The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Levain

asfolks's picture
asfolks

Whole Wheat Levain

As a long time lurker, it seemed like it was time to jump in and contribute.


I am an obsessive bread baker and recent convert to the joys of wild yeast. Today's bake was Hamelman's Whole Wheat Levain. Since it was my first attempt at this one, there were no modifications. As always there are things to improve on, but I was pretty happy with the results.

Comments

RonRay's picture
RonRay

It is nice to see a new poster, especially with such a nice bake product.


Ron

varda's picture
varda

and I like your blistery crust.   Hope to see more from you.   -Varda

Syd's picture
Syd

Lovely crust and crumb!  I am sure that tastes delicious. :)


Syd

asfolks's picture
asfolks

I'm learning so much from eveyone here, I really appreciate this site. I am currently picking my way through Hamelman's book, tomorrow is Semolina Sourdough.

sam's picture
sam

Looks excellent, great work!   Did you cold-retard the shaped loaf?


Editing to add:  I bet your kitchen smelled absolutely wonderful, did it not?  I am always struck by the intoxicating smell of a high-percentage whole grain sourdough baking...

asfolks's picture
asfolks

Yes, I did a 24 hour cold retard after shaping and steamed with a roasting pan lid for the first 15 minutes.


The smell and the taste were both great. I am totally hooked on the sourdough!

sam's picture
sam

Cool!   How big (weight) was that loaf?  It looks pretty big in your first photo.  Looks like a good 3lbs or something?


 

asfolks's picture
asfolks

It was only 35 oz.