The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Weekend Baking

bakerwendy's picture
bakerwendy

Weekend Baking

I haven't posted in a while but I have been baking. This weekend I made Hamelman's Five-grain levain. The only changes I made was to use whole rye berries as opposed to rye chops and also pumpkin seeds in place of the sunflower seeds. I didn't realize I was out until it was to late. I baked one of the loaves on the day the mixed the dough and put the rest of the dough in the refrigerator overnight. I wanted to compare the flavor and texture the cold fermentation had on the dough. I also had to try the Meteils au Bleu after reading Pamela's "The Saga of the Little Meteils au Bleu." They turned out great. I was proud of the sourdough because the loaves had great oven spring. I also was able to find the bleu d'Auvergne. The blue cheese that was recommended for this bread. Oh MY! This is some funky cheese. Not just a few little strips of mold in this cheese but globs of furry gooey mold! The bread turned out delicious. I have also been working on baguettes. I will try to post my results soon. Here are a few pictures of the spoils.

5 Grain Whole Bread 4/11/09

5 Grain Levain baked day of mixing dough

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Crumb of 5 Grain Levain baked day of mixing

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5 Grain Levain after cold retardation

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Crumb of boule 

Meteils au Bleu 4/12/909

Meteils au Bleu

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Insides. Soooo good

Comments

SylviaH's picture
SylviaH

Very nice and tasty looking loaves...you've been busy.  The Meteils au  Bleu are really mouthwatering! 

Sylvia

dmsnyder's picture
dmsnyder

Hamelman's 5-grain levain is a flavor bomb, isn't it?

Nice photos.

David

bakerwendy's picture
bakerwendy

Yes David this bread is so flavorful. My husband and I cannot get enough of it. You should give it a try with pumpkin seeds. I think it was a nice addition. When you have made this do you use the commercial yeast when you do an overnight fermentation? Also how long do you usually wait before you put them into the oven?