Seeded Sourdough french loaves
I've posted before and am currently still exploring what can be done w/ the basic dough recipe provided in D. Lahey's My Bread. His formula is quite simple and I vary it only in the type of leavening. He uses commercial instant active yeast, I used sourdown starter. The starter is the same formula espoused by Peter Reinhardt using pineapple juice. You can find that so many places on the web so I'm not going to discuss the methodology in making it. I should also add that my skill set is still in the Novice stage, but slowly I can see where I'm evolving and just having a lot of fun baking. My daughter has taken to calling me Bernie "Crocker". But enough of ther personal stuff, let's get on to what I think has to be one of the best breads I've made in the last month. It's kind of like love for your children, you find each one unique but love all of them equally even though some may be a little more problematical than one of the others. So it is with my breads. I love 'em all, but the Sourdough Multi-Seeded Levain is my bread du-jour for the moment.
Here's a pix of the finished loaf: