loving Hamelman's pain au levain with whole wheat!
Having been on the great quest for that perfect daily bread for my family, I think I'm getting closer.
I've been baking Hamelman's Pain au Levain now and again with mixed reviews from the family. I recently tried the pain au levain with whole wheat and it has been a massive hit! The flours here are split between 75% bread flour, 20% whole wheat flour and 5% medium rye. My starter seems to really love the warmer weather of spring and this dough bursts to life. I wish I had photos to show you!
One day, due to a cat who needed to be rushed to the vet, the dough sat in the fridge over night and was super! It seems to be a very forgiving recipe.
I would encourage you to try it if you haven't already!
PS: Hope to send pics next time!