Five Grain?!

Submitted by rhag on February 26, 2009 - 4:29pm

Todays Bake included the Five grain bread, Pain Au Levain, semolina baguettes and the vermont sourdough (no pictures sry) out of hamelmans book. But upon looking at the 5 grain recipe i only came up with 4 grains. If anyone could clarify for me that would be awesome. I stuck with the batard shape as i will be picking up a few wicker baskets soon. al so if anyone has any ideas on loaf shapes let me know! enjoy comments questions and whatever else are always welcome. ( sorry about the medicore pictures they came off my iphone.)

Pain au Levain Crumb

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Submitted by proth5 on February 26, 2009 - 4:45pm.

5 Grain

Wheat

Rye

Oats

Flaxseed (counts as a "grain" as it is the seed of a grasslike plant)

Corn

Nice bread! Good work!

Hope this helps.

Submitted by rhag on February 26, 2009 - 4:53pm.

Corn?

There totally isn't corn on my recipe I had

Flax

Rye chops

Oats

Sunflower Seeds

But wheat flour may be the other grain ah ha!

Submitted by proth5 on February 26, 2009 - 4:58pm.

Oh - the 5 grain Levain

Sorry. Yes. There is another 5 grain in the same book - sans levain.

Yes - wheat IS a grain...:>)

Submitted by rhag on February 26, 2009 - 5:09pm.

Thanks a bunch it was totally

Thanks a bunch it was totally boggling my mind trying to figure it out. Success!

Submitted by Floydm on February 26, 2009 - 6:07pm.

Beautiful loaves.

Submitted by SylviaH on February 26, 2009 - 10:05pm.

Lovely Loaves

Lovely loaves of bread....and I sure wish I had some of those bread bags!! : )

Sylvia

Submitted by dmsnyder on February 26, 2009 - 11:33pm.

Fine-looking breads!

Nice work!

The photo's aren't so bad, IMO.

David

Submitted by eva_stockholm on February 27, 2009 - 1:08am.

great pictures!!

What mediocre pictures???????

Those are amazing!

Submitted by mountaindog on February 27, 2009 - 11:26am.

iPhone?

Really? those are great photos! Beautiful looking loaves, I am envious of your shaping and scoring ability.

Submitted by rhag on February 27, 2009 - 3:13pm.

Scoring

Thanks everyone for all the comments, I think its less about scoring but how the dough is handled up until the score and providing a really hot steamed up oven w/ stone so it can grow. But i have to admit proofing bread in a couche and using a thin flexible double edge razor blade are your best friends if looking for a good slash. All the pictures did infact come off my iphone which gave pretty good results when a real camera isn't near

Submitted by cake-n-bake on February 28, 2009 - 10:40pm.