[information]
title = "Levain De Pâte"
description = "Levain De Pate recipe from 'Taste of Bread'."

keywords = ["sourdough", "yeasted", "white", "vegan"]

notes = """
This is from page 93 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain').
The levain stage should be mixed and 1st speed for 10 minutes and then proof for 5-6h @ 24° (or 10h at 15-18°).
Main dough should be mixed at 1st speed for 5 minutes, autolysed for 30 minutes and then mixed at 2nd speed for 10 minutes (yeast added towards the end). Fermentation is 45 minutes followed by 35 minutes of dividing and resting. Proof for 1 hour 50 minutes (@27°) and bake for 25-40 minutes at 230°.
Dough temperature for both stages should be kept at the recommended 25°.
The recipe notes that abcorbic acid can be used at 20 ppm.
There is a disparity between the translation and the original which is 0.2% extra salt content in this recipe (1.8% total in the French original). Calvel states that when the dough is likely to be underdeveloped, 0.2% extra salt can be added to make up the difference. I have chosen to include this change because I enjoy mixing by hand.
"""

[ingredients]
levain-flour = 14.3
levain-water = 8.58
levain-chef = 3.58
main-flour = 100
main-autolyse-water = 50
main-water = 14
main-salt = 2
main-yeast = 1