A Good Bake

Sometimes everything comes together just right and amazing things happen. Quite pleased with these.
Good Levain

  • margie

    What are these???

    • abreaducation

      Hey Margie!

      These are the levain sandwich loaves we sell at the bakery I work for in SF called Craftsman and Wolves. It has a mixture of rye and whole wheat flours. A pretty tasty loaf if I do say so myself.

      -Jorgen

      • margie

        We are passing through SF the end of Sept. & I hope to stop by to say hello. I will surely try one of these! Trying to figure out how to get an old RV through the streets of SF:)

        • abreaducation

          That will be challenging! Hope you can check out the bakery.

      • margie

        Hi Jorgen,
        I had lots of starter today, so am making a batch of levain bread with rye & ww. Can you tell me how to bake in pans, like your loaves?
        Thanks

        • abreaducation

          Well I’m sure you’ve already baked your bread but it’s fairly simple. Just go through your normal process of making levain and then shape it into a sandwich loaf, the same way I describe in lesson one, and then put it in an oiled loaf pan and proof as normal. These were done in a 9×5 inch loaf pan. You may need to use more dough than a normal pan loaf. Try 1.2kg.

          • margie

            Thanks Jorgen.
            Mine looked nothing like this, edible though. More dough would have helped, but I need to try a different formula, I think. Not much spring, no gringe.
            Are you going to be including something like this in the classes?

          • abreaducation

            Perhaps try using a country bread formula like the one in Tartine Bread or the country breads I have posted here.

            I definitely plan on doing a sourdough lesson and baking sourdough in a pan could very well be a part of that! Let me know what happens if you give it another shot. Good luck!
            -Jorgen