Hamelman's 5 Grain Non-Levain
This is my non-levain Jeffrey Hamelman's 5 Grain Levain bread. Wait, non levain? I don't know if that is techincally correct. I did of course use some yeast - dry active. However, I did not do a levain build overnight as his original recipe calls for. I am giving my starter a nice vacation in the fridge for a while. Anyway, a couple questions I have for you experts out there. How did the crust turn out so shiny and almost pretzel-like? I did not intend for that to happen. Also, the loaves turned out a bit oval and not a round boule as I proofed it. When I tranfered it to the pan, it did shake up a bit, but still looked quite round when it went in the oven. Also, crumb photos will follow when its cooled and I get to a local grocery store this evening to sneak some slicing on their machine.