Sugar-Free Pain au Levain
Discover the wholesome simplicity of *Sugar-Free Pain au Levain*, a rustic sourdough bread that celebrates natural fermentation and clean ingredients. Made with a blend of whole wheat and bread flours, this artisanal loaf develops its rich, tangy flavor from a 100% hydration sourdough starter—no added sugar required. Key techniques like the autolyse, stretch-and-folds, and slow fermentation ensure a perfectly airy crumb and crisp golden crust, reminiscent of traditional French baking. Ideal for health-conscious bakers, this sugar-free bread pairs beautifully with savory spreads, soups, or simply a drizzle of olive oil. With detailed steps and a satisfying hands-on process, this recipe invites you to craft bakery-quality sourdough from the comfort of your kitchen.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams Whole wheat flour
- 250 grams Bread flour
- 350 milliliters Water, lukewarm
- 100 grams Active sourdough starter (100% hydration)
- 10 grams Salt
Directions
Step 1
In a large bowl, combine whole wheat flour, bread flour, and lukewarm water. Stir the ingredients together until no dry flour remains and the dough forms a shaggy mass. Cover the bowl with a towel and let it rest for 30 minutes. This process is called autolyse and helps in gluten development.
Step 2
After the autolyse period, add the sourdough starter and salt to the dough. Incorporate them into the dough using a pinching method (pinching and folding) until well combined. The dough will start to feel more cohesive and elastic.
Step 3
Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
Step 4
Begin a series of stretch and folds. With wet hands, gently stretch a side of the dough upwards and fold it over itself. Turn the bowl slightly and repeat this process 3-4 times, just until the dough tightens. Repeat this every 30 minutes for a total of 4-5 sets over 2 hours. These stretches help develop the gluten structure.
Step 5
After the stretch and folds, allow the dough to rest for 1 hour, still covered, at room temperature.
Step 6
Lightly flour a work surface and gently turn the dough out. Shape the dough into a tight round or oval, depending on your preference and the type of baking vessel you're using.
Step 7
Transfer the shaped dough to a well-floured banneton or proofing basket, seam-side up, and cover. Let the bread rise at room temperature for 3-4 hours or until it's visibly puffy.
Step 8
Towards the end of the proofing time, preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside.
Step 9
When the dough is ready, carefully turn it onto a piece of parchment paper, seam-side down. Score the top with a sharp blade or lame to allow the bread to expand during baking.
Step 10
Using the parchment, transfer the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 11
After 20 minutes, remove the lid and reduce the oven temperature to 210°C (410°F). Continue baking for another 20 minutes or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Step 12
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1857.9 |
| Total Fat 8.6g | 0% |
| Saturated Fat 1.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3952.8mg | 0% |
| Total Carbohydrate 392.2g | 0% |
| Dietary Fiber 38.4g | 0% |
| Total Sugars 2.2g | |
| Protein 66.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 132.9mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 1312.5mg | 0% |
Source of Calories