Pain d'Epi baked with White Levain

Pain d'Epi baked with Rye Sourdough

A stalk of wheat----Epi bread is a type of classic and common artisan bread. Crackly crust and creamy, airy crumb! Store the bread wrapped in butter paper until it is used, and if the bread has started to go stale, sprinkle it with water and bake briefly to refresh it.

240 g Sourdough starter, 100% hydration (fed with bread or rye flour)
420 g Water at 20C/68F
670 g German #550
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1 g Instant dry yeast
18-20 g Salt

Sift together the flour and dry yeast in a bowl. Combine the starter and water in a large mixing bowl. Add in the flour mixture and stir on low speed for 2 minutes. Let the mixture rest for 25 minutes, allowing the flour to absorb the water. Add in salt and stir for 4 minutes on middle speed. Cover and refrigerate overnight.
Scrape the dough on to a lightly oiled work surface and pat it out to form a flat rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, like folding puff pastry. Pat it out again and fold it once more. Cover and leave at room temperature for 60 minutes. Repeat pat-flat-fold, leave another hour and repeat one more time. Slash the dough with a razor and if bubbles form in the dough, it?s ready to shape. Or leave the dough one more hour and check again.

Divide the dough into the loaf sizes. Shape each into a baguette by stretching each dough into a rectangles, then folding the bottom and top th...