Pain au levain [how to make bread: concise] from Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home (page 46) by James Morton

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

    Dough must prove 6-7 hours.

  • breadenthusiast on November 10, 2025

    I haven't baked sourdough bread in a while, and this recipe is much less fussy than other recipes. The 71% hydration is easier to handle (and works well with the local weaker flour I use). The various proving schedules are helpful as my main problem with sourdough is how to fit it in my daily schedule. The result was a tasty loaf!

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