December 22, 2010 - 10:21pm
Hamelman's WholeWheat with Multigrain Soaker
This is my first Yeast only miltigrain wholewheat from Hamelman's BREAD under Preferments:
I accidentally used 1T extra of sea salt. To my surprise the bread even tasted better!
Happy Holidays to everyone!
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Bet it is awsome as toast, too !
Very Happy Holidays to you too Khalid
I can't think that you are going to move over to yeasted bread from natural leaven?!
Best wishes for 2011
Andy
Seems like the only time I use pate fermentee is at work when some dough is left over from a day earlier that gets recycled.
Happy Holidays and good baking in 2011!
Larry
How do you cut those slices so evenly, Khalid?
It's a beautiful bread.
Have a wonderful holiday!
The sourdough version is one of my favorites. How do you like the yeasted one?
David
Both the loaves and crumb should please anyone. Nicely done ;-)
Ron
Thanks To All of you!
Andy, Actually, i was tutoring my aunt, and i thought that levains will be far too advanced for her. Levain breads are still my favorites.
I understand, Larry, but i like yeast preferments too.. They have some unique sweetness to them, and with wholewheat they just get better.
Thanks, Lindy! I have invested in a $13 Bread knife that has a narrow serrated balde. It cuts exactly where i want it to.
Thanks, David! My family liked the sourdough more, and so did i.
Thank you Ron!