Some recent bakes
Just a short note to share some recent bakes. We love Hamelman's 5-grain levain - it's flavorful, moist, healthy, and it freezes well. We always keep a loaf in the freezer, sliced and ready to toast for spreading with (choose your topping: cream cheese, yogurt cheese, jams) for breakfast. It also makes a great sandwich bread. I follow the basic recipe from Bread (1st edition - I don't know how it compares to the recent release), with just a few small additions. First, I add 100 gm of toasted pumpkin seeds, and second, I substutute yogurt whey for the water in the final dough.
Another recent bake is Horiatiko Psomi, which is based on this recipe. David (dmsnyder) also made a version of it here. I tried the batard version that is coated with sesame seeds. It had a fairly closed crumb with a few larger holes. But the crumb was creamy and it had a soft, chewy crust, it is also quite tasty with a hint of tang. Unfortunately, I have no crumb shot because it was brought to a friend for dinner.
Have fun baking!