Hamelman's Pain au Levain
This just came out of the oven a few minutes ago and I thought it looked too good not to take a picture. It's Hamelman's Pain au Levain with Mixed Sourdough Starters. It has two levains: a wheat and a rye. It's not cool yet so no crumbshot. It didn't feel over-proofed but after slashing and sliding it into the oven it seemed to get awfully flat. It certainly sprang back though. I made a loaf of volkornbrot that came out about 15 minutes earlier and because of the strong, sweet rye smell I didn't expect the smell of this bread to be very noticeable but its smell filled the kitchen.