Hamelman's Five Grain Levain
From Jeffrey Hamelman's Bread, 3rd edition.
Was low on sunflower seeds, so added pumpkin seeds. Cracked wheat instead of cracked rye. And lastly, the flaxmeal/hemp/chia mix instead of flax seed. Everything else I am kept as close to spec as possible -- including temperature using Hamelman's formula for controlling temperature of mixed dough.
Mixed the dough in the morning. Two loaves baked that afternoon, one loaf proofed overnight in the fridge, probably about 18 hours total. The third isn't picture but I do think it was the best of the bunch.
(And didn't get a crumb shot!)
This was an exceptional bread in the end. Looking forward to making it again and comparing it more directly with other seeded loaves I have made.


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This note was first created on Jul 6, 2025.
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