Hamelman's Five Grain Levain

From Jeffrey Hamelman's Bread, 3rd edition.

July 1/2. First attempt!

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.

Two boules on a wire cooling rack, one a little more rounded than the other. Each has a deep tan to dark brown color with score marks across the top.
Two boules on a wire cooling rack, photo'd at an angle from above. The one in front has a bit more deep dark color to it, but both are dark tan to dark brown and flecked with seeds.

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This note was first created on Jul 6, 2025.

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