A new Hamelman recipe for me
Hamelman's Hazelnut and Fig Levain. An interesting combo of roasted hazelnuts, dried figs and a touch of anise seed. Most of us are familiar with Hamelman's 125% hydration levain but his recipes are divided between high hydration and low 60% hydration levains. This recipe incorporates a stiff 60% hydration levain. There is quite a high percentage of wholegrain for which I used wholegrain einkorn flour. The result is a nice loaf and while I do prefer (from what I've done so far) the more apparent lactic acid flavour coming from the high hydration levains this bread is done justice when toasted. I think the flavour of the hazelnuts and anise seed comes through more which makes an interesting pairing with the figs.