Sourdough Rye with Raisins and Walnuts - Hamelman

I keep on baking from the Hamelman book. This time the sourdough Rye with raisins and walnuts. I really like breads with some crunch in.

I also love raisins, they match perfectly with the walnuts. I ate this one with some Brie cheese and some honey. Do I need to say more?

Whole Wheat no knead

Heavily dusted crust.... it must be a no knead bread!
I made this dough very, very wet. It was so fragile after proofing it must have degassed when moving it into the die-cast pot.

The end result was good and the taste was super because I made this one with half whole wheat and some rye flour. Simple but delicious!

Flaxseed bread - Hamelman

I love bread that contains a flaxseed soaker. The Finnish Rye has it also, this one too. I love the nutty smell after 12-16 hours soaking. When the bread came out of the oven the nutty flavor spread all around. Yummy!

Crumb Light Rye

Tarte Eleonore - Ecole Lenôtre

I made this apple tart as dessert for the New Years meal. It has upside down puff pastry dough and apple compote as well as apple slices. This tart was yummy and this will be on the menu again in the future because it was delicious!

Light Rye Bread - Hamelman

I am making a lot of breads from the Hamelman book. This is the light rye bread found on page 197. I made it with my brand new rye starter.

I had an accident with my previous one. I broke the glass jar I was feeding it in and had to discard because I was afraid of glass particles in the starter. It seems the new starter is pretty strong. Pic of the crumb later as usual when I slice it.

Pain au Levain - Hamelman - Crust

Once again I think the result is extraordinary. Great open crumb. I like mister Hamelman's method a lot.