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Description: juggling life to get a rise
My first entry to Weekend Loafer in August 2011 was the quintessential French sourdough- Pain au Levain from Daniels Leaders’ Local Breads …and by coincidence I will end the year with Pain au Levain — but this time from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes . As I have baked this recipe many times before with great success, I thought I might try and guild the lily by adding a little twist to the recipe. A search of my box of flours in the pantry produced a half bag of some bio
After the autolyse I added the levain and salt, but the dough was too stiff probably because the hydration was a little off for a Pain au Levain (must have been the thirsty spelt flour). So I incorporated a little extra water as I kneaded the dough in order to bring it to a workable soft consistency. The shaping and proofing went according to plan, but when I turned out shaped loaves and slashed them, they did not hold their shape and had a rather low profile. Nonetheless, I slid them onto the hot baking s
The anticipation was too much to take, so I peeked into the oven — and a big smile came upon my face. My fears of finding flat pancakes evaporated. The loaves had sprung up and showed a great exterior color. But the proof was in the tasting! I have become a big fan of using spelt in my sourdough breads. The spelt imparts a rich subtitle nutty taste that is really hard to describe. And the combination of the sesame seeds and spelt is a truly winning combination. But the next time I make this great bread
Hefe und mehr | Ein Blog rund ums Brot backen – Rezepte und Tipps für Anfänger und Fortgeschrittene für selbst gebackenes Brot a