Hamelman's Five-Grain Levain in smaller Loaves

Profile picture for user GSnyde
GSnyde on 9 Dec 2012 at 19:15

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

 

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

Profile picture for user wally

wally on 10 Dec 2012 at 05:39

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