Hamelman’s 5-Grain Sourdough w/Rye Sourdough

Or, The right way to Rating Inconsistently. However, hey, seems aren’t the whole lot.  

Really, I’m fairly pleased with how this bake turned out.  Fermentation is on level and baking went properly with loads of oven spring and good coloring. Shaping was principally good with just one “bent” loaf.  

I used the metric portions, divided by 10.  Per Hamelman, that will yield three largish loaves.  I opted for 4 loaves, since that higher matches our wants.  I additionally used AP flour as an alternative of bread flour. Though I held again a number of the water, I wound up including 100g of flour to get the dough to a manageable consistency. 

It could be a few days earlier than I get to see how the crumb seems. The exterior look means that it ought to be fairly good, particularly contemplating the rye and seed content material. 

Paul