I don't know why I've neglected to try Hamelman's whole wheat levain all this time - probably because I find it hard to leave rye out of a bread. Recently, a friend put in a request for a wholewheat loaf, so thought it was a good time to give Hamelman a run with this one.
Glad I did. This was a lovely bread. I've made it a few times since, including with 20g of toasted wheatgerm (one of my fave flavour enhancing tricks - courtesy of one of David's terrif SFBI feedback posts). Love it with or without this enhancement.
I've found this bread is particularly delicious toasted (3 days after baking seems optimal)...and it makes a great Croque Monsieur. For anyone with Hamelman's 'Bread' who has not gotten around to trying the WW levain, recommend you do so post haste!
Cheers all!
Ross
(Pics coming - can't see any image uploading function at the moment)
