Low Fat Pain au Levain
Discover the perfect harmony of rustic flavor and mindful eating with this Low Fat Pain au Levain. Crafted from a wholesome blend of whole wheat and bread flours, this sourdough-based loaf brings hearty goodness to your table with fewer fats and bigger flavor. The long fermentation process enhances its deep, tangy aroma while promoting better digestibility, and the crunchy crust paired with the soft, airy crumb makes every slice irresistible. Ideal for artisan bread lovers and sourdough enthusiasts, this recipe is baked to golden perfection in a Dutch oven, ensuring bakery-quality results at home. Whether paired with a savory spread or enjoyed on its own, this low-fat sourdough bread is a nutritious, guilt-free delight for your everyday meals.
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Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 100 grams Sourdough starter
- 350 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour and bread flour.
Step 2
Add the sourdough starter and water to the flour and mix until a rough dough forms.
Step 3
Let the dough rest for 30 minutes to allow the flour to absorb the water and the gluten to start developing.
Step 4
Add salt to the dough and knead for about 10 minutes until the dough becomes smooth and elastic.
Step 5
Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it ferment at room temperature for 4-6 hours or until it doubles in size.
Step 6
Gently turn the dough onto a lightly floured surface and perform a series of gentle folds to shape it into a round or oval loaf.
Step 7
Dust a proofing basket with flour and place the shaped dough in it, seam side up. Cover and proof for another 2-3 hours at room temperature.
Step 8
Meanwhile, preheat the oven to 230°C (450°F) with a Dutch oven inside.
Step 9
Once proofed, carefully transfer the dough onto a piece of parchment paper. Score the top of the loaf with a sharp blade.
Step 10
Using the parchment paper, carefully transfer the loaf into the preheated Dutch oven.
Step 11
Cover the Dutch oven with its lid and bake for 20 minutes.
Step 12
Remove the lid and continue baking for another 15 minutes or until the loaf is deeply browned and sounds hollow when tapped on the bottom.
Step 13
Let the bread cool on a wire rack for at least 1 hour before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1795.5 |
| Total Fat 8.7g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3964.0mg | 0% |
| Total Carbohydrate 380.2g | 0% |
| Dietary Fiber 42.4g | 0% |
| Total Sugars 2.2g | |
| Protein 65.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 158.8mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 1455mg | 0% |
Source of Calories