Another "Real Bread:" Hamelman's Pain au Levain
Today's bake was the Pain au Levain from Hamelman's Bread. It is the "whitest" bread I bake - the opposite end of a spectrum from the 80% rye I recently posted - yet I also characterize it as a "real bread."
For some reason, this 3-cut scoring of a bâtard is more challenging to me than the 5 to 7-cut scoring of a baguette. This is my best attempt yet.
These loaves sang long and loudly during cooling. The crust had some nice crackles.
A nice, open crumb, too.
The 1-cut loaf was gifted to friends, along with a big hunk of the 80% rye. We enjoyed the other pain au levain with our dinner of chicken fricasee and Swiss chard. The crust was crunchy, and the crumb was chewy. The flavor was nice, sweet, wheaty pain au levain with no perceptible sourness.