Petits pains au levain

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• published: 10 Nov 2014
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Une recette de petits pains au levain. Vidéo des phases importantes. The Steps in english (Thanks to Mélanie Lemoigne for this job ! ) : HOW TO MAKE YOUR SOURDOUGH BREAD Based on the recipe of sourdough starter (with sugar) from this excellent website : www.cfaitmaison.com DAY 1 : TWO NIGHTS BEFORE -Take the sourdough starter in its glass container. -Stir it and pour half of it in a large non-metallic bowl. -Meanwhile, save the starter that is left in the glass container. We'll use it later. -Add two cups all-purpose (organic : type 65) flour in the large container + ½ teaspoon sugar + mineral water (quantity : ½ a cup?) → mix together the different ingredients really properly so that the dough is smooth. -Cover the bowl loosely. -Feed the sourdough that was left in the glass container : add all-purpose flour in the container until half of it is filled. -Add a bit of mineral water -Mix properly -Cover loosely (with its lid) -A rapid cleaning session -Let's go back to our bread... -Allow the starter in the large non-metallic bowl to rest and ferment for a few hours (till next morning) -Its volume will double/increase. DAY 2 : THE NEXT MORNING -The process of fermentation took place and the rise occured overnight. -Stir the starter in order to lower its volume -The dough should be as big as it used to be. -Pour flour until half of the container is filled. -Add mineral water. -Do not add sugar this time. -Mix properly -If necessary, add water or flour so that the texture of the dough is perfect and smooth. -The post-it note helps indicating how the sourdough starter is rising. -Here is the consistency of the dough / Here is what the dough should look like. -Cover the container loosely and let it ferment for the whole day. DAY 2 : THE SAME DAY – IN THE EVENING -See how it has risen! It is running away ! -The dough looks fine. -Pour the mixture into a large container/bowl -Add ½ teaspoon sugar + 140g all-prupose flour + 10cl (or 100g) mineral water → MIX -Here is the quantity you get before it rises again. -Cover loosely overnight and set aside. Allow the covered container to rest at room temperature. DAY 3 : THE NEXT MORNING -Here is what it looks like after a few hours rest. -Add 410g mineral water + 2 teaspoons sugar + 25g salt → MIX -Add 900g all-purpose flour (organic) -You can use a food processor or whisk to knead for about 2-3 minutes -Oil a large container and add the dough that you cover loosely. Allow it to rest for 6 hours. 6 HOURS LATER... Pre-heat the oven at 250°C for about half an hour. -The dough has doubled. -Make sure you unstick the dough properly. -Pour the dough on a large cutting board that you have previously sprinkled with flour. -Cut the dough into slices (the size you want) and put them on the baking tray. -Meanwhile, increase the degree of humidity in your oven and create steam/condensation by pouring a bit of water. -Make slots on the slices of doughs -Cook them in the oven for 20-25 minutes -Let them cool on the tray. ENJOY !