How to feed a stiff levain, step by step, with photographs
Crunchy on the outside and tender on the inside, this loaf fairly sings with slightly tangy, deliciously aromatic, whole wheat goodness. The secret? A longer than usual incubation period.
In hopes of cutting out a couple of steps and reducing the overall loaf-making time, I blended some old tricks with some new ones.
This French kneading method is the only one that has given me consistently good 100 percent whole wheat loaves with the texture and flavors I want in a bread.
in this video, Babette, from La Cocina de Babette, demonstrates the French kneading technique, as well as the windowpane test, with excellent closeups that clearly let us see what she is doing.
We’ve been hungry for a sandwich loaf for a while now, so I decided to see how this whole wheat onion seed bread recipe would work in a loaf.
This video from the King Arthur Flour Company is the most instructive I’ve found on the folding technique, which they suggest using in lieu of kneading when you have a wet, sticky dough.
Bursting with flavor, this piquant loaf is going fast. We want to eat it in chunks, breaking them off and dipping them into a creamy yogurt-cheese sauce, which we always have on hand. It’s good so many ways. Better than an onion bagel for breakfast, and so much more nutritious–full of goodies our bodies crave.
We noshed this loaf like it was to-die-for pastry instead of a humble boule. Too bad photographs don’t convey flavors and scents!
Last weekend, with out-of-town guests flying in, I made a festive loaf using the King Arthur stiff levain method, but with a twist: I added raisins and walnuts.