Pain au levain

Zutaten

• Levain
• 90 g. organic wheat flour T65
• 53 g. water
• 20 g. active starter
• Dough
• 483 g. organic wheat flour
• 24 g. organic rye flour
• 334 g. water
• 10 g. sea salt

Zubereitung

• Repare Levain and let it rest for 12 hours at room temperature .
• If the starter was kept in the fridge, refresh two times a day for three days before baking day
• Mix all ingredients except Levain and salt and let it rest for 30 to 60 minutes
  add salt and levain and mix until medium gluten development, 2,5 minutes on lowest speed and 4 to 5 minutes on second speed.
• A long fermentation will follow and strengthen the dough. The desired dough temperature is 25 degree.
  
• Let it ferment for 2,5 hours. Make a fold after 50 and 100 minutes
  Preshape and let it relax for 15 minutes
  Shape it and move it to a proofing basket for further 2 to 2,5 hours at room temperature
• Bake it with steam at 250 degree falling to 230 degree for about 40 minutes. Keep the oven door slightly open the last 5 to 8 minutes for a crispy crust

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