The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Five-GraBread with Pate Fermentee by Hamelman-talking about burst of flavors and

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bemonkey's picture
bemonkey

Five-GraBread with Pate Fermentee by Hamelman-talking about burst of flavors and

Today I made five-grain bread with pate frementee by Hamelman (Bread A Baker's Book of Techniques and Recipes).

Wow. I loved the mouthfeel of every bite of this bread. It was made with soaker (rye chops, flaxseeds, sunflower seeds, and oats). I did adjust a water content a bit. The bread did not cool completely before we cut it for lunch. :) It was phenomenal. Next time I might try roasting sunflower seeds as Hamelman suggested in the note for this bread.

Thanks for looking at my pictures.

bemonkey

bemonkey's picture
bemonkey

MangoChutney's picture
MangoChutney

That looks really yummy.  *smile*

bemonkey's picture
bemonkey

Thanks MangoChutney.

It is almost gone. Enough bread left to heve a breakfast, though. :)