Ann99 on craftsy.com

Pain au levain

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Created in this Craftsy Course

Handmade Sourdough: From Starter to Baked Loaf taught by Richard Miscovich

Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Other projects made as part of this class:

Food & Cooking
Pain Au Levain
Food & Cooking
Spelt sourdough
See All Class Projects »

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Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Grains
Method Bake
Ann99 on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. The bread tasted great - a nice tang without being too sour. This was the second loaf to be baked, which rose a bit less than the first one. Even so, the crust split in spite of the scoring - not sure why. I was pretty happy with it as a first attempt!

Ann99 on craftsy.com

The bread tasted great - a nice tang without being too sour. This was the second loaf to be baked, which rose a bit less than the first one. Even so, the crust split in spite of the scoring - not sure why. I was pretty happy with it as a first attempt!

06/27/2014 Flag

A split crust can indicate that the loaf was underproofed. That looks pretty good, though!

07/04/2014 Flag