Vegan Pain au Levain
Indulge in the timeless craft of artisanal bread-making with this Vegan Pain au Levain recipe, a plant-based twist on the classic sourdough loaf. Featuring a wholesome blend of whole wheat and all-purpose flour, this recipe relies on a vibrant, mature sourdough starter to deliver that distinct tangy flavor and airy crumb that every baker craves. The slow, cold fermentation process enhances the depth of flavor while the stretch-and-fold technique develops the dough’s structure for a perfect rise. Baked to perfection in a Dutch oven, this golden-crusted bread is not only vegan-friendly but also packed with rustic charm. Whether you’re new to sourdough or a seasoned baker, this recipe will fill your kitchen with the irresistible aroma of freshly baked bread and leave you with two stunning loaves to share or savor.
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Ingredients
- 200 grams Whole wheat flour
- 800 grams All-purpose flour
- 750 ml Water
- 200 grams Active, mature sourdough starter
- 20 grams Salt
Directions
Step 1
1. In a large bowl, mix the whole wheat flour, all-purpose flour, and water together until there are no dry lumps. Cover the bowl with a damp cloth and let it rest for 1 hour for autolysis.
Step 2
2. After the autolysis, add the sourdough starter to the dough and mix with your hands until fully incorporated. This step is called the initial mixing and should take about 4-5 minutes.
Step 3
3. Sprinkle the salt over the dough and incorporate it by pinching and folding the dough over itself. Continue until the salt is completely absorbed and the dough becomes smoother, approximately 5 minutes.
Step 4
4. Cover the bowl again and start the bulk fermentation. This should take about 4-5 hours at room temperature, depending on the ambient temperature.
Step 5
5. During the bulk fermentation, perform 4-5 sets of stretch and folds every 30 minutes for the first 2 hours. To do this, grab the dough underneath, stretch it upwards, and then fold it over the top. Rotate the bowl and repeat until you have stretched and folded the dough 4 times.
Step 6
6. After the bulk fermentation, the dough should have risen noticeably and be slightly wobbly. Lightly flour your work surface and turn the dough out onto it.
Step 7
7. Divide the dough into 2 equal parts, preshape each into rough rounds, and let them rest for 20 minutes, covered with a damp cloth.
Step 8
8. After resting, shape each round into a boule or batard by folding the edges towards the center, flipping it seam-side down, and rotating while tucking the edges underneath to create surface tension.
Step 9
9. Place the shaped dough into well-floured proofing baskets, seam side up. Cover them with a plastic cover and refrigerate for 12-14 hours for cold fermentation.
Step 10
10. The next day, preheat your oven to 250°C (482°F) with a Dutch oven inside, for at least 30-45 minutes.
Step 11
11. Carefully transfer the dough into the hot Dutch oven, seam side down. Score the top with a sharp blade to your preference.
Step 12
12. Bake covered for 25 minutes, then remove the lid and reduce the oven temperature to 230°C (446°F). Bake for an additional 20 minutes or until the crust is deep golden brown.
Step 13
13. Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (1980.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3790.3 |
| Total Fat 12.1g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7916.3mg | 0% |
| Total Carbohydrate 797.5g | 0% |
| Dietary Fiber 48.1g | 0% |
| Total Sugars 3.7g | |
| Protein 116.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 242.8mg | 0% |
| Iron 47.2mg | 0% |
| Potassium 1767.6mg | 0% |
Source of Calories