October 30, 2010 - 11:16pm
HansJoakim's seeded levain
This is a seeded levain bread baked from Hansjoakim's recipe here. Boy was it tasty! Rye, though at 15% was pronounced, and had a wholewheat aftertaste. The seeds i used where flax, and sunflower.
I involuntarily differed from Hans recipe. Due to my hectic schedule, my rye starter was overripe, and so was my Rye levain. I had to add commercial yeast to get this bread going, so the sour tang was not as intended by hans' recipe.
All in all, this bread is versatile, and appeals to many tastes including mine. I shall make it again, once i get the Rye levain happy again. Thanks Hans for sharing you recipe!
Khalid
Share
Comments
The crumb shows a nicely developed bread, great work Khalid!
These are lovely bold loaves, Khalid.
That's a really good tip you have to add some fresh yeast to speed up the fermentation in the dough when you are fully aware that the leaven has gone too far.
BW
Andy
And you did a perfect job making it. Beautiful.
weavershouse
Two beautiful loaves and the crumb looks mouthwatering.
Sylvia
David
WOW!!! Khalid!! That is absoletely gorgeous looking loaves!!! I like Hasjoakim's recipe a lot. PERFECT CRUMB, TOO!!
Akiko
It's hard to go wrong with one of Hans' recipes, but your boules consistently show good shaping, scoring and crumb.
Nice bake!
Larry
Thanks, Arlo!
Thank you andy! i don't take chances with an overripe levain anymore!
Thank you daisy! its a good recipe , simple and easy. introducing yeast to any levain formula is possible, but will reduce the final sourness and flavor of the final bread. It is also a life saver!
Thanks, weaverhouse!
Thanks , Sylvia!
Thanks, David!
Thanks, Akiko!
Thanks, Larry!
This just goes to show that one should never let up on his/her dough!
Thank you all very much!
I'll have to try a recipe like that. Looks delicious.
Glenn
Thanks, Glenn! i yeasted the final dough and it turned our delicious! with levain only, rye should more pronounced.
Wow, those look terrific! Very impressive bakes, Khalid!
I'm honored and very happy to hear that you enjoyed the loaves.
Regarding overripe rye levains: During the last months, I've tried different batches of rye flour, and I've found that ripening times can vary significantly from one batch to the next. Millers are doing their very best to deliver consistent products, but small differences in enzymatic activity can throw off the ripening times considerably. If your rye sourdough appears to be overripe after 12 h, you could try to use slightly colder water and/or mix it up a bit stiffer (say 85% hydration instead of 100%). Warmer water and/or a bit looser consistency should give it more speed, if it appears overtly sluggish.
Thank You Hans! Overripen Rye Sour could be attributed to my lack of expertise with their ripening times. I'll work more on Rye sours.
Thanks for the info!
I really loved this recipe! Your recipes are solid, and simple.
BeeYOOtiful-looking bread - and fantastic pics, too! Love that crumb!
Cheers
Ross
Thank you Ross! We've been missing your posts!