The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brown Levain with Scald and Sunflower seeds.

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JOHN01473's picture
JOHN01473

Brown Levain with Scald and Sunflower seeds.

from my last posting i have the formula and some pictures.

this loaf was designed to use the regular SD formula i was given and with a Hamelman type scald.

build

levain

schedule

 

scald


Scald added at first Stretch and Fold after 20 minutes.

there were two more Stretch and Folds one at 40 minutes and the final one at 60 minutes.

d1

After second S&F.

d2

After Third S&F.

d3

At end of bulk proofing after 2 1/2 hours.

d4

Scored and ready for the oven.

l1

l2

l3

l4

 

This has a great crust and crumb with plenty of grains and seeds.

 

mingy111

 

Comments

dabrownman's picture
dabrownman

looks just like it should,  Very nice rise and spring.  The color is great and the crumb soft and moist,  If it doesn't taste great My apprentice would be shocked except mine is asleep ....after sleeping all night and all day the day before.  Your apprentice looks full ready to get to work.  Your apprentice looks just like my Coco from 30 years ago.  Brings back long forgotten memories.

JOHN01473's picture
JOHN01473

my apprentice growls if i give a loaf away.

as i said you and Hamelman inspired me.

not sure where the bakers maths is set, especially the hydration.but the important thing is its great bread to eat.and bake.

Coco sounds like a nice old friend my apprentice would like.