Some recent bakes
Just a short note to share some recent bakes. We love Hamelman's 5-grain levain - it's flavorful, moist, healthy, and it freezes well. We always keep a loaf in the freezer, sliced and ready to toast for spreading with (choose your topping: cream cheese, yogurt cheese, jams) for breakfast. It also makes a great sandwich bread. I follow the basic recipe from Bread (1st edition - I don't know how it compares to the recent release), with just a few small additions. First, I add 100 gm of toasted pumpkin seeds, and second, I substutute yogurt whey for the water in the final dough.
Another recent bake is Horiatiko Psomi, which is based on this recipe. David (dmsnyder) also made a version of it here. I tried the batard version that is coated with sesame seeds. It had a fairly closed crumb with a few larger holes. But the crumb was creamy and it had a soft, chewy crust, it is also quite tasty with a hint of tang. Unfortunately, I have no crumb shot because it was brought to a friend for dinner.
Have fun baking!
-Brad
Comments
Hamelman's 5-grain levain is one of my favorites too.
David
Besides the great flavor, I have a special affinity for this bread. It was the first formula I made that gave me a huge bloom. It was early in my bread baking life, and it provided the incentive that I needed.
-Brad
wonderful loaves, i like the 5 grain levain !! putting this on my list. i have this book :)
thank u for sharing. it is inspiring ..
evon
It is a great bread and the soaker ingredients are very flexible. I've use things like millet for a bit of crunch and sesame for that extra nuttiness. Try it, you'll be very pleased with the rich flavors.
-Brad
I love the look of the psomi with the sesame seed crust. Look - I've almost got your spiral. Still more work needed. - Varda
Thanks Varda, it tastes pretty good, but I haven't any idea if it is close to authentic. I think your spiral looks great - good bloom and consistent all around. One thing to watch for is that with the larger score it seems to lose water faster than normal, and I've had to cut the bake time a few minutes to prevent the crumb from drying out.
-Brad
I don't make breads with soakers but after seeing this one I may have to add to my list. I use my kefir whey for everything now..soup to bread and it does make a wonderful addition. Glad you posted this..just the impetus I needed ! c
The soaker isn't much extra work, you can do it the same time you final refresh the starter and leave it overnight. It keeps the crumb quite moist, especially with the rolled oats.
-Brad
just great examples of some fine bread made by a master. Very well done Brad
Happy Baking
It's amazing what one can do in photoshop these days ;~) Kidding aside, I'm hardly a master, and like everyone on the site, we keep one eye on the aesthetic side of baking as well as the taste. Thanks for your compliments.
-Brad
Those are some beautiful looking loaves. Can't go wrong with soakers that's for sure.
Soakers ought to be used more, no question. I need to follow your lead and start experimenting with them often. Thanks Ian.
-Brad
Hey Brad. Good to see some bakes from you. You did one of my faves. I agree with you on how much use you can get out of this amazing and healthy loaf. We love it toasted. It also keeps its soft fresh crumb for a good week. Really like the crust you got on these and great crumb as well. Sometimes I encrust the exterior in sunflower and flax seeds. Adds some nice toasted seedy goodness on the crusts.
John
Appreciate your comments, John. I've also coated the outside of these with seeds on occasion, too. But this bread stands up on its own so I'll have to save the seeds for the plainer loaves. Thanks again.
-Brad