Hamelman’s 5-Grain Sourdough w/Rye Sourdough

Or, How to Score Inconsistently. But, hey, looks aren’t everything.  

Actually, I’m pretty happy with how this bake turned out.  Fermentation is on point and baking went well with plenty of oven spring and good coloring. Shaping was mostly good with only one “bent” loaf.  

I used the metric quantities, divided by 10.  Per Hamelman, that would yield three largish loaves.  I opted for four loaves, since that better fits our needs.  I also used AP flour instead of bread flour. Although I held back some of the water, I wound up adding 100g of flour to get the dough to a manageable consistency. 

It may be a couple of days before I get to see how the crumb looks. The external appearance suggests that it should be pretty good, especially considering the rye and seed content. 

Paul