Hamelman's Five Grain Levain

I'm beginning to wonder whether I bake better when the weather is cool.  This is the second bake in a row to turn out very well.

The bread is based on a salted rye levain that matures overnight.  It also has a hot soaker that consists of cracked rye, flax seeds, sunflower seeds, and oats.  For this bake, I subbed bulgur wheat for the cracked rye since I have more on hand than I can easily use up other ways.  The soaker is allowed to rest overnight. 

The next morning, the levain and soaker are combined with the rest of the ingredients. The final dough includes a smalll yeast kicker to ensure a good rise.  After the dough was kneaded (I used my KA mixer), it was put in the proofer to rise for an hour.  It was then given a letter fold and allowed to rise for about another hour. 

I elected to shape the dough into three medium size loaves, rather than two larger loaves.  Given the inherent stickiness of the rye in the dough, I dusted the shaped loaves with rye flour so that the plastic wrap draped over them wouldn't stick.  That turned out to be a good call.

After proofing, the sheet pan containing the loaves was placed in the preheated oven with steam.  Although well risen, they still had a substantial oven spring that caused two of the loaves to "kiss".  Once baked, the loaves felt light for their size, which was another indication of having been well proofed. 

On the cooling rack, I could hear faint crackling noises as the loaves "sang" while they cooled:

One might look at the crumb and think "That should be more open."  I think the combination of the rye levain and the soaker militate against a lacy crumb.  Still, it is moist and firm, with a very pleasing chew because of the soaker additions.

This is a seriously good bread that serves just as well in a sandwich as it does as an accompaniment for a bowl of homemade soup.

Paul