Crustless vs. crusty bread

Alright, so the “back in the saddle” declaration in my previous post was a bit premature.

I’m sorry it’s taken me so long to get this blog up and running again; I have been baking (it keeps me sane) but just never seemed to find a moment to write the actual posts. So, instead of making any promises (…) I’ll just keep this one short and sweet.

I found out about this publication on crustless bread from Susanfnp‘s Twitter (for the record, she noted: “Or perhaps they could bake #RealBread with proper crusts instead of what I see as clammy, rubbery skins”).

Okay, so I grew up on Wonder Bread, but now I most definitely prefer this:

and this:

Both are ~1kg versions of Hamelman’s five-grain levain, which I’m addicted to (really). Crumb shot for the first loaf:

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I’m sending these relatively boldly baked, crusty loaves to Susan at Wild Yeast for YeastSpotting.

Tags: Hamelman, levain, multigrain