December 9, 2012 - 7:15pm
Hamelman's Five-Grain Levain in smaller Loaves
I baked five smallish loaves of the wonderful Five-Grain Levain. Not much to add to my forum post on the subject (http://www.thefreshloaf.com/node/31273/adjusting-bake-time-and-temp-smaller-loaves), except some pictures.
Glenn
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Glen,
These are so pretty. Both inside and out. All so uniform. I am impressed!
Now for a couple of questions:
How much did they weigh?
Did the 3 loaves in the rear of the picture proof in baskets or free form? (I can tell the 2 up front were proofed in baskets but can't tell with the others.)
Janet
The three smaller ones were about 14 oz. and the two larger ones were about 16 oz.
The three smaller ones proofed en couche.
As for the uniformity, I guess I managed to scale and shape with some consistency.
This dough was a bit sticky, even after I added about 1/2 cup of extra flour during the mix.
Thanks for the kind comments.
Glenn
David
I love this bread!
Glenn
They look gorgeous, Glenn, all of them!
Khalid
I wish I could send you a loaf. It's just your style.
Glenn
Those turned out beautifully. Nice crumb, Glenn!
Larry
This bake--and your advice--helped me dial in the right bake profile. I think I'll try some ficelle shaped loaves with this formula. Great with cheese.
Thanks.
Glenn
Looking perfect to me! That is the loaf I wished I baked this weekend. Never get tired of it.
John
There's always next weekend.
Glenn
You are getting awfully good at making this fine bread!
This formula is very forgiving. I haven't screwed it up yet.
Thanks for the comment.
Glenn
Great looking bake Glen. They look as good as it gets :).
Regards,
Ian
Especially that crumb! Superb.
Cheers
Ross