nirli's blog

I bought this amazingly delicious bread from a bakery in my hometown 
It was dense but it felt light and with a great crispy crust and plenty of grains.

Few days after tasting it I started to develop an obsession to discover the mysteries of this bread
I even posted a forum thread to share this urge with the TFL experts

http://www.thefreshloaf.com/node/44314/how-achieve-crustcrumb-texture

So, after spending some time googling (google images mostly)
I found a bread with similar look .. it was called "Cape Seed Bread"

I used the "cape seed bread" recipe as base line for my reproduction
however, since the recipe I got was a 1 hour bread, I couldn't accept it
and I preferment 25% of the flour as poolish.

My final result was quite close to what I looked for in terms of texture and density
I still need to work on the quantities to get a closer taste but still, I'm very happy with the results.

I made these for my son's kindergarden based on Hamelman's oatmeal bread recipe

I calculated the weights in the formula based on 1kg bread flour
and ended up with 60 rolls of 46 grams each :)

The kids don't like any grains and "dirt" on their bread, so I gave up oatmeal decoration and
just brushed them with butter after the bake

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When I got Hamelman's bread book, I decided to try new recipe every week

my 2nd bread was the Vermont sourdough with whole wheat - got stuck there

I just love it!. This is the 5th time I bake it

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