October 13, 2013 - 5:50pm
Pain Au Levain (50% wholegrain)
Well got sick this weekend and missed the market bake but I had to feed the starter and decided to take the extra and make 2 builds, 1 wheat and 1 white. I intended on a whole wheat bread but after looking at my inventory of flour I opted to make a loaf I do at my current job with some improvements. Since I had both builds I just used them in combo for the one bread. I wasn't quite sure how well this would turn out as it was only the first build off my starter which hadn't been fed in a few days but I proceeded anyway and with great success.
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Love this bold bake and you are starting to get close to a bread I can eat :-) Happy baking and get well soon.
I'm just starting to get to a bread you can eat. I'd hope that a few of my loaves would get past dabrownman standards. I'll keep trying. One day you will want my recipe. And I will gladly share.
Josh
I don't eat breads that are less than 50% whole grains which is why my bakes are usually much higher in whole grains. Your breads are great but we need to get you to the dark whole side eventually :-)
I really like your ears and look of the bread. I would not mind a taste of this.
Warm Regards,
Casey
I love your crumb it must be very soft and tasty! Great loaf!
Great looking bread Josh. That's a nice looking crust and crumb and must taste great.
A work of beauty. And I'm guessing tastes that way too. -Varda
Lovely, dark crust. Fantastic crumb. It has to be good. :)
Zita