Hamelman's Pain au Levain
Today I made Hamelman's Pain au Levain - recipe on page 158 of his book BREAD
For months now I've been baking his Vermont Sourdough series every weekend, allowing the shaped boule to retard overnight.
This recipe is slightly different - a little rye flour is used in the starter, and also in the dough. He does not recommend retarding the bread, instead it should be baked after 2 - 2.5 hs final rise at room temperature.
IN a way, it is a pretty "quick" method for a sourdough, and I did not know how it would turn out.
Well, this was yet another excellent recipe! It seems that every one in the book is a winner.....
The crumb (sorry, no photos) - is a little more tight than the other sourdoughs I've made, but the flavor is spectacular.
if you want to see all the photos
they are here
I baked the boule in my clay pot as usual, the final photos show the bread when you first remove the lid after 30 min baking and then the final boule, after 20 more minutes baking without the lid.
I include here just a photo of the bread cooling