Five-Grain Levain

Preparation info

  • Dough Yield: About

    31

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This is One of the Most Delectable Breads I Have Ever Eaten. It has a high percentage of whole grains and a solid level of acidity, yet it is surprisingly light. What appears to be a misprint—98 percent hydration—is in fact correct. The grains in the soaker take in a great deal of the overall dough water, and once mixed, the bread has a moderately loose texture. The percentage of salt appears high at first glance as well, but it is necessary to add salt to the soaker grains as well as to th

Ingredients

Method