Pain au levain with mixed sourdough starters
Source: Bread. Jeffrey Hamelman
for 2 large loaves
bread flour 84%
whole-rye flour 8%
whole-wheat flour 8%
Levain build (hydration: 125%)
2.6 oz bread white flour
3.2 oz water
0.5 oz mature culture
Make the final build approximately 12 hours before the final mix.
Rye sourdough build (hydration: 100%)
2.6 oz whole-rye flour
2.1 oz water
0.1 oz mature culture
Disperse the mature culture into the water, add rye flour and mix. Cover and let stand at about 70F for 12-16 hours until sourdough domed but not collapsed.
1 lb, 8.3 oz bread flour
2.7 oz whole-wheat flour
1 lb, 4 oz water
0.6 oz salt
5.8 oz Levain build
4.7 oz Rye sourdough build
Mix all the ingredients but salt in a spiral mixer on first speed just to combine. Cover and let stand for autolyse for 20-60 minutes. Sprinkle the salt over the dough and mix on second speed for 2 minutes. Dough temp. 76F.
Bulk fermentation: 2.5 hours with 2 foldings in 50 minutes intervals.
Devide the dough, pre-shape and live to rest for 20 minutes. Sprinkle bannetons with rice flour, finally shape the dough, cover and live for final fermentation for 2.5 hours or more untill ready. It's possible to cold ferment the dough in the frige for 14-18 hours.
Bake at 260°C/500°F with normal steam for 40-45 minutes.