The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's WholeWheat with Multigrain Soaker

Mebake's picture

Hamelman's WholeWheat with Multigrain Soaker

This is my first Yeast only miltigrain wholewheat from Hamelman's BREAD under Preferments:

I accidentally used 1T extra of sea salt. To my surprise the bread even tasted better!

Happy Holidays to everyone!



AnnaInMD's picture

Bet it is awsome as toast, too !

ananda's picture

Very Happy Holidays to you too Khalid

I can't think that you are going to move over to yeasted bread from natural leaven?!

Best wishes for 2011


wally's picture

Seems like the only time I use pate fermentee is at work when some dough is left over from a day earlier that gets recycled.

Happy Holidays and good baking in 2011!


LindyD's picture

How do you cut those slices so evenly, Khalid?  

It's a beautiful bread.

Have a wonderful holiday!

dmsnyder's picture

The sourdough version is one of my favorites. How do you like the yeasted one?


RonRay's picture

Both the loaves and crumb should please anyone. Nicely done ;-)


Mebake's picture

Thanks To All of you!

Andy, Actually, i was tutoring my aunt, and i thought that levains will be far too advanced for her. Levain breads are still my favorites.

I understand, Larry, but i like yeast preferments too.. They have some unique sweetness to them, and with wholewheat they just get better.

Thanks, Lindy! I have invested in a $13 Bread knife that has a narrow serrated balde. It cuts exactly where i want it to.

Thanks, David! My family liked the sourdough more, and so did i.

Thank you Ron!