Levain high-hydration loaf

About

A naturally leavened lean loaf at 75 percent hydration. No commercial yeast: a ripe starter, folds, and time.

History Unverified

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Sources

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Skill ladder

• L1 Direct lean bread dough
• L2 Poolish lean bread
• L3 Levain high-hydration loaf · this page
• L4 Expert levain hearth loaf

Uses

• Sourdough starter 150 g
• Bread flour 425 g
• Water 300 g
• Salt 10 g

Preparations used

• No preparation inputs on this node.

Used in

• Baguette dish
• Advanced Baguette dish
• Classic Baguette dish
• Expert steam-baked baguette dish
• Bánh mì thịt dish
• Advanced Bánh mì thịt dish
• Classic Bánh mì thịt dish
• Bratwurst plate dish
• Bread pudding dish
• Advanced Bread pudding dish
• Classic Bread pudding dish
• Bruschetta al pomodoro dish
• Choripán dish
• Chutney and cheese plate dish
• Corn chowder dish
• Croque monsieur dish
• Doubles dish
• Advanced Doubles dish
• Classic Doubles dish
• Eggs Benedict dish
• Ezogelin soup dish
• Falafel street plate dish
• Advanced Falafel street plate dish
• Classic Falafel street plate dish
• Fasolada dish
• Advanced Fasolada dish
• Classic Fasolada dish
• Restaurant onion soup dish
• Weeknight onion soup dish
• Classic French onion soup dish
• French toast dish
• Advanced French toast dish
• Classic French toast dish
• Beef goulash dish
• Advanced Beef goulash dish
• Classic Beef goulash dish
• Grilled cheese dish
• Hamburger dish
• Advanced Hamburger dish
• Classic Hamburger dish

Similar in this layer

• Direct lean bread dough 0.94
• Expert levain hearth loaf 0.94
• Poolish lean bread 0.94
• Focaccia dough 0.48
• Soft milk bread 0.42
• Laminated soft pretzel 0.41
• Challah dough 0.41
• Bagel dough 0.40