levain

<p>These super soft sourdough rolls are the perfect accompaniment to any dinner table (especially Thanksgiving!). They're slightly buttery, a little sweet, ultra-tender, and the perfect counterpart for soups, stews, and any holiday meal.</p>

Super Soft Sourdough Rolls (with Tangzhong) Recipe

medium-protein bread flour (all-purpose flour)

whole milk

high-protein bread flour (bread flour)

butter, unsalted

sugar, caster

water

salt

sourdough starter

74.0 grams medium-protein bread flour (all-purpose flour)

41.4 grams medium-protein bread flour (all-purpose flour)

328.4 grams medium-protein bread flour (all-purpose flour)

147.9 grams high-protein flour (bread flour)

Mix (9:00 a.m.)Cut butter it into 1/2″ pats and let warm to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, add

https://www.youtube.com/watch?v=tyluEKLFD-U

A quick video showing how I shape soft, sticky sourdough dinner roll dough. The dough was bulk fermented for 3.5 hours and then chilled in the refrigerator for about 20 minutes to make shaping a little easier.

The recipe for these super soft sourdough rolls can be found at:
https://www.theperfectloaf.com/super-soft-sourdough-rolls/

How to Shape Sourdough Rolls

Pain Au Levain Facile

346 g d'eau de source

654 g de farine

g de sel (Guérande)

208 g de levain -facile_73183.aspx"> levain

Pain au levain facile

Le pain est un aliment capricieux. Il est important de respecter au gramme près le poids des ingrédients pour éviter d'avoir un pain trop dense ou au contraire qui va gonfler puis s'écrouler à la cuisson.

Température idéale: 25°... la différence de température entre l'eau et la farine ne doit pas excéder 15°.

Tiédir l'eau et y dissoudre le sel. Verser l'eau sur le levain, mélanger. Incorporer la farine et malaxer pendant 5 min.

Prendre la pâte dans les mains et l'étirer sans la déchirer 3 ou 4 fois.

Laisser reposer la pâte en boule dans un saladier pendant 10 min.

Incorporer de l’air dans la pâte: faire un creux en profondeur dans la pâte par le dessous (sans la déchirer) comme pour retourner une chaussette. Recommencer 4 ou 5 fois. 

Fariner le saladier et les mains, faire une boule ronde et lisse. Laisser le pâton dans le saladier, point de fermeture de la boule vers le bas. Couvrir le pâton pour éviter qu’il ne se dessèche.

Laisser reposer 2 à 3 h (à 26° si possible).

Avec la paume de la main, aplatir le pâton. Puis replier le pâton sur lui-même pour introduire de l’air dans la pâte. Lui redonner la forme d’une boule, déposer cette boule dans un saladier, fermeture de la boule vers le haut.

Laisser reposer 1 à 2 h. Si le 1er temps de repos a été long (2 à 3 h), le 2ème temps de repos sera plus court (1 h 15 à 1 h 45). Le premier temps de repos doit être supérieur au 2ème, le pain en sera meilleur.

Faire chauffer le four à 250°, thermostat 8-9, 30 min avant la fin du 2ème temps de repos. Déposer un récipient plein d’eau dans le four.

Juste avant d’enfourner, fariner la partie visible du pâton avec un peu de farine dans une passoire. Eviter de trop manipuler le pâton.

Faire des incisions avec un cutter sur la partie supérieure de la boule. Enfourner de suite.

Le temps de cuisson pour un pain de 1 kg est de 40 à 45 min.

Le pain est cuit lorsqu’il sonne creux.

Copycat Levain Bakery Chocolate Chip Cookies

baking powder

baking soda

kosher salt

unsalted butter,

¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar

sugar

cold,

vanilla extract

dark chocolate chips (I used Ghirardelli dark chocolate baking chips)

Line a large baking sheet with a silicon mat or parchment paper. Set aside.

In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.

In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.

Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.

Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There&#8217;s nothing that ruins them more than being overcooked. I can&#8217;t stress this enough! Cool on a wire rack, then serve!

These were absolutely delicious!!! Perfect texture - perfectly gooey and soft. This will be my go-to recipe!
I froze half of the dough so I can make it later. Should I defrost the frozen dough before baking it and if so for how long?

Hi! Do you think I’d be able to make these, let them cool completely, and ship from Arizona to New York (1-2 day shipping)? Or would they not last? I’m planning on wrapping them individually with plastic wrap. Thanks so much!

