I'd like to bake Hamelman's Five-Grain Levain by hand with no mixer. My concern is with the large percentage of seeds and cracked grains. Normally I develop the dough thoroughly in the mixer. I'm hoping to autolyse then add the levain and salt. And finally fold in the soaker. NOTE: I reduced the water in the soaker (from his original formula) so that there is enough water to hydrate the flour during the initial mix.
I hope someone has an ingenious way to accomplish this. I am open to any and all suggestions.
Thanks...
Dan
I bet Mini-O has an out-of-the-box thought for this :D
my take 2 on this recipe? I do everything by hand.
http://www.thefreshloaf.com/node/55738/hamelman’s-fivegrain-levain-take-2
If you wanted to see take 1 on this:
http://www.thefreshloaf.com/node/55632/hamelman’s-5-grain-levain-sort-?
I tried using Trevor’s premix method and got flat loaves with a great crumb!
and my last bake was really good, but then I add the soaker in right from the start. if you don’t add it in early, I think you have issues with hydration. I am running on memory here, just back from our travels so not really into baking bread yet - my head is still full of wonderful holiday scenery!
Leslie
Edit/ps - on my ipad I cant find the link to post but it was my last post.
does. Got great loaves