A couple of years ago I spent months trying to use levain starter in conjunction with Jim Lahey's brilliant, easy and foolproof no-knead bread, which I have discussed before. I never could get the oven spring that I wanted (i.e., the loaves were too flat) without adding just a smidgeon (1/8 tsp) of yeast, but that was cheating. When I went for the full Tartine bread, I still did not achieve the oven spring I wanted.
As noted above, I tried again, but this time I could not get the starter to start. A disgusting mess, which is fine, but without the bubbles, which is not. In frustration, I got the (pretty brilliant) idea of buying sourdough starter from King Arthur Flour, which I fed a few times according to their directions and then transformed into levain starter by feeding it as Robertson suggests. This worked and in a couple of days I had a very vibrant starter ready to go.
Now all I had to do was spend the next 26 hours following Robertson's recipe. You feed the starter and turn it into levain overnight. Then in the morning, when it is ready (a little bit of it will float in water, but mine took an extra 2 hours), you add water and flour to make dough. After a short rest, you add salt and a bit more water and leave for 3-4 hours, the "bench rest," folding (not kneading) the dough in the prescribed manner every 1/2 hour or so. Then shape the loaves and leave for another 3-4 hours. Finally, place a loaf into a covered dutch oven at blazing high heat for 20 minutes, followed by 20 minutes uncovered . . . and then you have bread.
|Two loaves of Tartine levain bread|
|Beautiful crumb inside a Tartine bread|