These are WONDERFUL! Thank you for sharing! I do have a question though. Instructions say to mix in four until a little remains. What exactly does that mean? (Confused as I do add the extra 2 TBSP) Mine does come out very thick and difficult to mix in the chips. Still turns out great but I suspect I’m missing out on a little magic :)

I have used this recipe since you first published it, and I feel that it is the best copycat one I have baked, to date. I do wish measurements were in grams, though, but otherwise, these cookies turn out consistently wonderful. And I live in New York City.

I really like levain cookies, but I don’t live in nyc or DC. I wanted this recipe to work out, but I’ve had better success with other levain copy cat recipes. The cookies looked like levain cookies, but the taste was off and a bit bland.

This was one of my most HIGHLY requested cookie recipes. And it is the best levain cookie recipe you&#039;ll find on the internet, because it is a single serving, easy to make, plus you only need one-bowl and a fork to whip it up. Bonus points because it is vegan for all my plant-based bbs! It takes only 15 minutes to make the most decadent, shareable and crave-able dessert, the perfect Levain copycat recipe!

Single Serving Levain Cookie Recipe | Vegan

all-purpose flour

cornstarch (8 grams)

tsp baking powder

tbsp coconut oil (room temperature)

brown sugar

almond milk (shallow means you fill it up juuuust short of the rim)

chocolate

In a tiny bowl, whisk together the flour, cornstarch, baking powder and salt.

In a larger bowl, mix together the coconut oil and brown sugar with a fork. Mix until it becomes a well-combined paste. Add the vanilla and mix again.

Pour 1/2 of the dry ingredients into the wet and mix. It will seem like you have WAY too much flour, but don&#039;t panic! Keep mixing until you get a gravelly texture. Add in the rest of the dry ingredients and keep whisking. Once you have a well-dispersed crumb-like texture, you&#039;re good to move onto the next step (consult images above for reference on this step, it can be tricky!)

Add in the almond milk and give a quick mix with your fork, then use your hands to form everything into a dough. You&#039;ll feel it start to come together and it will be super satisfying.

Add the chocolate chips and form the dough into a tall &quot;cone&quot; shape. Let it chill in the fridge while you preheat your oven to 400F.

Bake on a parchment lined baking sheet for 8-12 minutes, begin checking at the 8 minute mark, then every two minutes until you get the desired look and golden brown color.

Let it cool for 20-30 minutes, it will still &quot;cook&quot; a bit when it&#039;s out of the oven so this is important. Then serve!

Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf

Sourdough starter

strong white bread flour

Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.

Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

Day 3: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

Day 4: You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

Day 5: The mixture should be very active now and ready for making your levain (starter). If it’s not bubbling, continue to feed it on a daily basis until it does. When it’s ready, it should smell like yogurt.

You now have a starter, which is the base to the bread. You’ll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water. The starter can now be used to make white sourdough bread.

Thin & Chewy White Chocolate Coconut Ube Cookies

all-purpose flour ((160 grams,  0.23))

½ tsp baking soda ((0.01))

salt ((0.01))

unsalted butter ((1 stick butter/8 tbsp,  1.25))

brown sugar, packed ((73 grams,  0.40))

sugar ((100 grams,  0.19))

egg ((0.17))

tbsp rehydrated ube ((0.68, optional, see notes))

½ tsp ube extract ((0.21))

white chocolate chips ((128 grams,  1.31))

coconut ((50 grams,  0.66))

flaky sea salt ((0.01))

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt.

In a stand mixer using the paddle attachment, cream the melted butter and both sugars on medium speed until smooth and fluffy, about 2 minutes.

Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.

Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.

Use cookie scoop to form dough into balls (about 1.5-2 tablespoons each) and place them on a lined baking sheet or plate. Refrigerate dough for at least 30 minutes.Note: If you want to bake these later, you can put the sheet/plate in the freezer. Once the dough balls are frozen, you can transfer them to an airtight container or bag for up to 3 months. You can bake them right from the freezer, but you may have to increase the baking time by 2-3 minutes.

Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C.

