Hamelman's Whole wheat levain (2)

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Mebake on 3 Sep 2010 at 04:47

This is a 2nd shot at Hamelman's Whole wheat levain (sourdough 50% wholewheat), after improving my steaming technique.

 

What's the steaming technique improvement?

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Mebake on 3 Sep 2010 at 12:23

Thanks, Floyd! I appreciate your encouragement..

 

I really should not watch those beautiful picturs of mouth watering bread while fasting....

Very nice loaf

Thanks alot David! and thanks for posting a tutorial on shaping a boule!

Thanls, Daisy! The overnight retardation (9 hours) did contribute to the colors you observe. And yes, the steam injection is the prime cause for caramilization of the crumb. As to the flours, i have used Hovis White bread flour for the 50% white, and chappati flour (96% extraction) for the rest.

Nour, thanks! you may log in to TFl after you break your fast.

khalid 

These are lovely loaves Khalid.   I'm sure you must be happier with your new improved techniques in the oven

Best wishes

Andy

Thanks,, Andy! Iam very pleased, despite the limitations of gas ovens such as: no. of loaves bakes, and rack manipulation due to the heat source being primarily from the bottom. Nevertheless, iam pleased with what i have.

 

khalid

What a great bake Khalid. Gorgeous shape, beautiful scoring and a very nice crumb.  What more could you ask for!

Larry

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SaraBClever on 5 Sep 2010 at 18:11

Looks amazing, definitely professional.  I only steam with a steam pan and the difference is amazing.  I will have to read up on your technique.