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.