Levain is a French term for a yeasted bread starter. You can keep this levain alive in the refrigerator for practically forever by feeding it the flour and water amounts below once a month. Low Cal, Low Carb, No Fat, No Sugar.
In a large container, combine 2/3-cup bread mix and 1/3-cup water until well mixed using a clean wooden spoon (you may use 1/4-teaspoon yeast from the enclosed yeast packet for an extra yeast boost) . Cover with plastic or a few layers of cheesecloth and let sit at room temperature for 24 hours.
The next day add 6 Tbsp of bread mix and 2 Tbsp of water and mix well using a clean wooden spoon. Keep at room temperature. Repeat daily for one week.
Your levain is now ready to use! To begin a bread loaf, combine 1/4-cup of levain and mix with 1/2-cup water and 1 cup of bread mix. Mix until smooth using a clean wooden spoon. Cover and let sit at room temperature for 24 hours.
Bread
Uncover the levain mixture and add 2-3/4 cups 10 Grain Bread Mix, 3/4 cup water and 3 Tbsp oil and mix until a dough forms.
Knead on a lightly floured board until smooth and elastic, about 10 minutes.
Transfer to a lightly oil bowl, cover and let rise in a warm place until doubled in size, 2 - 3 hours. Meanwhile, oil a 9x5-inch loaf pan.
Transfer the dough to a lightly floured board and shape into a flat rectangle. Fold one long end towards the center, then the second long end. Roll gently then tuck the ends of the cylinder underneath, meeting in the middle. Place the loaf in the prepared loaf pan.
Cover and let rise in a warm place until the dough has doubled in size or at least reached the top of the loaf pan, 2 - 3 hours. Meanwhile, preheat the oven to 400°F. If using a baking stone, make sure to preheat it in the oven for at least 1 hour. To replicate a steam oven at home, place a castiron skillet on the bottom rack of the oven while you preheat the baking stone.
Lightly dust the top of the loaf with flour and score the dough 3 or 4 times across the top of the loaf and at a 30° angle, about 1-inch apart.
Place the loaf pan on the baking sheet and fill the castiron skillet with ice cubes. Quickly close the oven door and bake until dark, about 40 minutes. Let cool before slicing.
