Corn Rye CrumbMulti-grain Crumb
Corn Rye

Multi Grain Levain

Today I planned to bake two breads I had not done using my new DLX mixer. I have been drooling over dsnyder's photo's of Hamelmans multi grain levain and also his corn rye. So today was the day to try both. The corn rye is split up the side like his first ones were. It seems like the docking wasn't effective at releasing the steam pressure. The second image is the multi grain which turned out very nice. The recipe makes 3- 1.5 Lb loaves which I used MCS's shaping technique on and I'm a convert. Just a little pushing, rotating, pushing and bingo a very nice tight ball with no open seams. Thanks Mark for that tip!

Anyway, when I get crumb images I will post by edit. Thanks Dave and Liz for the formula's and Zola for the DLX tips. I'm hooked, that's a really great mixer. The slack corn rye would have been very hard to get right with a KA and the DLX made child's play of that one.

ADDED BY EDIT:
The crumb image above is the Multi Grain Levain. NOW I know what all the fuss was about. The crust was crispy and crunchy and caramelized, full of flavor. David said leave it in the oven 15 minutes longer than you can imaging it would stand which I did, with the last single baked loaf. The two above didn't get that last 15 minutes and they look great but they don't have that snap. Future loaves will get the Snyder treatment. Thanks David!

Eric