Pain au levain Florian Domberger est un boulanger de Berlin qui a partagé cette délicieuse recette avec nous.
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SERVINGS
Pour une miche de pain

 
 
 

INGREDIENTS

50 g / 1.75 ounces sourdough
425 g / 3.33 coups bread flour
50 g / 0.5 cups whole-wheat spelt flour
21 g / 0.75 ounces fresh yeast
(400 ml) / 1.75 cups lukewarm water
(12.5 g) / 0.5 ounce sea salt
Farine pour saupoudrer

HOW TO MAKE IT

  1. Add lukewarm water, fresh yeast, and sourdough starter to a largebowl and whisk until the yeast is dissolved.
     
  2. Add bread flour, wholewheatspelt flour, and salt. Stir with a spatula until it becomes asmooth dough.
     
  3. Let rest at 25°C/75°F for approx. 40 – 45 min.Transfer dough to a floured surface and carefully knead the doughwith your hands.
     
  4. Transfer to a Cocotte and let rise at 25°C/75°F for approx. 30 –40 min. or until doubled in volume.
     
  5. Preheat oven to 250°C/475°F.
     
  6. Place a deep baking sheet intothe lower level of the oven and fill it with some water. Then, placean oven rack on the level above. Cut a cross into the top of breaddough and transfer the Cocotte to the oven.Bake the bread in the Cocotte for approx. 35 – 45 min., rememberingto open the oven door halfway through the cooking timeto release any steam and closing againafterwards.
     
  7. Retirer le pain du four et le laisser complètement refroidir avant de trancher. Bon appétit!

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