Low Sodium Pain au Levain
Discover the art of artisan breadmaking with this Low Sodium Pain au Levain, a stunning sourdough loaf that’s naturally leavened and low in salt for a heart-healthier twist. This recipe combines all-purpose and whole wheat flours with an active sourdough starter to create a robust, tangy flavor profile and a chewy, open crumb. Through patient techniques like autolyse, stretch-and-folds, and an extended cold fermentation, this bread develops complex flavors and a perfect texture. Baked to golden perfection in a Dutch oven, it boasts a crackling crust that will rival any bakery loaf. Ideal for those seeking a low-sodium bread without compromising taste, this Pain au Levain is perfect served fresh with a smear of unsalted butter or alongside your favorite soup or salad.
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Ingredients
- 500 grams All-purpose flour
- 50 grams Whole wheat flour
- 150 grams Sourdough starter (active and bubbly)
- 350 ml Water
- 3 grams Salt
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well to ensure even distribution.
Step 2
In a separate bowl, mix the active sourdough starter with the water until it is completely dissolved to create a levain.
Step 3
Pour the levain into the dry ingredients. Using your hands or a wooden spoon, mix until a rough dough forms and flour is fully incorporated.
Step 4
Let the dough rest for 30 minutes. This rest period is called the autolyse and helps to develop gluten.
Step 5
After the autolyse, perform a series of stretch and folds every 30 minutes for the next 2 hours. To do this, grab a corner of the dough, stretch it upwards, and fold it over the dough. Turn the bowl slightly and repeat until you've stretched and folded all around the dough.
Step 6
After the last stretch and fold, let the dough rise at room temperature for about 3-4 hours, or until it has visibly increased in size (approximately 50%).
Step 7
Turn the dough onto a lightly floured surface and shape into a round loaf. Cover with a clean kitchen towel and let it rest for 15 minutes.
Step 8
After resting, perform a final shaping and place the dough seam-side up in a well-floured banneton or a bowl lined with a floured cloth.
Step 9
Cover the dough and place it in the refrigerator to proof overnight for 8-12 hours.
Step 10
The next day, preheat your oven to 450°F (230°C) with a Dutch oven inside.
Step 11
Once preheated, carefully remove the hot Dutch oven, place parchment paper over the dough, and flip it out onto the parchment. Score the top with a sharp blade.
Step 12
Using the parchment as a sling, place the bread into the Dutch oven. Cover with the lid and bake for 20 minutes.
Step 13
After 20 minutes, remove the lid and bake for an additional 15 minutes or until the crust is deeply golden and crisp.
Step 14
Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1058.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2064.6 |
| Total Fat 6.1g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1202.7mg | 0% |
| Total Carbohydrate 432.8g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 1.5g | |
| Protein 60.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 113.9mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 798.5mg | 0% |
Source of Calories