| No images? Click here  Sourdough Bread (Pain au Levain) There are probably a thousand ways to make sourdough bread. Consider the catalogue of shapes alone: boule, bâtard, baguette, miche, pain de mie (or pullman), baton—that's just a sample of a much longer list of the conventional French shapes. Sourdough breads also include products like Ethiopian injera, Indian naan and bhatura, and Filipino pandesal. For those new to sourdough baking, learning the terminology, acquiring the equipment, and mastering the specific techniques required can seem incredibly daunting. But baking sourdough doesn’t have to be an exercise in futility. You don’t have to suffer the indignation of producing a dense hockey puck of cooked dough. Sure, we could hype up another recipe for a "foolproof" no-knead sourdough bread and call it a day, but you probably want a little more than that. In the spirit of offering concrete skills and concepts, this recipe provides a roadmap for a basic pain au levain, an all-purpose sourdough loaf. It provides some foundational techniques for other breads, too, and it even uses all-purpose flour, just to keep things accessible. More essential reading on sourdough
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