Line two baking sheets with parchment paper/silicone mats and place dough balls on top, at least 3 inches apart. Bake for 10-13 minutes, until edges are slightly browned. Immediately sprinkle flaky sea salt on top. Optional: Once the cookies come out of the oven, you can gently push in a few white chocolate chips on the top of each cookie for the ~aesthetic~. If you want the cookies to be circular, take a large circular biscuit cutter or something wider than your cookies, like the rim of a mug. Place the circular cutter on top of your still warm cookie while it is still on the baking sheet. Move the cookie around in the cutter in a circular motion. This pushes the sides of the cookie towards the center, forcing it to mold into a circular shape. (more details can be found here: https://food52.com/blog/23550-best-chocolate-chip-cookies-how-to-make-round) Allow to cool on sheet for at least 5 minutes.

Enjoy!

If you’re serious about bread baking then learn how to make it as it was intended, with this sourdough starter recipe, a natural leaven.

Sourdough Starter Recipe (Levain)

whole wheat flour

white flour

In a large plastic container mix together 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° just until combined.  Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90°) for 20 to 24 hours.

Remove 2/3 to ¾ of the mixture and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined.  Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90°) for 20 to 24 hours.

Repeat step 2 in its entirety.

Remove all but 250 grams of the levain and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined.  Cover and keep in a warm place (70° to 90°) for 20 to 24 hours.

Remove all but 150 grams of the levain and discard.  Add 480 grams of white flour, 120 grams of whole wheat flour, 480 grams of water that is 90° to 92 and mix until combined.  Cover and keep in a warm place (70° to 90°) for 20 to 24 hours and it is ready to use within 8 to 8 1/2 hours.

Continue feeding every day!

https://www.youtube.com/watch?v=45p_mVwlD30

*Use these ratios if you plan on making 4-6 loaves a day, if you're only making 1 loaf a day then cut the amount of flour and water used by 1/4 from day 1 all the way to the daily feeding*

If you’re serious about bread baking then learn how to make it as it was intended by making this sourdough starter recipe which is a natural leaven to help your bread rise. 

Making bread is a labor of love, and the process has definitely changed in the last 50-75 years.  Gone are the days of making a natural yeast starter as commercial yeasts have completely taken over.  While there is nothing wrong with using commercial yeasts, it has altered how we consume and digest bread. 

If you have reactions to gluten in bread, it’s most likely caused by the lack of natural fermentation which should take place in bread baking.  The natural probiotics that are formed during this fermentation process helps to break down gluten but are missing when using commercial yeast forcing your stomach to try and break it down by itself.  There is no doubt even I feel bloated after consuming lots of bread or can occasionally get a head ache.  Because of all these important factors, a sourdough starter, or levain, is necessary for all bread baking so let’s get to making it.

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Ingredients for this Sourdough Starter Recipe (Levain):

• 2520 grams of whole wheat flour
• 480 grams of white flour
• 2880 grams of warm water (temp specified in directions

Makes 1 mature sourdough starter (levain)

Procedures:

1. In a large plastic container mix together 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° just until combined.  Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90° F) for 20 to 24 hours.
2. Remove 2/3 to ¾ of the mixture and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined.  Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90° F) for 20 to 24 hours.
3. Repeat step 2 in its entirety.
4. Remove all but 250 grams of the levain and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined.  Cover and keep in a warm place (70° to 90° F) for 20 to 24 hours.
5. Remove all but 150 grams of the levain and discard.  Add 480 grams of white flour, 120 grams of whole wheat flour, 480 grams of water that is 90° to 92 and mix until combined.  Cover and keep in a warm place (70° to 90° F) for 20 to 24 hours and it is ready to use within 8 to 8 1/2 hours.
6. Continue feeding every day!

How to Make a Sourdough Starter Recipe (Levain) // FOOL PROOF PROCEDURES

This easy and delicious sourdough pizza dough recipe gives you Neapolitan-style pizza staright out of your home oven. Made with 100% natural yeast, it has a crisp and chewy crust that is perfect for pizza night!

Sourdough Pizza Dough Recipe

sourdough starter (about 2 Tablespoons)

flour (about 1/4 cup)

water (about 2 Tablespoons)

type 00 flour (see recipe notes, about 3 3/4 cups)

water (about 1 cup plus 6.5 Tablespoons)

levain (see recipe notes, about 1/3 cup)

salt (about 2 teaspoons)

28 oz can San Marzano-style tomatoes (whole peeled or crushed, see recipe notes)

extra virgin olive oil (about 3 Tablespoons)

salt (about 1/4 teaspoon)

red pepper (optional)

Mix together 30 grams starter, 30 grams flour and 30 grams water. Cover and let rest in a warm 78ºF place for 3-4 hours until bubbly and active. If it is colder than the 75-80 degree range, use warm water to mix the levain. If the ingredients are warmer than 75-80 degrees, use cooler water. You can substitute 100% hydration active, ripe sourdough starter for the levain in this recipe.

