Pain au levain moderne from Living Bread: Tradition and Innovation in Artisan Bread Making (page 220) by Daniel Leader and Lauren Chattman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe 8 days ahead.

  • OneAnd2 on June 12, 2021

    During bulk fermentation, this dough expanded to fill a 6-liter bucket. It was quite slack, but that could be due to the rainy weather. Ambient temperature during mixing was 73 F, and during final proof was 68. The bread is very tasty, and only somewhat sour.

  • twoyolks on February 05, 2021

    The bread had a complex flavor that seemed to change as I ate it. The crust was nice and the crumb was good with a loose, uniform structure.

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