I like Parmesan cheese, and this bread has a strong flavor of the cheese with 20% of it to the flour. The crumb is moist and delicate with 60% total hydration, 5% olive oil and 18% stiff levain pre-ferment. I didn’t retard the dough but I’m satisfied with the results. Definitely appetizing in this humid and cloudy weather. 
Recipe: “Bread” by Jeffrey Hamelman
Even though this bread contains a high percentage of whole grains (35%), its crumb is not substantial at all, and is the lightest and moistest I ever had. I believe the key is the extremely high hydration (98%), of which 40% is to soak the grains thoroughly.
I used rye meal instead of cracked ryes as I could not find them. Luckily the crumb is still nice.
The bread first gives a taste of the mildly toasted sunflower seeds, then it comes the subtle rye meal and sourdough. A good combination of grains. My new favourite.
Recipe from: “Bread” by Jeffrey Hamelman
This is the milkiest loaf I ever had. The interesting thing is the dough doesn’t contain any milk or milk powder, and is in fact a lean dough instead of an enriched one, making it different from regular loaves. It’s the white chocolate chips which give the strong milk flavor, and I like them not sweet eating with the crumb together at all.
The bread makes great toasts with the little spaces formed by the melted chocolate chips. The “chocolate holes” would be caramelized outside but lacy inside. The fact is I had three pieces in one time. Yum!
Recipe: Real Baking with Rose Levy Beranbaum
 | Nat on Five-Grain Levain |
 | tatter on Five-Grain Levain |
| Nat on Five-Grain Levain |
| tatter on Five-Grain Levain |
|
