High Protein Pain au Levain
Elevate your bread-baking game with this High Protein Pain au Levain, a delightful twist on the classic sourdough loaf. Perfectly balancing tradition and nutrition, this bread features a blend of whole wheat and all-purpose flours enhanced with vital wheat gluten and unflavored whey protein powder, delivering a hearty dose of protein without compromising on flavor or texture. With its naturally leavened sourdough base, the bread develops a deep, tangy complexity while maintaining a light and airy crumb. Thoughtful techniques like the autolyse step and gentle folding ensure a perfectly hydrated dough and a beautifully open structure. Baked to a rich golden crust in a Dutch oven, this artisanal loaf is ideal for sandwiches, toasts, or simply enjoying with a smear of butter. Whether you're a seasoned baker or a sourdough enthusiast looking to add a protein-packed option to your repertoire, this recipe is a nutritious and satisfying showstopper.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 300 grams Whole wheat flour
- 150 grams All-purpose flour
- 30 grams Vital wheat gluten
- 30 grams Whey protein powder (unflavored)
- 100 grams Active sourdough starter
- 350 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, vital wheat gluten, and whey protein powder. Mix well to ensure the dry ingredients are evenly distributed.
Step 2
Add the active sourdough starter to the dry mixture and slowly pour in the water while stirring with a wooden spoon or your hands until a rough dough forms.
Step 3
Cover the bowl with a damp cloth and let it rest for 30 minutes. This process is called autolyse and it helps the flour to fully hydrate.
Step 4
After the rest period, sprinkle the salt over the dough and incorporate it by folding the dough over itself until the salt is fully absorbed. This may take about 5 minutes of gentle folding.
Step 5
Continue to fold the dough every 30 minutes for 2 hours, folding a total of 4 times. To fold: grab the edge of the dough, stretch it up and then fold it over itself.
Step 6
Once the folds are complete, let the dough rise undisturbed at room temperature for 2-4 hours until it has doubled in size.
Step 7
Lightly flour a work surface, turn the dough out, and shape it into a round loaf (boule) or a long loaf (batard) by gently stretching and folding it into your desired shape.
Step 8
Place the shaped dough seam-side up in a flour-dusted proofing basket or bowl lined with a cloth. Cover and let it proof at room temperature for about 1-2 hours or refrigerate overnight for a deeper flavor.
Step 9
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Step 10
Carefully remove the hot Dutch oven and gently place the dough seam-side down into it. Score the top with a sharp blade or knife.
Step 11
Cover the Dutch oven with its lid and place it back in the oven. Bake for 20 minutes, then remove the lid and bake for another 20 minutes or until the crust is deep golden brown.
Step 12
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This cooling period ensures the interior sets properly.
Nutrition Facts
| Serving size | 975 grams (975.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1845 |
| Total Fat 9.50g | 12% |
| Saturated Fat 2.40g | 12% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 10mg | 3% |
| Sodium 4021mg | 175% |
| Total Carbohydrate 348.90g | 127% |
| Dietary Fiber 41.80g | 149% |
| Total Sugars 2.80g | |
| Protein 103.00g | 206% |
| Vitamin D 0IU | 0% |
| Calcium 342mg | 26% |
| Iron 21mg | 114% |
| Potassium 1586mg | 34% |
Source of Calories