Pain au Levain Naturel

Instructions

Three or four days before baking, mix the first measure of flour with a little warm water into a dough that is neither too wet nor too dry. Put it in a covered glass or earthenware container and keep it above 20°C (68°F). Stir it daily with a wooden spoon, adding a little warm water and flour each time, for 3 to 4 days.

The evening before baking, add the 500 g of flour and 300 g of water to the starter. Work the dough with a wooden spatula for 5 to 10 minutes, cover it with a clean cloth, and leave it overnight at about 25°C (77°F). If it has not risen enough, give it another 12 hours.

Once the dough has risen, set aside about 3 tablespoons in the refrigerator as the starter for your next batch. Mix the remaining flour, water and salt into the rest of the dough, holding back some flour for kneading.

When the dough is too stiff to handle in the bowl, move it to a flat surface and add a little flour as needed. Knead for about 20 minutes by pulling and folding, without pressing down on it. Cover with a cloth and let it proof for an hour at around 25°C (77°F).

Divide the dough into 3 balls. Shape each to fit an oiled baking pan, or set them on a baking sheet to bake without pans. Cover and let them rise for 2 hours or more at around 25°C (77°F), until they are 1½ to 2 times their original size.

Cut diagonal slashes along the length of each loaf with a razor blade. Bake in a preheated oven at 260°C (500°F) for ½ hour, then lower the heat to 200°C (400°F) and bake for another ¼ to ½ hour.

Two thirds of the way through baking, sprinkle the loaves with cold water and carry on baking, which gives a shiny crust. If your oven heats unevenly, move the loaves around halfway through. Cool the loaves after removing them from the oven.