The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pain Complet

Benjamin Holland's picture
Benjamin Holland

Pain Complet

Steady improvement with my Pain Complet, 70% true, total grain, home milled flour, 30% white flour. Not quite as much rise or as pronounced ears as one previous loaf, but best crumb yet, and actually a far better crust in terms of brittle and shattering texture and a range of dark toasty flavors. I'm handling these less and less, aiming for about 30 seconds of touching the dough over the whole process.

Comments

PalwithnoovenP's picture
PalwithnoovenP

That crumb is almost unreal!

Sara White's picture
Sara White

That's a gorgeous crumb!

Ru007's picture
Ru007

Looks beautiful!

Danni3ll3's picture
Danni3ll3

And I agree with the jaw on the floor comment! It is unbelievable how you get such an open crumb for that amount of whole grain!

Benjamin Holland's picture
Benjamin Holland

for all the kind words!

SusanMcKennaGrant's picture
SusanMcKennaGrant

curious what kind of mill do you use?

Benjamin Holland's picture
Benjamin Holland

Grainmaker, motorized.

dabrownman's picture
dabrownman

Well done and happy baking.  You kniw you are there when you never touch the dough:-)  That is what apprentices are for!

ElPanadero's picture
ElPanadero

If you want more height and a more rounded loaf then just bake the thing in a Dutch oven.  Any deep pan or pot will do just tip the dough out onto baking paper and lower the whole thing in.

Benjamin Holland's picture
Benjamin Holland

That's actually my current practice. I just recently tried baking a loaf without a dutch oven for the first time (not this loaf, a different one), just as an experiment. It is unbelievable how poorly that went.