Today, I give you “pain au levain-levure” or bread using a pre-ferment starter dough. It’s bread that has some of yesterday’s bread dough, which would have fermented after 24 hrs to 48h, and which by magic, gives an incredible maturity and texture to the daily bread. Let’s be clear; fermented dough is not a wild sourdough starter since it has a hint of chemical yeast, but trust me, using cold overnight fermentation process takes you there: the flavour, the smell, the caramelized colour….
I hope pre-ferment starter dough is the right translation, I suppose it is! If there is any technical word you may know, please enlighten me. I just worked it out using the logic used to make the starter dough.
You’d swear it’s an authentic pain de campagne
If you don’t have a dough from yesterday, this recipe will show you how to make an ad-hoc pre-ferment starter dough.
Now you might be tempted to tell me: hold on! That’s how our grandparents used to make the bread, especially if you are from the Mediterranean area. Well, since I didn’t take the recipe from my grandmother (because at almost 90, she does not do much anymore. Besides, they used to work by feeling and not weight), I have to tell you that I was largely inspired by GontranCherrier’s book “Gontran fait son pain” (Gontran makes his bread), with adaptation here and there..
Today’s star: pre-ferment starter dough.
I have adapted this bread to the types of flour I have depending on the days. I also make it using a bread machine for the kneading phase.
I also keep the final dough to proof for up to 6 hours in the fridge, which adds more maturity to my bread. You may skip this long time and just proof the bread for about 1h30 min before shaping it.
170 g of white bread flour (I used here ½ whole-wheat and ½ white bread flour)
100 g of lukewarm water
½ tsp of dry yeast
For the final bread
350g of white bread flour (I used here 1/3 multi-cereal flour)
22 cl of lukewarm water
1 tsp of salt
½ to 1 tsp of dry yeast
Levain-levure (or about 200g of yesterday’s bread dough)
Levain-levure, 24 to 48 hours ahead
Make a well with the flour, pour in water, add the yeast and give it time to be diluted. Mix the ingredients until you get a homogenous consistency. Cover with a cling film and keep in the fridge for 24h to 48 hours.
You can alternatively use yesterday’s dough leftover that would have been kept in the fridge, covered with cling film.
The day you plan to bake the bread
Dilute the yeast in a couple of tablespoons of lukewarm water. Mix the bread ingredients without the preferment dough.
If you are using a bread machine, on program 8 “dough”, add the preferment dough after the 1st stop.
If you are using a KitchenAid-like machine, add the pre-ferment dough just before finishing the kneading process.
As mentioned before, I keep my dough in the fridge for 6 hours or so (that would be overnight for me), which enriches the fermenting process.
But you can just shape the dough in a ball. Cover it with a cling-film and let it proof for about 1h30 min or until it doubles in volume.
I shape the dough in the easiest possible way: I degas it by rolling it gently and cutting it into a sort of pavement, with a sharp knife. I place it on a floured tea-cloth and cover it for about 1h before baking it. You might shape it into baguette if you like..
20 to 15 min before baking time:
1 – Preheat the oven at 300 degrees C.
2 – Slightly grease and dust the baking tray with flour. Place the bread and score it with a sharp tool.
3 – Create some steam in the oven before you place the bread: place a large pan underneath the baking grill. When you are ready to bake, pour in a cup to 2 cups of water and mind your face: the steam that will happen straight there might harm you. Close the oven door as fast as you can to trap this steam.
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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