Pain Au Levain
See more in Dough Cycle Recipes, Dough Enhancer Recipes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER 7/8 cup water 1 3/4 cups bread flour -- plus 2 tablespoons 1/4 teaspoon yeast SPONGE 3/4 Cup starter 1/2 cup water 1 1/4 cups bread flour DOUGH 7 1/2 ounces water 1 1/2 teaspoons kosher salt 3 cups bread flour 1 teaspoon yeast 1 egg white -- lightly beaten, with 2 tablespoons water Place ingredients for starter in bread machine. Mix for a minute or two. Shut down cycle, and let dough ferment for a minimum of 4 hours to overnight. Refrigerate if not using immediately. Bring starter to room temp. Place in bread machine. Add sponge ingredients, and process through entire dough cycle. Add dough ingredients to bread machine, and process through entire dough cycle. Turn out of bread machine and shape and let rise. About 10 minutes before baking, spritz loaves thoroughly with water and slash each loaf in 3 places, brush with beaten egg white mixed with water. Bake in 450 deg. oven for 10 min, misting frequently. Reduce heat to 400 degress and bake another 20-25 min., or until done. Leave in turned-off oven to cool for about 30 min. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 1g Fat (4.2% calories from fat); 9g Protein; 50g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 243mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat.
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