My first Hamelman: Vermont SD
This bread worked great for me. I used the starter from WGB instead of Hamelman's. I started the levain yesterday afternoon and this morning it looked and smelled just like it was suppose to. I was out of bread, so I finished the recipe, baked one loaf today and have one left that I retarded at noon in the refrigerator. (Let's see now, it's suppose to be good for 18 hours in the fridge at 42ºF. Now that was really good planning on my part because now I've got to get up at 5 am!)
I'm very pleased with the results. I did 2 stretch and folds and let the loaf proof for 3 hours, then baked it under a cloche on a stone for 10 minutes. It took 30 minutes total. I got a lot of oven spring, it has a nice open crumb structure and a pleasant sourdough flavor. I'm hoping tomorrow's loaf will be a little more tangy because I enjoy the sour taste.
--Pamela
Comments
Great job, Pamela! Am so glad it worked out well for you.....that's a great crumb and I'm glad to see your nicely carmelized crust.
I think you'll find a more developed tang in the retarded loaf.
Hmmm....5 a.m.? That's a rather uncivilized hour. I'd remove the bread from the cooler, turn on the oven, and hop back in bed for a quick snooze while the oven is warming up (I'm not a morning person). :-)
I couldn't have done it without your input on the starter! I can't wait for Jim to come home and try it.
--Pamela
Pam, Beautiful loaf : ) you have a real surprise for your hubby when he gets home. The crust and crumb are lovely! The bread will have even more of the sourdough flavor you want tomorrow. Be sure and save some for Heidi and Genya!! Congratulations you've done a wonderful job!
Sylvia
Yes, the bread looks so appetizing. This is my kind of crumb and my kind of bread. Now, if only I were able to emulate the results. sigh!
Bravo!
Gosia
I really think the cloche is one of the keys to the holes. --Pamela
Lovely crust and nice open crumb.
As Sylvia said, it will have more of a sour flavor tomorrow. Looking forward to your impressions of the cold retarded loaf.
David
I think it was over-proofed over-night! I did get up at 5 am, turned the oven on, tried to go back to sleep, and loaded the loaf at 6, but I didn't get quite as much oven spring as I did on yesterday's loaf. Guess that means I over-proofed?
Still, the loaf turned out pretty well and I think the flavor has a little more tang than yesterday's loaf.
I'll have to work out a better timing scheme when I make this bread again!
Much thanks for all the support and nice comments!
--Pamela
I envy your open crumb! Beautiful!
those breads look mouth-watering!
xaipete
the holes is amazing and crusty crust novelty
vincent
Is this like ciabatti? It is beautiful bread!