The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

5 Grain Levain

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Mebake's picture
Mebake

5 Grain Levain

This particular bake was a redemption, after several all-sourdough Multigrain failures in a row. Having seen David, Lindy, and many other TFL bakers exhibit their wonderful 5 grain levain loaves, The recipe was on my to-do list for some time.


Also, Hamelman praises the flavor of the said loaf in his "BREAD". Yesterday, I gathered some nerve to start another sourdough, this time armed with the collective wisdom thankfully shared by fellow TFL members.


I discovered that the cause of my levain loosing vigor and character soon as it is built is because the starter culture that seeded the levain did not contain enough happy yeasts. I apparently underfed my starter or did not correctly nurture the yeast population in it, which lead to less than optimal culture, and consequently weak proteolytic levain.


yesterday, i had a well fed starter and at the peak of its activity. I seeded the levain, and took it to work for observation. It peeked during my duty after 8 hours, and i had to refresh it. Eventually, the final dough was full of vigor.


I chose to omit the yeast, so i retarded the dough for 10 hours at 10C.






 


I had some slices today, and it is very light and tasty. It is only remotely acidic. i suppose it should taste better tomorrow. I believe that omitting the yeast changes the special flavor that Hamelman praises, so i'd want to try it next time with yeast.


khalid

Comments

MichaelH's picture
MichaelH

When you get it right you go all out. This bread looks both delicious and wholesome. I think you were right about a sluggish starter; I bake about every 10 days and I refresh the starter 3 times at 12 hour intervals before using. The volume and open crumb on these loaves indicate that your starter was indeed healthy and strong.


Michael

foodslut's picture
foodslut

Thanks for sharing!

dmsnyder's picture
dmsnyder

I found that this bread tastes best without the added yeast and with the overnight retardation.


David

SylviaH's picture
SylviaH

Looks so delicious.  I find with a good healthy starter there's no need for yeast and as David says the overnight retardation does add flavor.  We so enjoyed the last multigrain loaf I'm making more...love the flavors. 


Sylvia   

PMcCool's picture
PMcCool

Lovely bread!  And I'll bet it tastes wonderful when toasted, too.


Paul

Mebake's picture
Mebake

Thanks, Michael! 


Thanks, Foodslut 


Thanks, David! I may have cut the loaves earlier than recommended for sourdoughs. The crumb was soft and pretty moist. i bet the quality of this bread shows best 24 hours or more after baking. I'll cut the other loaf tomorrow.


Thanks, Sylvia! I still prefer the wholewheat multigrain to this one, but its early to decide. The smaller loaf is intentionally left uncut. Iam sure this recipe has potential to taste great!


Thanks, Paul. I'll toast some tomorrow.


 


 


 

arlo's picture
arlo

Glad to see you figured out your starter Khalid. I never thought your loaves were ever bad to begin with!


Yes, it seems there has been a bit of hype over the five grain levain from Bread. Perhaps when I leave the bakery tomorrow morning I will buy from our stock the grains needed for the bread and give it a shot.


Have you tried the Pain Au Levain with Whole Wheat? I just baked that yesterday and had some this morning before work and loved it. The crumb was very creamy and delightful.


 


 

Franko's picture
Franko

Looking Good Khalid! Great crumb and crust as usual. Nice work.


Franko

LindyD's picture
LindyD

Gosh, Khalid, just looking at your beautiful crumb makes me salivate!


A most beautiful bake, filled with good taste and great character.  


Well done!

Mebake's picture
Mebake

Thanks, Arlo! I havn't tried pain au levain with whole wheat. I shall give it a try some day.


Thank you Franko!


Thank you, Lindy!


 

rayel's picture
rayel

Nice bread Khalid, very lovely loaves in fact. The bread looks robust and delicately done. Thin  flaky crisp crust. I love the slices shot, and the crumb looks beautiful. I hope to achieve this look one day, after I develop the technical skills required to build that kind of bread. Very inspired.  Ray

Chris23's picture
Chris23

Hi


 


Thank you for sharing your bread = ) Will try soon.


