Pain au Levain, delicate, well balanced flavor. Not sour at all. DH loved it, I prefer it a bit more sour. Borrowed this shape from SteveB's blog here
Another shape:
Nice open crumb, for a 65% dough, it's surprisingly open:
I like to save these for special occasions because their elegance is truly fitting for those special moments. I make them for family gatherings and think they are a nice summer biscotti because of the ingredients of dates; pineapple, Maraschino cherries and walnuts. They make a very pretty summer cookie tray.
http://turosdolci.wordpress.com/2010/06/24/assunta’s-italian-stuffed-biscotti/
Two 50% wholewheats i have baked from"BREAD", one is wild yeasted, and the other is commercial yeasted.
WHOLE WHEAT LEVAIN (50% wholewheat):
I baked this lovely light loaf on a stone under a pyrex bowl, but i failed to get the even color round the loaf (its tough when you have a gas oven).
Hello all, my name is Aivaras. Long story short, more than half year ago i decided to try baking bread, or at least something resembling bread, because I've never baked anything, and then i found TFL. I want to thank all members on TFL, because almost everything i learned i learned from here. I'm starting blog to post some of my older bakes and to try to post after i bake something.
Trying a new ingredient or a new formula excites me. If I find a new method or a new ingredient to make my daily bread the next morning, I go to sleep with a smile the night before. I read about the Chia seed in one of Johnny's comments on Sourdough Companion a long while ago and had tried Chia seeds with other grains and seeds several times but never on its own. I was happy with the results each time but never stopped to think why the result
Nobody in Germany thinks of baking regular, plain white rolls at home. You get them freshly baked everywhere, in bakeries, supermarkets, and even in gas stations. Every German region has them, called "Rundstueck" in Hamburg, "Schrippe" in Berlin, "Semmel" in Munich, or simply "Broetchen" (little bread).
Been looking forward to make this bread. Finally got my Durum Flour in the mail (not available at local stores). Followed the recipe from Rose Beranbaum's The Bread Bible. Flour (bread:67%, durum 33%), Water 80.4%, Yeast .79%, Salt 2.2%.
Biga: 75 g Flour, Instant Yeast 1/16 tsp, water 59 g, optional: Malt Powder 1/2 tsp.
Worried that I totally ruined the dough. I allowed the biga to ferment in a cool area for 24 hrs (recommended @ 55-65 F). I thought my storage room is that cool. When I checked the room temp it was 72%.
GERMAN BROTCHEN
