February 3, 2008 - 6:03pm
Hamelman's Whole Wheat Levain
I made the Whole Wheat Levain from Hamelman's "Bread" this weekend. It turned out just okay. The taste and texture are fine, but, although there was pretty good oven spring, there was disappointing bloom.
I score the loaves as I would a mostly white flour batard but didn't get the result I expected. I'm wondering if one needs to score a whole wheat loaf deeper. I haven't found any advice in this regard in any of my bread books. However, looking at the photos in Reinhart's "Whole Grain Breads," it does appear he is scoring those loaves deeper than he does a white flour loaf.
Hamelman's Whole Wheat Levain
Whole Wheat Levain - Crumb
Any advice regarding scoring whole wheat levain batards would certainly be appreciated.
David.