Monday, September 15, 2008

more pain au levain

Pain au levain from Jeff Hamelman's book. 75% harvest King 25% Bob's Red Mill dark rye. 100 % sourdough risen; a mix of my leftover liquid and stiff levains. Nice ears

Wednesday, September 3, 2008

Training day

Time to train my staff in some handcrafting techniques: Not bad at all -- Pain au levain, semolina bread and sesame semolina, sourdough rye with carraway, and miches.

The breadbasket we shared afterwards