Another Leader bread
Today I tried my third or fourth recipe from the new Leader book (Local Breads...): The Pan au levain, multigrain variation.
I'm continuing to be impressed by this book. Every dough I've made has been spot on for hydration, I've basically thrown all the ingredients in and the dough has turned out perfect. I admit I've kept my starter on the wet side and haven't bothered to convert it to the firmer version he uses, but besides that I'm sticking to the formulas quite closely.
This is a basic sourdough with flax seed, cornmeal, oats and millet soaked overnight while the levain develops. The flour mix is mostly white, with a little rye and WW flour thrown in. The flavor is amazing--not much tang, but there's a nice nuttiness and fullness from the grains. The crust is lovely too, it has a nice crunch.