It was a busy weekend.  While the bagels were baked inside, I was able to fire up the wood fired oven again after some down time due to construction.  This called for an old standby for me, Hamelman's Pain au Levain, a sourdough white bread.
My sourdough mother was boosted in an over night fermentation to create a stiff biga starter (a low hydration dough).  Approximately 8 oz was used for this bread.  The oven was fired and the bread baked at about 500 F.  I also have some baguettes in this picture.

I was pleased with the results.  I had good oven spring and well developed "ears" on the slashes.  The crumb was open with a soft texture.  It's made a great sandwich bread this week!



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