Here we are with the last of the Pain au Levain triumvirate, the Whole Wheat variation, all of course from Jeffrey Hamelman’s great book Bread: A Baker’s Book of Techniques and Recipes.
With respect to full disclosure, note that this bread is made with white bread flour, whole wheat flour and a little rye, so it’s not really and truly “whole wheat”, should some of you be reluctant to try a bread that’s too “grainy”. In fact, there’s not a whole lot of whole wheat in it but enough to give it a distinct taste.
And for those who are reluctant to eat sourdough bread because you think it’s “too sour”, breathe easy: this one isn’t sour at all.
If you’ve followed along, the earlier Pain au Levain and Pain au Levain with Mixed Starters followed basically the same process: start the starter(s) 12 – 16 hours before so this is the same case today. This time, it was a somewhat stiff starter at 60% hydration.
So let’s get this bread going!
Continue reading “Pain au Levain with Whole Wheat”