Bread Starter

The Chef – (the starting point for pan au levan)

Before I begin this section, I can’t recommend the book enough. “Bread Alone” Daniel Leader and Judith Blahnik ISBN – 0-688-09261-6

If you really like this section, then you should purchase the book.

I met Dan at the French Culinary Institute when he was giving a demonstration in the grand theater.

You can visit one of Dan’s bakeries on the Catskills

https://www.breadalone.com/

Always wanted to uncover the secret to Sourdough as I had attempted it many times with different recipes. Dan’s book explains step by step how to produce great bread at home.

We start with the Chef – page 182 – it is a three day process in which we prepare the starting ingredient for all pan au levan.

Before we make the chef, we need a flour blend. Page 46 & 47 describes the 20 percent Bran Wheat Flour with germ.

I use 3 cups of King Arthurs bread flour combined with 1 cup of 100% whole grain whole wheat flour.

A 4 or 5 liter container with lid

I used a 5 liter container – 21 cups.

Best to start this in the evening so that when it is time to make the Levan Starter you can make it around 10:00 PM and then be ready to start making bread at 7 or 8 AM next day

Day 1 –

4 oz spring water

4 oz our flour mixture

A tiny (less than 1/8 teaspoon) of active dry yeast – if you see the video, I use the tip of a knife

Mix the ingredients in the container. Put the lid on and cover the container with a towel. Let it sit for 24 hours.

The book recommends an ambient temperature of about 70°

Day 2 -

4 oz spring water

4 oz our flour mixture

You will notice the mixture has tiny bubbles and is starting to take on a yeasty aroma.

Add the water to loosen the mixture and then add the flour.

Put the lid on and cover the container with a towel. Let it sit for 24 hours.

Day 3-

4 oz spring water

4 oz our flour mixture

You will notice the mixture has risen and has taken on a life.

Add the water to loosen the mixture and then add the flour.

Put the lid on and cover the container with a towel. Let it sit for 24 hours.

After 24 hours you can either put the chef in the fridge for up to 1 week or start to make bread

We will make the Levan Starter

8 to 10 hours before you want to start your bread project make the Levan

Add 6 oz of our flour mixture to the chef.

Stir it well to make sure that all of the flour is incorporated.

Cover and let it sit no more than 10 hours or the levan will have become exhausted.

After 8 to 10 hours you will see a notable rise in the mixture and you are now ready to make bread.

Some of the recipes require 18 oz of the levan some only 8 oz

https://www.youtube.com/watch?v=8TBg3TzLzNs

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