What Is Levain Dough Food

LEVAIN (STARTER)

Steps:

• Add the flour directly into the container with the full batch of room-temperature, batter-like ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
• The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. Learn more about the levain starter, including how to maintain and nourish the chef, in Dan Lieder's book "Bread Alone".

PAIN AU LEVAIN

Steps:

• Do ahead
• To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, use a large spoon and stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 3 days.
• To make the dough, cut the starter into 10 to 12 pieces and put them in a mixing bowl. Pour in the water, then add the yeast (unless you're making the "purist" version) and mix with the paddle attachment on the lowest speed or by hand with a large spoon for about 1 minute to soften the starter. Add the flour and salt.
• Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 3 minutes, to form a coarse ball of dough that's very tacky and slightly warm. Let the dough rest for 5 minutes.
• Resume mixing on medium-low speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple, and tacky but not sticky ball of dough.
• Knead the dough by hand for a few seconds, then form it into a ball. Let the dough sit uncovered for 10 minutes, then do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes. Immediately form the dough into a ball, place it in a clean, lightly oiled bowl large enough to contain the dough when it doubles in size, and cover the bowl tightly.
• If using the mixed method with instant yeast, refrigerate the dough immediately. If making the "purist" version, without instant yeast, let the dough sit at room temperature for 2 hours before refrigerating; it won't rise very much, but it should show signs of growth and continue to rise in the refrigerator. Either version will be ready to use the next day and for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• On baking day
• For the "purist" version, remove the dough from the refrigerator about 4 hours before you plan to bake; after 2 hours, shape it (see instructions for lean bread, page 48), then let it proof for 2 hours before baking. For the mixed method, remove the dough from the refrigerator 2 hours prior to baking and shape it right away. Remove only the portion you wish to bake: 19 ounces (539 g) for a 1-pound (454 g) loaf; 28 ounces (794 g) for a 1 1/2-pound (680 g) loaf, and so on. You can also bake the entire amount of dough as a large, 3-pound (1.36 kg) miche (round country loaf) or as a large torpedo loaf. Gently transfer it from the bowl to a lightly floured work surface, being careful to degas it as little as possible. See chapter 1, starting on page 20, for shaping and proofing instructions. The shaped dough won't increase in size very much, but it will begin to swell and grow. If it grows to 1 1/2 times its original size in less than 2 hours, move on to the scoring and baking stage.
• If using a baking stone, about 45 minutes before baking preheat the oven to 500°F (260°C) and prepare the oven for hearth baking (see page 30). Otherwise, just preheat the oven to 500°F (260°C) about 20 minutes before baking.
• Just before baking, score the dough in whatever style of design you prefer, as shown on page 29. Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C), or to 425°F (218°C) if baking a large miche.
• Bake for 12 minutes, then rotate the pan and continue baking for 15 to 25 minutes, or longer, depending on the size of the loaf; a large miche could take up to 75 minutes to bake. When fully baked, the crust should have a rich, caramelized color; the loaf should sound hollow when thumped on the bottom; and the internal temperature should be about 200°F (90°C) in the center.
• Cool on a wire rack for at least 1 hour before slicing or serving.