Another month, another display of the breads baked for the Mellow Bakers challenge (which is baking our way through the Jeffrey Hamleman's "Bread").Pain au Levain. No problems. I've added a pinch of yeast to help the starter and reduce the sourness, which is a way that really works for me. Lovely crumb.
Pain au levain with whole wheat flour. Same here with a small percentage of whole wheat flour. Lovely bread and nice holes.
Pain au levain with mixed sourdough starters. And another version. This time without the pinch of yeast, because I had a very fresh and active starter at hand. For me using two different style sourdough starters doesn't add much.
Flax Bread. For this bread I used lightly crushed (broken) flaxseeds, it just was the only kind I had available. It took me about 30 minutes to bake 1 loaf. Very nice and healthy bread.
Last, but certainly not least, this Hazelnut and fig bread with fennel seeds and rosemary. A fantastic bread, with so much flavour from the fennel, rosemary and figs. Great combination. Will make this again, even though the kids keep picking out all the fennel seeds :).
And there they were for this month, see you again for the May breads.
5 comments:
Great variety of breads. They all look wonderful!
Those last two look wonderful to me right now.
Your breads are all so wonderful looking!!! I can't believe you did them all already. I'm getting ready to do the Pain au Levain and I was wondering when do you add the pinch of yeast? I'm considering doing that. Thanks, Lien!
Hi Melanie, I add the pinch of yeast when making the final dough. Good luck
Beautiful breads! I'm just deciding on which one to start tonight - getting caught up!
Yours are always so inspiring.
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