Classic Sourdough Bread (Pain au Levain)

Name: Classic Sourdough Bread (Pain au Levain)
Yield: Makes 1 large round loaf
Ingredients: ¾ cup (3 ¾ ounces/106 grams) King Arthur, all-purpose flour; ½ cup (4 ounces/113 grams), water, room temperature (70 degrees); 3 tablespoons (2 ounces/57 grams) mature, sourdough starter; 1 cup (5 1/2 ounces/156 grams), whole-wheat flour; 2 cups (10 ounces/283 grams) King Arthur, all-purpose flour; 1 1/4 cups (10 ounces/283 grams), water, room temperature (70 degrees); 1 3/4 teaspoons, salt

Desserts or Baked Goods
Breads

By Andrew Janjigian ･ Appears in Cook's Illustrated September/October 2016

For a classic sourdough bread recipe, we used a mixture of bread flour and whole-wheat flour for complex flavor.

SERVES Makes 1 large round loaf

TIME 2 hours, plus 22½ hours resting and 2 hours cooling

Classic Sourdough Bread (Pain au Levain)

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