The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain au levain - Hamelman

Bart's picture
Bart

Pain au levain - Hamelman

I made the pain au levain from mister Hamelman's book.  I was not sure of the result since I had to convert my liquid starter to a stiff one.  Hope you guys like it.

 

DavidAplin's picture
DavidAplin

yeah, AWESOME! love the holes, good colour, how did it taste?

-d 

Bart's picture
Bart

Great taste, I wish I could send you a slice via email ;-)

Thanks for the feedback! 

Bart's picture
Bart

Oops, posted this comment twice....

browndog's picture
browndog

Bart, very nice-looking loaf. This particular recipe is a current favorite of mine.

I no longer keep a firm starter, so when I make it I just substitute my liquid in equal amounts, as per a discussion about starters earlier on. Crumb Bum suggested it didn't really matter in small, two loaf amounts, and I'm always looking to simplify, so I tried it out with this bread. It seems to be working without a hitch.

Bart's picture
Bart

Browndog, thanks for the info and for pointing to the previous discussion.  I must admit my starter conversion was not a 100% correct.  I based upon the formula in the Hamelman book.  The loaf did came out great though.  I guess you are right, that it does not matter at all if you use a stiff or liquid starter.

TableBread's picture
TableBread

Looks like the crust came out perfectly!