The Fresh Loaf

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White Levain Multigrain

prijicrw's picture
prijicrw

White Levain Multigrain

 

By adding some yeast to speed up my winter sourdough baking I received teriffic results. I used my Cuisinart 5 quart mixer for kneading and 8 inch proofing baskets.

 

White Levain Multigrain

 

 

270 grams H2O

¼ teaspoon (heaping) yeast

170 grams starter (100%)

460 grams flour

10 grams salt

1 cup mixed seeds/grains (add ¼ cup boiling water during autolyse)

 

1.     Autolyse 20 minutes

2.     Mix 6 mins medium speed, 4 mins med-high, then at seeds for 2 mins

3.     Bulk ferment 2 hours at about 78-80 degrees (warm oven) w/ fold at 1 hour

4.     Divide - preshape – rest 15 mins

5.     Shape

6.     Proof 2-2.5 hours

7.     Bake at 475-500 for 30 mins w/ steam at 3 & 6 mins 

 

Comments

Mebake's picture
Mebake

Mighty looking Loaf, Prijicrw!

caraway's picture
caraway

Crumb, grigne and oven spring, too.  Thanks for posting!!!

Sue

Floydm's picture
Floydm

Beautiful.

AnnaInNC's picture
AnnaInNC

perfect !

 

 

wally's picture
wally

Both crust and crumb look great.

Nice bake,

Larry

Syd's picture
Syd

A very handsome looking loaf!

Syd

breadsong's picture
breadsong

Hello,
I love what you've put into this loaf - those seeds look delicious.
The crumb looks great - and I especially like the rippled texture on the crust.
Beautiful loaf!
from breadsong

 

ehanner's picture
ehanner

Great looking bread!

pmccool's picture
pmccool

Excellent craftsmanship, prijicrw.

Paul

sparklebritches's picture
sparklebritches

Very pretty!

I added a wee bit olive oil and am trying this as a sandwich loaf today for the kids.  

 

teketeke's picture
teketeke

Very nice looking loaf! The crumb and the crust are perfect.

Akiko