Grain levain bread
I followed Hamelman's five-grain levain recipe, but used 3 grains: Rye, Oats and a sprinkling of roasted wattle seed (Acacia baileyana) as a hot soaker.
The flour is 50% high-gluten flour, 25% bread flour and 25% whole wheat flour. Hydration was 98% (!), but almost all the water got soaked up by the seeds.
The dough called for a liquid levain, spiked with a little instant dry yeast 0.4%.
I baked in tins for 15 minutes, then I took the bread out and finished baking on the stone. The crust came out nice and blistered, thin and crispy. The bread is delicious!
Grain levain - I've seen the bread dough arisin'....(apologies to and acknowledgement of John Fogerty)
Grain levain out of the oven --someone left their grain levain out in the rain. I don't think I can take it, 'cause it took so long to bake it......
Grain levain crumb - the first crust is the crispiest....
My apologies for the corny song lyrics!
Comments
I don't think I can take it, 'cause it took so long to bake it......
....and I never slash that grainy bread a--ga------a-----a-----in.
Looks tasty, 'r you gonna eat those crusts? :)
Mini O
Very appropriate!!
I cut the bread and started eating the crust, when I rememebered that I cut it so I could take a picture of the cut bread and the cut slice.
I finished the crusts shortly after the picture was taken.And yes, it is delicious. The grains with a hint of that whole wheat flavour. Very good combination.
I retarded the loaves for a few hours in the refrigerator, before finishing the proving.
And yes I probably shouldn't have slashed before loading. I think the cold bread tins reduced the oven spring.
Or do you think I over-proofed the loaves? They certainly still had some spring left in then when I slashed them.
but maybe you didn't need to slash them. Sometimes that happens too. Or maybe you could try to slash deeper, much deeper, like 2 cm deep. Did you tighten this loaf when shaping like you did with the olive levain? How deep was that slash?
Mini O