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.




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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.

Tags: dough, enhancer, recipe