This week's baking - 5 Grain Levain and Sandwich Rolls
I haven't posted here for a while. I bake most weeks once or twice, usually my favorite multigrain sourdough or a Buttermilk-Spelt Sourdough. I always have some San Joaquin Sourdough baguettes available in the freezer, of course.
This week, I baked a batch of sandwich rolls made with Medium Vienna Dough from "Inside the Jewish Bakery." The plan was to have rolls for turkey sandwiches, but we use these for hamburgers, sausages and tuna salad sandwiches most often.
Today, I baked loaves of Hamelman's Five Grain Levain. I hadn't joined the "Community Bake" of this bread. It's been a few years since I've baked it, but I recently restocked fresh ingredients with the plan to revisit this old favorite.
In anticipation of a feast tomorrow, we had a light dinner tonight - a few slices of 5 grain levain with Cotswold cheese and a cucumber salad. This bread is so good!
Here's a photo of the crumb:
I hope you all have a wonderful Thanksgiving!
David
Comments
David, Happy Thanksgiving to you and your family. Thanks for posting these photos.
I did not participate in the Community Bake when Hamelman's Five-Grain was the focus, but I might never have baked it but for that. And am I glad that I did decide to try this bread. What a great bread indeed. A favorite with anyone I have given a loaf to, and popular here at home too.
A week ago my wife had hip surgery, and a friend (who apparently thinks I am a stranger in the kitchen) brought over a lot of food. So much that we had no room in the refrigerator for a turkey. That is postponed until next week, but yesterday I baked a pecan pie and a loaf of carrot bread. Hope that you and your family had a feast of the traditional items and managed to include some of your baking too.
Great to hear from you on TFL. I give thanks today for your numerous posts that have contained so much useful information and improved my skills and knowledge.
Ted
The only bad thing about this bread is the very minor hassle of keeping fresh soaker ingredients on hand. I now have a lot of rolled oats on hand. I suppose it's time to try some other breads with oats in them. Hamelman has a few.
It's good to have friends, especially at hard times.
Because of the Pandemic, we don't yet feel safe traveling to be with family for Thanksgiving. We'll do fine food wise, but I miss the days when my family often had over 20 people at the Thanksgiving tables. The best we can do is a big get-together on Zoom this weekend.
Hope you're wife has an easy recovery. From my understanding, you can give thanks that her surgery was on the hip and not on the knee.
Happy baking!
David
David, I smiled with your comment about the knee. In fact, my wife's left knee is bone-on-bone, and that surgery will be done sometime next spring, but her hip was in need of repair, and they do the hip before doing the knee. But, yes, the recovery from the knee surgery is supposed to be much more difficult. We shall find out.
You are right about the importance of having friends.
Hope you had a great Thanksgiving.
Ted
Beautiful baking David, it is hard to beat that five grain bread isn’t it?
Benny
Beautiful baking David. Think the viennese rolls will make absolutely fantastic turkey sandwhiches.
They look so nice that I found your earlier post with the recipe you had adapted and will be sure to try them shortly.
-Jon