Two Whole-Wheat Breads

Yes, it has been over two months. So much for good intentions. I've done all the baking, but I just haven't done the blogging. So now I'm faced with the question of how much I can remember of what I did two months ago.

Recipes 45 and 46 in the challenge are for Whole-Wheat Levain and Whole-Wheat Multigrain. For the multigrain, I used a seed mix from King Arthur's Flour that I had in the freezer.

In addition to fendus and hamburger size buns, as can be seen in the pictures, I made several boules.

All where very straightforward to make and worked nicely. I slightly prefer the multigrain, but both were good. These are solid recipes. But it is getting difficult to compare one loaf with another. So many of Hamelman's recipes seem to be minor variations of other loaves. Without tasting them side-by-side, it is hard to draw comparisons among similar loaves, particularly when separated by a number of months and many, many other loaves. (And when you are thinking back of two months for even the latest loaf in the comparison.) Still, these are two recommended recipes.