Bake

Choose your flavor

• Pain au Levain

  

  Traditional French bread with 100% white bread flour
  
  Clean, malty yet tangy flavor
  

  
  Ingredients Needed

  • 150g starter, 100% hydration
  • 525g bread flour
  • 12g salt
  • 6g diastatic malt*

  
  *optional, boosts fermentation & darkens crust
  
  Do not combine the ingredients until prompted in the recipe

  SELECT

• Pain de Campagne

  

  Country loaf with bread, whole wheat, and rye flour
  
  More complex, earthy flavor
  

  
  Ingredients Needed

  • 150g starter, 100% hydration
  • 375g bread flour
  • 120g whole wheat flour
  • 30g rye flour
  • 12g salt
  • 6g diastatic malt*

  
  *optional, boosts fermentation & darkens crust
  ‍
  Do not combine the ingredients until prompted in the recipe

  SELECT

• Pain au Levain

  

  Traditional French bread with 100% white bread flour
  
  Clean, malty yet tangy flavor
  

  
  Ingredients Needed

  • 26g starter, 100% hydration
  • 587g bread flour
  • 12g salt
  • 6g diastatic malt*

  
  *optional, boosts fermentation & darkens crust
  
  Do not combine the ingredients until prompted in the recipe

  SELECT

• Pain de Campagne

  

  Country loaf with bread, whole wheat, and rye flour
  
  More complex, earthy flavor
  

  
  Ingredients Needed

  • 26g starter, 100% hydration
  • 437g bread flour
  • 120g whole wheat flour
  • 30g rye flour
  • 12g salt
  • 6g diastatic malt*

  
  *optional, boosts fermentation & darkens crust
  ‍
  Do not combine the ingredients until prompted in the recipe

  SELECT

How will you knead your dough?

• By Hand

  

  SELECT

• With a Mixer

  

  SELECT

Choose your loaf

• Artisan Boule or Batard

  

  • Bake a rustic loaf in the artisan tradition
  • Learn advanced techniques: bulk fermentation, shaping, proofing, and scoring
  • Requires round or oval dutch oven (6.5qt or larger) with lid

  SELECT

• Pan loaf

  

  • Great for sandwiches or morning toast
  • Simple process with one rise and no shaping or scoring. Ideal for busy professionals & beginners
  • Requires loaf pan - 9x5 or larger (3lb loaf pan preferred) with lid or foil cover

  SELECT