Two pains au levain from Hamelman's "Bread"
This weekend, I made two of the pains au levain from Hamelman's Bread - The Pain au Levain, which Hamelman says is typically French, and the Pain Au Levain with Mixed Starters, which is made with both a white liquid starter and a rye starter. This bread also contains some whole wheat flour in the final dough.
Pain au Levain
Pain au Levain crumb
Pain au Levain with Mixed Starters
Pain au Levain with Mixed Starters crumb
Both of these are delicious breads. The Pain au Levain is mildly sour. The Pain au Levain is more sour, due to both the increased rye and an overnight cold retardation. It has a delicious, complex flavor.
Both these breads are highly recommended.