This just came out of the oven a few minutes ago and I thought it looked too good not to take a picture. It's Hamelman's Pain au Levain with Mixed Sourdough Starters. It has two levains: a wheat and a rye. It's not cool yet so no crumbshot. It didn't feel over-proofed but after slashing and sliding it into the oven it seemed to get awfully flat. It certainly sprang back though. I made a loaf of volkornbrot that came out about 15 minutes earlier and because of the strong, sweet rye smell I didn't expect the smell of this bread to be very noticeable but its smell filled the kitchen.
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BTW, it's mainly made with Central Milling Artisan Bakers Craft flour.
Bread looks great! Do you buy your flour directly from them? What's the shipping cost for a 50lb bag? Or do they sell smaller quantities?
Isn't it fun to see these loaves and be so proud of the work you've done?
Olga
Thank you for the compliment.
I bought it directly from them. As far as I know, they don't ship except to businesses. I live in the south bay area so it isn't too far to go once in a while. Recently Alison (can't remember her forum ID) was up there and picked some for a few of us in this area. These loaves were made from the tail-end of 100 pounds I bought about 6 months ago.
Your bread looks great and I must give that a go. Recipe or reference, please...
The recipe is in Bread by Jeffrey Hamelman, p. 162-3.
Hamelman's mixed levain SD is one of my favorites. Good job!
Larry
It must be the Rye starter! Secret ingredient number One!
Sylvia
Thank you all for the kind words. I think most of the credit should go to Jeffrey Hamelman and Nickie Giusto.
Very nice, gcook17!
These look perfect!