# Bread
=> bread.pdf All recipes (PDF)
+=> https://bread.ozva.co.uk/ Main page
> Note on Gemtext: This site is mostly automatically rendered to gemtext. This excludes the information pages (some contain rich informaton: tables, MathML). Enjoy reading the site on your respective small internet client. Title text courtesy of patorjk.com.
=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
=> recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.)
+=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
=> recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
=> recipes/challah.gmi Challah (Jewish sweet-bread.)
Sourdough
=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
+=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
=> recipes/panettone.gmi Panettone (Panettone.)
=> recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
=> recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.)
+=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
=> recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
=> recipes/challah.gmi Challah (Jewish sweet-bread.)
=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
+=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
=> recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
=> recipes/straight-white-v4.gmi Straight white yeasted v4 (Regular white yeasted bread.)
=> recipes/kaiser-rolls-vegan.gmi Kaiser rolls (vegan) (Under development.)
=> recipes/kaiser-rolls.gmi Kaiser rolls (Chainbaker kaiser rolls.)
+=> recipes/levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
=> recipes/challah.gmi Challah (Jewish sweet-bread.)
=> recipes/challah-polish.gmi Challah with pre-ferment (Jewish sweet-bread with polish.)
=> recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
-=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2025-06-07 15:31:01.221831
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+=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2025-06-23 16:33:46.921459
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</head>
<body>
<main>
- <img src="banner.png" />
+ <img src="banner.png" alt="" />
<h1>Bread</h1>
<p><a href="bread.pdf">All recipes [PDF]</a></p>
+ <p><a href="gemini://bread.ozva.co.uk">Gemini site</a></p>
<p>
Collection of recipes with <a href="pages/percentage.html">bakers percentage</a> and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a <a href="https://git.ozva.co.uk/?p=bread">tool I built</a>. <a href="pages/temperature.html">Temperatures</a> are listed in Celsius and should be assumed to be with fan when referring to baking.
</p>
<li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
+ <li><a href="recipes/levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
<li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
<li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
+ <li><a href="recipes/levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
<li><a href="recipes/panettone.html">Panettone</a> <em>Panettone.</em></li>
<li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
+ <li><a href="recipes/levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
<li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
<li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
+ <li><a href="recipes/levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
<li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
<li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
+ <li><a href="recipes/levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/challah.html">Challah</a> <em>Jewish sweet-bread.</em></li>
<li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Jewish sweet-bread with polish.</em></li>
</ul>
- <h2 style="color: gray;">To-do</h2>
- <ul style="color: gray;">
+ <h2 style="color: darkred;">To-do</h2>
+ <ul style="color: darkred;">
<li>Add tangzong recipes</li>
<li>Add olive bread</li>
<li>Add rye and other ancient grain breads</li>
</ul>
- <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2025-06-07 15:31:01.237093</a></p>
+ <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2025-06-23 16:33:46.939769</a></p>
</main>
</body>
</html>
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+[information]
+title = "Levain De Pâte"
+description = "Levain De Pate recipe from 'Taste of Bread'. (Draft)"
+
+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
projects / bread / commitdiff