 


May I know where you got your baskets ( for proofing ) ? I have been searching all over been couldn't find any where I live.


Thank you & Blessings


Chris


 

Mebake's picture
Mebake

Thanks, Chris! Well, i got mine when a member at TFL: maryserv posted a thread on some cheap proofing baskets HERE. Drop here a Message on TFL, the offer may still be there. Thanks! khalid

Chris23's picture
Chris23

Hi Khalid


Thank you for sending me the link... Hope that I can get some from Mary = )


Have been searching for these baskets for a long time now.


Your 5 grain bread look mighty good. I'm very new to bread making and would love to learn from you guys - 


Can you give me the recipe for your 5 grain... I have yet to start a starter.


Still confuse as to how to start one. 


Thanks again


Chris

jyslouey's picture
jyslouey

I'm truly glad that I have found another HKer who is interested in bread making.  I've been making bread using IDY only but it seems that almost all the lovely crusty breads shown here are all made using a sourdough starter.  Like you, I've tried to understand how to start a sourdough culture but find that is quite complicated with a fair amount of wastage.  Since we are both from HK, I wonder if we could get together to share some experience on bread-making.  Thanks, Judy

Mebake's picture
Mebake

Thank you, Chris!


The Recipe was posted here: by liz, a TFL member, thank you Liz.


If you like sourdough breads, search in this site for Sourdolady threads, and Debrah Wink threads about starters.


Good Luck!


 

hanseata's picture
hanseata

I love multigrain breads!


Karin

Mebake's picture
Mebake

Thanks, Karin,


I believe that The infused oats play a major role in the uniqueness of this bread. It is moderately sour too. Bottom line, this bread is perfect for toasted slices.

Daisy_A's picture
Daisy_A

Hi Khalid,


Such lovely looking loaves, as ever! The crust looks good and the crumb open and moist.


I sympathize over the starter cultures. My culture, which I created earlier this year, started off really strongly and raised bread well, then seemed to get weaker and became overly proteolytic.


What I'd failed to realise was that if I fed it according to some of the regular schedules I simply wasn't giving it enough food. I waited several weeks before I put it in the fridge but found low temperatures compounded the issue as I was effectively putting it to bed hungry!


I have strengthened it now and it is raising bread well again. However it was so frustrating not to be able to bake while waiting for that to happen! Don't know if you had the same experience?


Anyway, your bread always looks great and your use of whole grains is an inspiration.


Kind regards, Daisy_A

teketeke's picture
teketeke

WOW, Khalid They look awesome!!! I don't have confidence to make this bread without using Instand Dry Yeast yet..But when I see your loaves, I am motivated to make it ... Another but.. I am not a big fan of soury bread. How is the taste now? Is it better?


Akiko

Mebake's picture
Mebake

Thank you Daisy!! I understand what it means to bake inferior bread, i went through it in more than an occasion. You are so right about the starter being underfed. This whole website is such an inspiration to all of us! I learned a lot from Senior TFl members, and continue to learn from recent members..


Thank you akiko! the flavor of this bread is slightly sour, due to overnight final proofing using leaven only. But once you  toast a slice the sourness blends into the grain mix, and the gelatinized oates, you'll have an excellent toast which goes with any topping.


 

Daisy_A's picture
Daisy_A

Hi Khalid,


Thanks for the message and advice. I have to say that the breads you post on here look consistently great. 


It's just good to know that starters can be strengthened. I read a lot of the posts on TFL, including those on the science of starter cultures and they are beginning to come into focus! Hopefully now I understand my starter better and can keep it stronger for longer rather than just having a strong starter by happy accident!


You're right about the site being an inspiration and your breads are an inspiration to me. I think now I can rely on my starter more I will try more of the Hamelman formulae, like those you highlight.


With king regards, Daisy_A

hermi's picture
hermi

thanks, for sharing us your recipe, i think this will be good to make one. an airy bread.

thanks again.