Le Levain

Levain                                                                                                                                                                                "Levain" is the French word for a starter-culture used in food fermentation - it is particularly used in the context of breadmaking. Traditionally a "levain" refers to the piece of naturally-fermented dough that is kept from day-to-day in order to provide the fermentation for the next days' breadmaking.

                                                                                                                                                                                                                              Natural Fermentation

When I first began baking bread it was this method of fermentation that fascinated and continues to fascinate me. Naturally-fermented bread represents the greatest challenge within baking and produces a bread that is unique to each baker. How to look after your "levain", how to read your "levain" and how to make bread from it - this is the Art of Baking.

 

In the English language the term "sourdough" is typically used to describe naturally fermented breads.

 

Bread in France

I went on to learn breadmaking in France. I worked in three small artisan bakeries in the south of France which produce naturally-fermented breads that are baked in wood-fired ovens. I studied breadmaking theory and read about the history of bread in French - for me the French language and breadmaking are inseperable.

So my breadmaking is based on traditional French methods. I use a natural fermentation method that was standard in 18th century France but that only a few bakers use today.

 

 

Our Breads and Confectionary:

• Wheat - All the wheat (except for speciality wheats such as Khorasan, Emmer, Spelt etc) that we use is grown in France to certified organic standards. The flour is milled using traditional stones. Even the whiter flours are stoneground - this is extremely rare, even in France. The stonegrinding means that the flour contains all the nutritious wheat germ.

• Other Flours - All the flours (Spelt, Buckwheat etc.) we use are produced using certified organic cereals.

• Ingredients - Where available we use high-quality ingredients from small artisan producers.

• Handmade - All our products are made using traditional artisan methods.

 

 

 

Health/Nutritional Values:

 

Certain current opinions take a negative view towards bread nutrition. I am very critical of much of the "expert" nutritional advice that is currently presented in the media. They do not differenciate between various categories of bread in terms of nutrition. Bread has very different  nutritional properties depending on the ingredients employed and how it is produced. Well made bread using quality ingredients is an extremely balanced source of nutrition and is very different from the poor quality bread that is so prevalent today.

 

Location of Le Levain Bakery:

 

Unit 1, Behan Square, 11 Russell Street, Dublin 1.

 

We are situated in the Behan Square Wallace Development on Russell Street.

 

 

Where can I buy Le Levain products?

 

Lilliput Stores - Arbour Hill, Stoneybatter. Yeast breads available Monday - Saturday.

 

Food Market -  Temple Bar Food Market, Saturday 9.30 - 16.30. We are currently situated on the Curved Street addition to the market.

 

 

 

Contact us:

 

Email : lelevain@gmail.com

Phone : 01 8560222