer the dough to a lightly oiled bowl and let it rise at room temperature until it has increased in volume by about 50%, approximately 4-6 hours.
Step 7
Once the dough has risen, turn it out onto a lightly floured surface. Shape it into a round by folding the edges to the center, then flipping the dough over and tucking towards you to tighten the surface.
Step 8
Place the shaped dough seam-side up into a floured banneton or a bowl lined with a clean, lightly floured kitchen towel.
Step 9
Cover the dough and place it in the refrigerator for a cold proof for 8-12 hours.
Step 10
Preheat your oven to 230°C (450°F) with a Dutch oven inside to heat up.
Step 11
Carefully remove the Dutch oven from the oven, place the dough seam-side down onto a piece of parchment paper, and use the paper as a sling to lower it into the Dutch oven.
Step 12
Score the top of the loaf with a sharp blade to allow for expansion.
Step 13
Cover the Dutch oven with its lid and bake for 30 minutes.
Step 14
Remove the lid and bake for an additional 15 minutes, or until the loaf is deeply browned and sounds hollow when tapped on the bottom.
Step 15
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1807.9 |
| Total Fat 8.8g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4679.2mg | 0% |
| Total Carbohydrate 381.2g | 0% |
| Dietary Fiber 38.2g | 0% |
| Total Sugars 2.0g | |
| Protein 64.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 149.2mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 1282.5mg | 0% |
Source of Calories