May 19, 2010 - 6:13pm
Hamelman's Pain au Levain
This just came out of the oven a few minutes ago and I thought it looked too good not to take a picture. It's Hamelman's Pain au Levain with Mixed Sourdough Starters. It has two levains: a wheat and a rye. It's not cool yet so no crumbshot. It didn't feel over-proofed but after slashing and sliding it into the oven it seemed to get awfully flat. It certainly sprang back though. I made a loaf of volkornbrot that came out about 15 minutes earlier and because of the strong, sweet rye smell I didn't expect the smell of this bread to be very noticeable but its smell filled the kitchen.
Share
Comments
BTW, it's mainly made with Central Milling Artisan Bakers Craft flour.
Bread looks great! Do you buy your flour directly from them? What's the shipping cost for a 50lb bag? Or do they sell smaller quantities?
Isn't it fun to see these loaves and be so proud of the work you've done?
Olga
Thank you for the compliment.
I bought it directly from them. As far as I know, they don't ship except to businesses. I live in the south bay area so it isn't too far to go once in a while. Recently Alison (can't remember her forum ID) was up there and picked some for a few of us in this area. These loaves were made from the tail-end of 100 pounds I bought about 6 months ago.
Your bread looks great and I must give that a go. Recipe or reference, please...
The recipe is in Bread by Jeffrey Hamelman, p. 162-3.
Hamelman's mixed levain SD is one of my favorites. Good job!
Larry
It must be the Rye starter! Secret ingredient number One!
Sylvia
Thank you all for the kind words. I think most of the credit should go to Jeffrey Hamelman and Nickie Giusto.
Very nice, gcook17!
These look perfect!