The Current Normal – All My Efforts Were In Levain

I recall that last summer had more hot days than this one, but then, who says my memory is accurate. This summer, I have been able to time my baking for cooler days, because there are more of them. If you are going to have the oven on at 450C for 4 hours, you need cool.

On my July monthly bake, I tried something new. We can never find decent hamburger/hotdog buns in the grocery stores, so have been using slices of Levain bread instead. So, this baker was asked to expand his offerings.

I chose to use the recipe for Levain pizza crust as my first attempt. I figured it would be able to hold together throughout the eating process.

My Levain has been gaining strength with each feed, so I managed a good batch for this bake. The pizza dough was easily shaped and baked up well, as you will see.

Next time, I might try a different dough, but for now, we have enough buns to last the summer (they freeze well, after being split).

Cheers and happy baking.

In addition to the buns, I also did the usual brown bread (4) bake and managed a long loaf of white.

These photos were taken July 19, 2020

12 thoughts on “The Current Normal – All My Efforts Were In Levain

  1. Wow, I’m amazed by your baking abilities, Allan! There’s nothing better than freshly baked bread and it pays off to master one thing properly. I can only imagine the smell and taste of it 😀 happy baking my friend 😀 Aiva

    Liked by 1 person

    1. Thanks Aiva. I still need to do a better job with Levain baguettes. It is nice to make healthy bread the old fashioned way and the smells on baking day are unbelievable. Thanks for reading and commenting. Allan

      Liked by 1 person

    1. Very Parisian for sure. The first time I baked it, I noted the smell was like that in French bakeries. No heady yeasty smell of mass made bread, just the smell of good ingredients melding together. Thanks for reading and commenting. Allan

      Liked by 1 person

    1. So worth the effort. I do not keep mine feeding the whole time. I do my 5 day feed, bake the breads, reserving 600 gms or more of Mother. I put the Mother in an airtight container in the fridge for up to 30 days and then do a new feed (small or large). Saves on daily feeding and throwing out excess. Stay well Bernie. Allan


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s