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Mebake

For a change, i decided to lay a side my beloved "BREAD" by Hamelman, and go back to my first baking companion: "Peter Reinhart's" Whole GRain BReads.


I always wanted to bake the Struan, but the laborious and tedious preparation for this bread deterred me. Yesterday, i took a deep breath and gave it a try.


The Recipe (750 g loaf) calls for butter, sweetner, and cooked and uncooked soaked grains. This is a 100% wholewheat bread.


I deviated in two places: 1) folded the dough once after the first 30 minutes of the total 1 hour bulk fermentation. 2) I did not add the extra flour, so the dough was wetter than suggested by Reinhart.





Now that i did Baked it, i realized that i should have either added the extra flour called for, or shortened the final 1 hour final proofing time to 30 minutes max. The Loaf was overproofed.


The taste of the bread is absolutely superb, sweet soft interior with chewy soft grains, and wheaty after taste.


 Highly recommended!!

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Mebake

This is baked from Hamelman's "BREAD", levain breads.




I knew that the radiant heat from a preheated stone will result in an unmatched ovenspring, so i played with my steaming technique a bit to accomodate the stones.


Here is a picture:



The roaster lid had no hole, and no steam was injected. THe result is not bad, but the color suffered somewhat. I had to endure to hassle of tkeing the stones out after 15 minutes, and shifting the rack upwards to finish the loaves, otherwise the bottom will be charred.


 

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Mebake

This particular bake was a redemption, after several all-sourdough Multigrain failures in a row. Having seen David, Lindy, and many other TFL bakers exhibit their wonderful 5 grain levain loaves, The recipe was on my to-do list for some time.


Also, Hamelman praises the flavor of the said loaf in his "BREAD". Yesterday, I gathered some nerve to start another sourdough, this time armed with the collective wisdom thankfully shared by fellow TFL members.


I discovered that the cause of my levain loosing vigor and character soon as it is built is because the starter culture that seeded the levain did not contain enough happy yeasts. I apparently underfed my starter or did not correctly nurture the yeast population in it, which lead to less than optimal culture, and consequently weak proteolytic levain.


yesterday, i had a well fed starter and at the peak of its activity. I seeded the levain, and took it to work for observation. It peeked during my duty after 8 hours, and i had to refresh it. Eventually, the final dough was full of vigor.


I chose to omit the yeast, so i retarded the dough for 10 hours at 10C.






 


I had some slices today, and it is very light and tasty. It is only remotely acidic. i suppose it should taste better tomorrow. I believe that omitting the yeast changes the special flavor that Hamelman praises, so i'd want to try it next time with yeast.


khalid

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Mebake

This is a late bake of Hamelman's "BREAD" under levain breads. It is 90% White flour vs. 10% Wholwheat with 230g of Pitted olives.







The loaves were fermented for 2.5 hours bulk, and immedietly retarded for 8 hours overnight at 50F (10c). I suspect the crumb will be tighter than i wish, because i believe the loaves needed an additional 1 hour fermentation prior to retarding.


Any ways, today i'll cut into them and find out!


khalid

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Mebake

This is a 2nd shot at Hamelman's Whole wheat levain (sourdough 50% wholewheat), after improving my steaming technique.






 

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Mebake

This is the most successful Wholewheat multigrain i have baked so far. The Steaming technique this time was different. I drilled a whole through the roaster Lid and purchased a steamer cleaner to push steam through the hole. This was adapted from The baker steamer set that was marketed in TFL years back, but with much cheaper components.


The result was spectacular: the loaf gained color so fast, and the crust was crispy out of the oven. Oven spring was very good too. I left the loaf in the roaster for 20 minutes (should have been less: the bottom got charred).











If it wasn't for the charred bottom, i'd say , this is the one best tasting / looking bread i have ever tasted in my life.


Khalid

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Mebake

This is the same Wholewheat Multigrain bread baked from Hamelman's BREAD, only this time i chose to roll back to my old steaming technique. Furthermore, i increased the hydration from Hamelman's 75% to 90%! the grains are very thirsty!







 


Adhering to Hamelman's Final Proof of 1 hour doesn't seem to cut it. I always underproof when i follow hamelman's guidelines. 70 to 90 minutes will be the final proof from now on.


 


Khalid

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Mebake

This is a late bake from Hamelmans "BREAD", chapter 6: Sourdough Rye with Walnuts, only with Walnuts being left out (no stock). This is essentially a 50% Whole Rye Bread. I used HOVIS bread flour for remaining 50%. most of the Rye inthis recipe is fermented.


Obviously, i have done a lousy job on proofing seem side down. I had hoped to get the artisanal effect that Hansjoakim had: here. Reason may be my boule shaping, DMsnyder would you chime in here for an advise of your boule shaping experience from SBFI?


Having observed Hans Bake, i also increased the hydration to 75% to obtain a somewhat loose dough. I have used Whole Rye instead of Hans Medium Rye.






I haven't tasted the loaf yet, but i trust in hamelman's recipe.


UPDATE: now that i tasted the loaf, it is typical of 50% Whole Rye surdough breads: mild sourness, with earthy rye flavor. I think the walnuts were in the recipe for a reason. I'll add walnuts for sure next time.


khalid

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Mebake

This is Baked from hamelman's 40% Rye with caraway, only without caraway seeds as my wife dislikes them in bread





I found this recipe to yield a smewheat tangy bread, so it would have been better complimented eith caraway seeds. The crust was chewy, and the crumb light and even textured, i'd say very good result with no folds done, and very short fermentation time.


I'd bake it again, with caraway added.


Khalid

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Mebake

This Whole Wheat and Whole Rye, was baked from Jeffrey Hamelman's BREAD under Soudough Rye section. It involves yeast in the final dough, with Rye sour as the flavour.






This bread has a mild rye flavor with a mild acidic tang. i liked it!


Khalid

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