I made Daniel Leader's Pain au Levain for the first time today. I added 3/4 cups of sunflower seeds to the dough, but I did not soak them as he recommended. Also, I brushed the batards with water while they were proofing and gently pressed more seeds to the tops.
The oven spring and bloom were beyond my (modest) expectations. The bread was pretty yummy, too.
Photos to follow ...
I have made Peter Reinhart's Poilane-style miche many times, but this was my first attempt at Daniel Leader's version. The formulas are different in a number of ways. Leader uses autolyse, which Reinhart does not, and does not use cold retardation of either the starter or the formed miche, which Reinhart does. Leader uses a higher hydration dough and folding an hour into bulk fermentation.
Well, I decided to just dive right in and try a recipe from Daniel Leader's new book, Local Breads. I haven't had a chance to read much of anything in it - I'm reading Peter Reinhart's Whole Grain Breads, and he tends to be absorbingly chatty. My freezer is full of breads to last another week or two, but I had to bake something.
I'm kinda excited. I'd ordered Peter Reinhart's "Whole Grain Breads" and Daniel Leader's "Local Breads" from my local bookstore (sorry, Floyd, I don't do business with Amazon). Both were due out in September, but I had a message on my answering machine today (early August) that they were BOTH in. Sometimes they get books in early and are not supposed to sell them before a certain date, but they had no such directive. So I have them right this very minute! Too bad I have to attend to other things right now (make crackers for an event tomorrow