This week’s baking – 5 Grain Levain and Sandwich Rolls

This week’s baking – 5 Grain Levain and Sandwich Rolls

I haven’t posted here for a while. I bake most weeks once or twice, usually my favorite multigrain sourdough or a Buttermilk-Spelt Sourdough. I always have some San Joaquin Sourdough baguettes available in the freezer, of course.

This week, I baked a batch of sandwich rolls made with Medium Vienna Dough from “Inside the Jewish Bakery.” The plan was to have rolls for turkey sandwiches, but we use these for hamburgers, sausages and tuna salad sandwiches most often.

Today, I baked loaves of Hamelman’s Five Grain Levain. I hadn’t joined the “Community Bake” of this bread. It’s been a few years since I’ve baked it, but I recently restocked fresh ingredients with the plan to revisit this old favorite.

In anticipation of a feast tomorrow, we had a light dinner tonight – a few slices of 5 grain levain with Cotswold cheese and a cucumber salad. This bread is so good!

Here’s a photo of the crumb:

I hope you all have a wonderful Thanksgiving!