It has been a few months since my last post. Have been busy with work and stuff. Still i have skim through the sites and have seen so many awesome breads baked by our TFLers.
Recently I have been mainly working on BREAD - By Jeffery H.
Tried a few recipes on its sourdough bread. They are all very tasty and perfect bread for toast, sandwiches and even just to have it by itself.
N the one that I love the most is this Mixed Seeds Wholewheat Levain with lots of goodies in it. Its fantastic aroma of toasted seeds and the mixed grains crust added to its flavor profile. Heres for formula Ive used with a bit of modifications from his original formula.
- Change it to a pure levian dough
- Increased the hydration
- omitted the honey
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- CeciC's Blog
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Looks delicious, Ceci. Nice work. I love the whole wheat multigrain recipe.
Khalid
Try it n you will definitely like it. Its a shame that I didnt write down the exact weight for each grain.
I will make sure I do it properly next time.
CC
I bet this tastes as good as it looks, you got a really good crumb for all the seeds added - well done! If I read this correctly, you add the liquid levain from Stage 1 to the soaker rather than to the dough? Thanks!
You prepare the soaker n levain at the same time but not mixed together.
You mixed them all when you autolyse the dough.
That makes perfect sense, the reason I asked was that I couldn't see the amount of levain added to the Stage 3 final dough table so wondered if I had just completely misunderstood!
Another fine bread. We love the whole grains and seeds around here and yours is beautimous inside and out. Has to be as tasty as it looks. Nice to see you back . Well done and
Happy Baking
I havent been posting a lot, but I have read most of your post. You bake are tasty as always n I love the idea of sprouted quinoa. I bet it taste better than the unsprouted one.
I think my bake is finally getting there, only my shaping still requires some more improvements. it feels a little loose most of the time after i slash it.
Welcome back! Beautiful loaf with a perfect crumb.
Regards,
Ian