Glassblowers bread!

I made my first Pain Levain with help from this site. It took a week to make the starter and about 18 hours for the bread to rise. I didn't shape it once it had rose I was worried it would be flat. I baked it in the oven with a tray of hot water beneath it.


I don't know how to fill out the table which shows the amounts I used  on this (if someone could explain)


Starter was like this:


White flour (i used bread flour), Rye flour and Evian water.

Mix 100g water (tepid), 50 Rye, 50 White flour left in a warm spot for 24 hours coverd in cling.

Day 2. Measured out 75g from starter and binned it. With the remaining starter I added 50g of white flour, 25g rye and 75g of tepid Evian. Did this twice a day for another 2 days. Then I fed the starter just once a day.

By about a week it was really gassy and i couldn't wait any longer.

The mix was 300g White flour, 75g Rye, 250g starter and 210ml of tepid water. I used a kneading machine for 10 mins. Then did the "slap and fold" technique of kneading by hand.

Left in an olied bowl for 1 hour, kneaded by hand again and then left over night.

It had risen nicely by morning.

I baked it in the oven for 30 mins at 180 degrees C.


United Kingdom
Artisan Baker Association Standards: 
ABA ProductABA Standard
75g Rye Flour
7g Salt
250g Starter
210ml tepid water
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