Pain au Levain

Ingredients

• 500 gflour
• 350 mlwater
• 10 gsalt
• 7 gdry yeast

Method

1. In a large mixing bowl, combine 500 g of flour and 7 g of dry yeast. Gradually add 350 ml of water, mixing with your hand or a wooden spoon until a shaggy dough forms. Sprinkle 10 g of salt over the dough and begin kneading. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area until it has visibly doubled in volume. This may take about 1 to 2 hours, depending on the ambient temperature. The dough is ready when it holds an indentation when gently poked with a finger.
3. Once the dough has risen, turn it out onto a lightly floured surface. Gently deflate it by pressing down with your hands. Shape the dough into a round or oval loaf by folding the edges toward the center, creating surface tension. Make a few confident slashes on the top with a sharp knife or a lame to allow for expansion during baking.
4. Preheat your oven to 230°C (450°F) and place a baking stone or an inverted baking tray inside to heat up. Once the oven is hot, carefully transfer the shaped loaf onto the preheated stone or tray. Bake for about 25 to 30 minutes, or until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
5. Remove the bread from the oven and place it on a wire rack to cool. This allows the interior to finish setting and prevents the crust from becoming soggy. Let it cool for at least 20 minutes before slicing. Serve the Pain au Levain warm with butter, cheese, or alongside a hearty soup, as is traditional in French homes.