Pain au Levain

1. 1

   Make the sourdough starter.

2. 2

   Combine all of the ingredients in a mixing bowl.

3. 3

   If using a mixer, mix on the lowest speed using the paddle attachment for 1 minute, then increase to medium speed for about 30 seconds.

4. 4

   If mixing by hand, use a large spoon and stir for about 2 minutes, until well blended.

5. 5

   The starter should feel dough-like and tacky or slightly sticky; if not, stir in additional flour (if too sticky) or water (if dry) as needed.

6. 6

   Transfer the starter to a lightly floured work surface and knead for about 30 seconds.

7. 7

   Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size.

8. 8

   If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size.

9. 9

   Otherwise, put the starter in the refrigerator for up to 3 days.

10. 10

    Make the dough: cut the starter into 10 to 12 pieces and put them in a mixing bowl.

11. 11

    Pour in the water, then add the yeast (if using) and mix with the paddle attachment on the lowest speed or by hand with a large spoon for about 1 minute to soften the starter.

12. 12

    Add the flour and salt.

13. 13

    Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 3 minutes, to form a coarse ball of dough that's very tacky and slightly warm.

14. 14

    Let the dough rest for 5 minutes.

15. 15

    Resume mixing on medium-low speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple and tacky by not sticky ball of dough.

* Per serving · 4 servings · Values may vary.