Five-Grain Sourdough With Rye Sourdough

[Rob_grill_apprentice 1,742]

This weeks test run was Five Grain Sourdough with Rye Sourdough.   The recipe is from Jeffrey Hamelman’s book titled ‘Bread’ A Baker’s Book of Techniques and Recipes, 2nd edition located in the Sourdough Rye section.   I scaled down the commercial recipe from 23.64 kg to 1.83 kg.   For the Rye Sourdough build, I used my mature Levain sourdough culture.  I really like the taste. This is definitely a keeper recipe. The multigrain portion was brown flax seeds, cracked rye, sunflower seeds, and oats (stone ground).   The inside crumb is nice and soft while outside crust is crisp.   

[KismetKamado 4,828]

That looks phenomenal!  Mr. KK and I have been attempting to bake breads recently and it is definitely an art and requires some skill. Anyone can cook - but to be able to bake is another story.

 

[Rob_grill_apprentice 1,742]

41 minutes ago, KismetKamado said:

That looks phenomenal!  Mr. KK and I have been attempting to bake breads recently and it is definitely an art and requires some skill. Anyone can cook - but to be able to bake is another story.

 

Thank you.  
 

Very true, for me it was easy to understand for the process chemistry portion but shaping etc has taken practice, when I compare to bread I made  2 years ago to a year ago to what I can make today my skill level is very different now,  I can repeat a previous recipe and it now and it looks so much better.