The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Au Levain w Whole Wheat

hreik's picture
hreik

Pain Au Levain w Whole Wheat

My guru Abe, suggested I post this here.  I am new to sour dough but am hooked after just 4 bakes. I followed Hamelman's recipe, though with a much higher hydration %age (though he does say, "adjust the hydration"). 

Made 2 loaves: one the same day as mix, the 2nd after overnight in the fridge.  I should've refrigerated #2 right away, but we went out to dinner and I left it out a bit before over-nighting it and it over-proofed a bit. Was easier to score tho. Pics below. The nice topshot is of the 2nd loaf, the first pics of the same day bake.

crumbsideTopshot

 

Comments

AbeNW11's picture
AbeNW11 (not verified)

You can also see the great oven spring. There's no flat side. Really jumped up off the baking stone.

Love the scoring too. All-in-all a great bake.

Very nice Hester.

 

hreik's picture
hreik

Thanks so much. Oh and the taste is very mellow and lovely w distinct sour notes but not overwhelming.

dabrownman's picture
dabrownman

Love the grand spring, crumb and round shape but why is the bottom so pale compared to the top?  Just wondering...

Well done and happy baking 

hreik's picture
hreik

that's why I guess.