November 23, 2010 - 9:56am
Hamelman's Five Grain Levain
This is a half recipe. I baked the rolls first with a disposable roaster over them for steam (spritzing them and the bowl with water first), and when those were done (should have baked the rolls a bit longer), I put in the bread with the bowl over it. Also, I didn't have any high gluten flour, so I added a half-teaspoon of gluten, and multi-grain cereal instead of cracked rye. I'm always trying to raise the percentage of whole wheat, so next time I will increase the amount of whole wheat flour.
Happy Thanksgiving!
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It looks like you had pretty good oven spring in the loaf and the rolls. How was the taste?
Happy Thanksgiving.
Paul
They taste very good -- my husband loves it. It was first time I tried making rolls with sourdough and they were just what I wanted - crusty (for a few hours anyway!), chewy yet light. A great recipe from Hamelman!
I forgot to mention, I also added a tablespoon of honey, too.
Has anyone tried omitting the commercial yeast in the recipes in "Bread" and just letting the sourdough raise the bread? What were your results? I noticed the recipes that have added commercial yeast have ingredients like seeds, cheese, etc. that could weigh down a loaf.
Thanksgiving blessings to all of you!
Mary Clare
This is a delicious bread! I like the idea of using the dough for rolls.
As I recall, Hamelman's recommendation is to omit the yeast, if you cold retard the loaves. I have done this, and it works well. The bread's flavor is better with the cold retardation, in fact.
David