Levain (1:1:1 ratio ready in 3-4 hours at 78-80ºF)

In a bowl, mix together the ripe levain, water, salt and flour with a dough whisk, your hands or a stand mixer. Once a shaggy dough forms, use damp hands to pick up one side of the dough and fold it over on itself. Repeat until the dough is cohesive and mixed together (about 30 seconds to a minute).

Bulk Fermentation/First Rise: Cover the dough with plastic wrap, a shower cap or even a kitchen towel and let rise for 3-4 hours at 78-80º Fahrenheit. The dough will puff up and rise a little bit but won&#39;t double in size.

Pre-Shape Dough into Balls: Prepare a 9 by 13-inch pan with a light drizzle of olive oil. Use a bench knife to separate the dough into 6 pieces, around 150 grams each. Pick up a piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the ball and create tension. Place the dough ball in the pan and repeat with the other balls of dough. Cold Refrigerated Option: Once the balls are shaped, the dough can be refrigerated for 48-72 hours for a long cold ferementation.This will give great flavor to your pizza dough if you planned ahead for pizza night. Skip this step for same-day pizza.

Proof the Dough (Second Rise): Cover the dough balls and let rise for about 3 hours at warm room temperature (78ºF). After the dough has risen and puffed up, it can be used immediately for pizza or placed in the refrigerator for a couple hours if needed.

Prepare the Oven: Move the rack to the highest setting in your oven near the broiling element. Put a pizza stone/steel or an upside-down rimmed baking sheet on the rack. Preheat the oven to 500-550ºF for 30 minutes.

Prepare a cutting board or pizza peel. Sprinkle semolina flour or cornmeal on the board. This creates some friction for the pizza to slide around and not stick when you launch the pizza into the oven.

Make Pizza Sauce: In a blender, blend together the whole or crushed tomatoes, olive oil and salt. Add crushed red pepper if desired.

Shape Dough: Take a piece of dough and cover both sides of the dough and your hands with some flour. Use your fingertips to gently press down the dough from the middle of the dough out toward the edges. Do your best not to press any gas out at the rim/edge of the dough. You want the crust/edge to rise as high as possible. At this point you can lift the dough up and rotate it around your fingers in a circular motion, stretching the dough as you go. Set the dough on the prepared board. Make sure the pizza dough can move around a bit. If it sticks, add a little more semolina/cornmeal or flour to the bottom of the pizza dough. Each piece of dough makes about an 8 inch pizza.

Top the Pizzas: Top your pizza with sauce, good quality mozzarella (not pre-shredded if you can help it) and any toppings you’d like. Reserve toppings that don’t hold up as well in the oven (e.g.: prosciutto/fresh herbs/arugula) to put on after the pizza is baked.

Bake the Pizzas: Turn the oven on to high broil. Launch the pizza on top of the baking stone/steel/upside-down sheet pan by thrusting the board with the topped pizza on it quickly into the oven and pulling the board back out, leaving the pizza to bake on top of the stone. Broil for 1-2 minutes (watch closely). Depending on your oven you may need to change the setting back to bake 500-550ºF instead of broil - every oven will be a little bit different. After 1-2 minutes, rotate the pizza using a pizza peel or a combination of oven mitts and a fork. Bake for another minute or two until the crust is evenly golden with a few scattered black/charred spots. Remove the pizza from the oven and let cool for a minute before slicing and enjoying. Repeat with the remaining pizzas.

Sourdough Pizza Dough

Thanks Amy for the great recipe! I mixed it the night before with some active starter I had leftover from a boule I'm still cold proofing. After the first rise I threw it in the fridge til morning, shaped it a few hours before cooking. It was easy to work with and baked up great in our pizza oven. Will use again!

This pizza dough recipe is exceptional! My whole family loved it. Even my picky adult child loved it. This one is a keeper. Even the homemade pizza sauce was absolutely delicious. I only added about a teaspoon of sugar to balance out some of the acidity from the tomatoes. But honestly, it probably didn’t even need it. Super simple and we will definitely keep this in our rotation.

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The most viewed levain recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine