This is a 2nd shot at Hamelman's Whole wheat levain (sourdough 50% wholewheat), after improving my steaming technique.
What's the steaming technique improvement?
Thanks, ramat123, i have blogged about the technique here.
Lovely lovely lovely.
Thanks, Floyd! I appreciate your encouragement..
Crust, crumb, scoring ... all look perfect!
This looks gorgeous Khalid.
Crumb looks so moist and airy and the crust is such a lovely series of caramel colours. Do you think the steam injection aided that? Out of interest what type and brand of flours did you use for this bake?
Best wishes, Daisy_A
I really should not watch those beautiful picturs of mouth watering bread while fasting....
Very nice loaf
Thanks alot David! and thanks for posting a tutorial on shaping a boule!
Thanls, Daisy! The overnight retardation (9 hours) did contribute to the colors you observe. And yes, the steam injection is the prime cause for caramilization of the crumb. As to the flours, i have used Hovis White bread flour for the 50% white, and chappati flour (96% extraction) for the rest.
Nour, thanks! you may log in to TFl after you break your fast.
These are lovely loaves Khalid. I'm sure you must be happier with your new improved techniques in the oven
Thanks,, Andy! Iam very pleased, despite the limitations of gas ovens such as: no. of loaves bakes, and rack manipulation due to the heat source being primarily from the bottom. Nevertheless, iam pleased with what i have.
What a great bake Khalid. Gorgeous shape, beautiful scoring and a very nice crumb. What more could you ask for!
Thanks, Larry.. thats about it, i guess, only more recipes.
Great to hear your feedback.
Looks amazing, definitely professional. I only steam with a steam pan and the difference is amazing. I will have to read up on your technique.