Hamelman’s 5-Grain Sourdough w/Rye Sourdough

Or, The best way to Rating Inconsistently. However, hey, appears aren’t every part.  

Truly, I’m fairly proud of how this bake turned out.  Fermentation is on level and baking went nicely with loads of oven spring and good coloring. Shaping was largely good with just one “bent” loaf.  

I used the metric portions, divided by 10.  Per Hamelman, that will yield three largish loaves.  I opted for 4 loaves, since that higher suits our wants.  I additionally used AP flour as a substitute of bread flour. Though I held again a few of the water, I wound up including 100g of flour to get the dough to a manageable consistency. 

It could be a few days earlier than I get to see how the crumb appears. The exterior look means that it must be fairly good, particularly contemplating the rye and seed content material. 

Paul