Classic Sourdough Bread (Pain au Levain)
Appears in Cook's Illustrated September/October 2016
For a classic sourdough bread recipe, we used a mixture of bread flour and whole-wheat flour for complex flavor.
WHY THIS RECIPE WORKS
For a classic sourdough bread recipe, we used a mixture of all-purpose flour and whole-wheat flour for complex flavor. Sifting the whole-wheat flour removed excess bran, ensuring a light and airy loaf. For convenience and deep sourdough fla...