The Best Classic Sourdough Bread Recipe (Pain au Levain)

Ready to Bake the Best Naturally Leavened Bread?

Ever dreamed of pulling a crusty, flavorful loaf of sourdough from your oven, filling your kitchen with that amazing, tangy aroma? Well, get ready, because this classic Pain au Levain recipe will guide you to baking that exact naturally leavened bread. It’s simpler than you might imagine, and so very rewarding. Get ready to experience real, handcrafted baking at home.

Why You’ll Love It

The naturally developed tangy flavor of true sourdough is just amazing; it has a complexity that no other bread can match.
That perfect crusty exterior gives way to a delightfully chewy and airy interior.
It might seem intimidating, but this recipe simplifies the process, making it accessible even for beginners.
Imagine the look on your friends’ faces when you present them with a loaf of bread you made with your own hands. It’s sure to impress.
You can adapt this recipe to your tastes by adjusting the flour and techniques over time; naturally, it’ll be a constantly evolving process.

What Makes This Recipe Unique?

This recipe focuses on creating a naturally leavened sourdough, also known as a “Pain au Levain”, which gets its rise and complex flavor from a vibrant starter, or levain. Unlike many store-bought breads that rely on commercial yeast for quick rising, our bread develops its unique characteristics over a longer, slower fermentation period, allowing the gluten to develop properly and a naturally wonderful taste.

Ingredient List

50g Active Sourdough Starter (Levain)
350g Bread Flour (This is key for achieving that wonderful structure and chew)
250g Water (lukewarm)
10g Salt

Step-by-Step Instructions

Autolyse: In a large mixing bowl, combine the bread flour and lukewarm water. Mix until just combined, and no dry flour remains. Cover the bowl and let it rest for 30-60 minutes. This step allows the flour to fully hydrate, making the dough easier to work with.
Mix: Add the active levain and salt to the autolysed dough. Using your hands or a dough scraper, mix until everything is well combined. This might take about 5-10 minutes. The dough will be sticky.
Bulk Fermentation: Place the dough in a lightly oiled bowl. Cover, and let it rest in a warm place. Over the next 4-6 hours, perform “stretch and folds” every 30-60 minutes. This will strengthen the gluten structure. Do this by gently stretching one side of the dough upwards and folding it over onto itself. Rotate the bowl and repeat this action until you have completed this on all four sides.
Pre-Shape: Gently turn the dough out onto a lightly floured surface. Shape it into a loose round and allow it to rest uncovered for 20 minutes.
Final Shape: After the rest, shape your dough into a tight round or oval. Place it seam-up in a well-floured banneton (proofing basket) or a bowl lined with a floured cloth.
Proof: Cover the banneton and refrigerate for 12-18 hours. This slow, cold proofing helps develop a more complex flavor.
Preheat the Oven: One hour before baking, preheat your oven to 250°C (480°F) with a Dutch oven inside.
Score: Carefully remove the hot Dutch oven. Turn the dough out of the banneton directly into the hot pot. Score the top of the dough with a sharp knife or lame. This controls how the bread expands during baking.
Bake: Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 20-30 minutes, or until the crust is deeply golden and the internal temperature reaches 98-100°C (208-212°F).
Cool: Remove the loaf from the Dutch oven and let it cool completely on a wire rack before slicing. This is very important to allow the interior to set.

Optional Toppings/Variations

This is a classic Sourdough Bread, but you can experiment with additions. For instance, you might try adding a small amount of herbs such as thyme or rosemary to the dough, or seeds such as sesame or sunflower. The dough is incredibly versatile, so have fun with it.

Seeded Sourdough: Add 2 tablespoons of your favorite seeds, such as sesame, poppy, or sunflower, during the mixing step.
Herbaceous Sourdough: Incorporate 1 tablespoon of finely chopped fresh herbs, such as rosemary or thyme, during the mixing step.

Expert Tips

Make sure your levain is active and bubbly before you use it. This is crucial for a good rise.
The ‘stretch and fold’ technique will build strength in your dough and create the airy texture you desire. Don’t skip these steps.
A properly preheated Dutch oven is key for achieving the perfect crust. Be sure to give it the time it needs.
Don’t cut into your bread while it’s still warm. The wait allows the internal structure to fully set, giving you the best texture.
If the dough seems too wet, don’t rush to add flour during the mixing process. Wet doughs are normal for sourdough. The ‘stretch and folds’ will help build its strength.

Frequently Asked Questions (FAQs)

Can I use a different type of flour? While bread flour is ideal for a great structure, you can use all-purpose flour, though it may change the outcome slightly. The natural properties of bread flour are best to make this bread.
Can I skip the cold proof in the fridge? While it’s tempting to skip, cold proofing develops a more complex, tangy flavor and aids in shaping the dough. It is recommended to do this, for the best results.
How do I know when my sourdough starter is ready to use? A mature starter should at least double in size a few hours after feeding and have lots of bubbles, a sweet/sour smell, and a light and airy texture.
How do I store leftover sourdough? Sourdough keeps well. Store it at room temperature in a bread bag or wrap it in a cloth. You can also freeze slices.
Can I make this bread without a Dutch oven? If you don’t have a Dutch oven, use a pizza stone and steam. Place a tray with boiling water on the bottom shelf of the oven, to help create the required steam.

Variations and Customization Options

The natural beauty of this recipe is its adaptability. Here are a few ideas to get you started:

Whole Wheat Sourdough: Substitute 20-30% of the bread flour with whole wheat flour for a nuttier flavor.
Rye Sourdough: Incorporate a small amount of rye flour (around 10-15%) for a deeper, more earthy taste.
Cheese Sourdough: Add shredded cheese, such as cheddar or parmesan, after bulk fermentation for a savory twist.

Serving Suggestions

This sourdough bread is wonderful any way you want to enjoy it. Serve it alongside soups or stews, with cheese and charcuterie, toasted with butter, or as part of a sandwich. The naturally unique flavors of the sourdough make it a perfect accompaniment to nearly any dish.

Ready to Bake?

This classic Sourdough Bread recipe is your gateway to incredible homemade bread. You’ve got the instructions; now it’s time to take the leap and experience the magic of naturally leavened baking. We’d love to see your creations! Share your photos and experiences, and let’s build a community of passionate home bakers. Happy baking, everyone!

Be sure to share this recipe with friends and family, and don’t hesitate to comment below with your own variations and tips! We’d love to hear how you make this Easy Pea Salad your own!