August 6, 2017 - 11:35am
Hamelman's 5 grain (make that 6 grain/seed) sourdough
Elasquerino inspired bake. Last week Elasquerino posted a lovelybake [1]of Hamelman's 5 grain sourdough. Inspired, I decided to do my take on the same recipe. The choice of grain/seeds was made by what I had in stock.
We have: wheat, oats, buckwheat, pumpkin seeds, sunflower seeds and sesame seeds.
This is a really soft bread with lots of interesting flavour. I retarded both the levain and final dough for 8 hours.