Dark Levain

1: Mix all ingredients and run on low gear for about 8 minutes, run on faster speed about 5-6 minutes so that the dough releases from the sides.

2: Put the dough in a plastic box, and let it rest for 2-3 hours at room temperature under a lid.

3: Make 1 fold per hour so the dough is tight.

4: Roll out the dough on a floured table and weigh up to the desired pieces.

5: Carefully fold in the pieces so that the retained air remains.

6: Ferment the loaves under a cloth to the appropriate size.

7: Make some nice pattern with a sharp knife.

8: Bake with a high input temperature approx. 260C, lower to 230C

9: Steam a lot, and open the damper after 10min

10: The baking time depends on the size of the breads, but you want to achieve a dark nice color with a solid crust on. about 25 min

• Dark Levain
• Dry yeast