Multigrain Bread

Excellent bread, excellent instructions (in the sections preceding the bread recipes).

I didn’t have all of the equipment called for in the recipe “ no peels, definitely no hotel pan filled with river rocks and metal chain to create steam “ but still managed to make this bread without much difficulty. It called for a soaker and a levain (sourdough starter) and had reasonable fermentation and proofing times and a short baking time. The bâtards were on the small side so next time I’ll make only 1 large.

This was a really fantastic bread…..nutty and wholesome but with a very light texture.