Haven't been posting for quite sometime, due to some technical problem with my computer which doesn't display pages properly. Hopefully it gets better with Firefox.
After reading David post on mixed seeded loaf, I decided to go back to BREAD and bake along. This week I have baked multigrain levain. I have followed the formula to the spot apart from hydration, I up it to 80%+ as the dough felt a little dry when I mixed it. For soaker, I used barley flakes, wheat flakes, oat flakes, flaxseeds, sesame seeds and corn meal.
The crumb is not as open as I would have hoped, but considered it has 20% soaker and 50% wholewheat i guess its not too bad after all. Gonna have it for lunch tomorrow with avocado and tomato. I bet it will make a fantastic sandwich!!
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My kind of bread - loads of flavors and textures, definitely food for the eyes as well as the palate, and it baked up beautifully! I bet it tastes fantastic and will be a wonderful base to a fresh, simple sandwich. Enjoy enough for all of us!
Cathy
It taste really good and moist even after a day. I guess it will have a long shelf life.
This formula is highly recommended, give it a shot n you will be surprise!!
and the crumb is about as good as it gets for this kind of bread. Perfect inside and out. Has to be as tasty as it it looks Well done and
Happy baking CeciC
Thanks DAB
Do you have any tips on SF and LA? I have enrolled a 5 days workshop with SFBI on sourdough, hopefully i can improve my baking techniques.
Happy Baking Da
Beauties!
Thank you for your kind word. Without you maintaining this forum i wont come this far.
Thanks again
Excellent looking loaves. Some real nice ears.
Regards,
Ian
Thanks Ian
Im getting there finally
Ricetta, risultato, cottura, consistenza e capacità manuali, tutto davvero impeccabile.
COMPLIMENTI!!!!!!!
Un grande esempio di panificazione e passione per i lievitati..
Grazie della condivisione.
Anna