First bake of 2026: My favorite Multigrain Sourdough

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dmsnyder on 1 Jan 2026 at 16:32
multigrain sourdough bread
Multigrain Sourdough Bread

 

Happy 2026 to The Fresh Loaf community! May your starters thrive and your loaves delight you and yours!

David

I love a multigrain SD. Made a 2 levain pizza batch 2000g. The grands will be here tomorrow so pizza decorating tomorrow night. 

Are you going to do the baguettes for an update ? I’m looking forward to seeing what you referred to as the “ missing 2017 post”. 

Happy New Year ! c

I made a batch of Gosselin baguettes, but the dough was underfermented. While they had a nice flavor, the crumb was too dense. It's been too long since I have made any baguettes. Yeah. I'll try again pretty soon. But I have 4 kinds of bread in the freezer already at the moment.

Happy New Year to you too!

David

I’m sorry they didn’t perform as desired .

I’m going to make some when the kiddos leave. I’m banned from making any changes by my “ primary taster”! He’s very happy with the status quo so I’ll be duplicating, as much as possible, my previous baguette bakes. c

When you want to try new things and your "customers" love what you have been making for ever. It's a compliment, of course, but, as they say, makers gotta make.

David

That’s a fine looking bake David.  Look forward to seeing more of your excellent bakes in the new year.

Best regards,

Ian

I love the way the surface looks with the mottled flour.  How do you get that effect?

I proofed the boule in a linen-lined banneton dusted with a 50/50 mix of AP and Rice flour. The mottling happens.

Happy baking!

David