Instructions

1. 1
   Mix the flour with a little warm water to obtain a dough that is neither too wet nor too dry.
2. 2
   Transfer to a covered glass or earthenware container, and let rest at a temperature above 20°C (68°F).
3. 3
   Allow the culture to stand for 3–4 days, stirring daily with a wooden spoon and adding a little warm water and flour each time.
4. 4
   Add flour and water to the yeast culture
5. 5
   Work the dough for 5–10 minutes with a wooden spatula.
6. 6
   Cover with a clean cloth and allow to stand overnight at a temperature of about 25°C (77°F).
7. 7
   If the dough has not risen sufficiently, let stand another 12 hours. When it is ready, save about 3 tablespoons of the dough in the refrigerator as a starter for the next time you make pain au levain.
8. 8
   Mix the flour, water, and salt into the dough. Don’t incorporate all of the flour—save some to knead the dough.
9. 9
   When the dough becomes difficult to manipulate in the bowl, work it on a flat surface, adding a little flour as necessary. Knead the dough well for about 20 minutes by pulling and folding but without pressing down on it.
10. 10
    Cover with a clean cloth and leave to proof for an hour at around 25°C (77°F).
11. 11
    Divide the dough into 3 balls.
12. 12
    Oil three baking pans and insert the balls of dough after shaping them to the size of the pan. They may also be baked without a pan—in this case, set them on a baking sheet.
13. 13
    Cover with a clean cloth, and allow to rise for 2 hours or more at around 25°C (77°F) until the loaves have risen to 1½ to 2 times their original size.
14. 14
    When the loaves have risen, cut diagonal incisions along the length of the loaves with a razor blade.
15. 15
    Preheat the oven and bake at 260°C (500°F) for ½ hour. Lower the heat to 200°C (400°F) and bake for another ¼–½ hour. Two thirds of the way through baking, sprinkle the loaves with cold water and continue baking. This will give a shiny surface.
16. 16
    Remove from the oven and let cool.