The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

HansJoakim's seeded levain

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Mebake's picture
Mebake

HansJoakim's seeded levain

This is a seeded levain bread baked from Hansjoakim's recipe here. Boy was it tasty! Rye, though at 15% was pronounced, and had a wholewheat aftertaste. The seeds i used where flax, and sunflower.


I involuntarily differed from Hans recipe. Due to my hectic schedule, my rye starter was overripe, and so was my Rye levain. I had to add commercial yeast to get this bread going, so the sour tang was not as intended by hans' recipe.


All in all, this bread is versatile, and appeals to many tastes including mine. I shall make it again, once i get the Rye levain happy again. Thanks Hans for sharing you recipe!





 


 Khalid

Comments

arlo's picture
arlo

The crumb shows a nicely developed bread, great work Khalid!

ananda's picture
ananda

These are lovely bold loaves, Khalid.


That's a really good tip you have to add some fresh yeast to speed up the fermentation in the dough when you are fully aware that the leaven has gone too far.


BW


Andy

Daisy_A's picture
Daisy_A

Hi Khalid,


Loaves look beautiful as ever, such lovely golden crust and well-risen crumb.


I have tried this formula also and it was very good to bake and eat. Flavour was very good. I will try it again as I want to work some more on scoring.


Thanks also for raising the possibility of using a mixed leaven with this formula. That would be useful for me also for the 'hectic schedule' times!


With kind regards, Daisy_A

weavershouse's picture
weavershouse

And you did a perfect job making it. Beautiful.


weavershouse

SylviaH's picture
SylviaH

Two beautiful loaves and the crumb looks mouthwatering. 


Sylvia

dmsnyder's picture
dmsnyder

David

teketeke's picture
teketeke

WOW!!!  Khalid!!  That is absoletely gorgeous looking loaves!!!   I like Hasjoakim's recipe a lot.    PERFECT CRUMB, TOO!!


Akiko

wally's picture
wally

It's hard to go wrong with one of Hans' recipes, but your boules consistently show good shaping, scoring and crumb.


Nice bake!


Larry

Mebake's picture
Mebake

Thanks, Arlo!


Thank you andy! i don't take chances with an overripe levain anymore!


Thank you daisy! its a good recipe , simple and easy. introducing yeast to any levain formula is possible, but will reduce the final sourness and flavor of the final bread. It is also a life saver!


Thanks, weaverhouse!


Thanks , Sylvia!


Thanks, David!


Thanks, Akiko!


Thanks, Larry!


This just goes to show that one should never let up on his/her dough!


Thank you all very much!


 

GSnyde's picture
GSnyde

I'll have to try a recipe like that.  Looks delicious.


Glenn

Mebake's picture
Mebake

Thanks, Glenn! i yeasted the final dough and it turned our delicious! with levain only, rye should more pronounced.


 

hansjoakim's picture
hansjoakim

Wow, those look terrific! Very impressive bakes, Khalid!


I'm honored and very happy to hear that you enjoyed the loaves.


Regarding overripe rye levains: During the last months, I've tried different batches of rye flour, and I've found that ripening times can vary significantly from one batch to the next. Millers are doing their very best to deliver consistent products, but small differences in enzymatic activity can throw off the ripening times considerably. If your rye sourdough appears to be overripe after 12 h, you could try to use slightly colder water and/or mix it up a bit stiffer (say 85% hydration instead of 100%). Warmer water and/or a bit looser consistency should give it more speed, if it appears overtly sluggish.

Daisy_A's picture
Daisy_A

Hi Hans Joakim,


I know this advice is for Khalid, but it is very timely for me too - thanks for elaborating.


I just recently changed rye flours - made such a difference. The second, arguably better quality flour, makes a much stabler batter. I was just talking to an organic rye miller recently as he was saying that the same rye from different years can also be very different. Apparently 2009 wasn't a good 'vintage' in Britain! Samples for 2010 are at the labs now and the new grain being sown. 


I've been baking some formulae from Andrew Whitley's Bread Matters, using his formula for production sour, which at 1.6.3, I take to be close to 200%. For one recipe the suggested development time is from 12-24 hours. It's a sour bread - tastes like an aged cheese! However my rye sour struggles after 12. Have taken to knocking it back with up to 25% of the flour for the final dough. (No other soakers or scalds are used). I worked out that this makes it a double build. However, given the precision of rye baking I'm not sure this is legitimate practice! Will consider these suggested alternative ways of managing the process.


Kind regards, Daisy_A

Mebake's picture
Mebake

Thank You Hans! Overripen Rye Sour could be attributed to my lack of expertise with their ripening times. I'll work more on Rye sours.


Thanks for the info!


I really loved this recipe! Your recipes are solid, and simple.


 

rossnroller's picture
rossnroller

BeeYOOtiful-looking bread - and fantastic pics, too! Love that crumb!


Cheers
Ross

Mebake's picture
Mebake

Thank you Ross! We've been missing your posts!