Naturally leavened bread + scoring tool

It is not a complicate process, but it can take a while.

The whole process can take a while, but once you have the levain you will become addicted to this recipe.

Making the levain


  • all-purpose flour
  • water
  • some fermented liquid: yogurt, fruit juice, etc.. (optional)


  • Combine the flour, water, and if you wish to accelerate the process, some fermented liquid. The proportions may vary a lot, but a safe rule of thumb is 1 to 1 (flour and water). I used yogurt to accelerate the process, just a spoon is enough.
  • Mix it very well and leave it a non sealed container (outside the fridge)
  • On the next day, discart half of the mixture and add a bit of flour and water (1 - 1 - 1) (refresh process)
  • Repeat the process until you get a mixture that doubles in size in between the refresh periods
  • Now you can store your levain in the fridge
  • Every week you can refresh the mixture (then leave outside the fridge until doubled in size, then store in fridge again)

Making the bread


  • 400g all-purpose flour (for the bread)
  • 240g water (for the bread)
  • 80g levain
  • 20g flour (to activate the levain)
  • 20g water (to activate the levain)
  • 10g salt
  • 10g sugar
  • 10g olive oil


  • Combine the flour (400g) and the water (240g), mix it well and cover it to maintain the humidity.
  • Combine the levain (80g), flour (20g) and the water (20g).
  • Wait until the levain is fully activated (doubled in size).
  • Mix the flour-water mixture, the activated levain, sugar and the olive oil. After mixing, join the salt.
  • Let it rest for 30 minutes.
  • Fold the dough from the bottom up about 5 times and then let it rest for 30 minutes.
  • Repeat this process 4 times.
  • Give it a desired shape in a banneton (I used an improvised one). Let it rest for 24h in the fridge.
  • Decorate the bread with a very sharp knife or with a custom made bread scoring tool (see below)
  • Place the dough in a closed pan (you can place a baking paper in the bottom).
  • Let it rest for more 8h hours, this time outside the fridge.
  • Bake for about 25 minutes with the pan closed (280ºC)
  • Remove the lid from the pan and let it bake for more 25 minutes (220ºC)

Custom made bread scoring tool

Thanks to

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