The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction and Hamelman's Sourdough Seed Bread

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Nathan's picture
Nathan

Introduction and Hamelman's Sourdough Seed Bread

Greetings,


Long-time lurker, first-time poster. Although I haven't been active on the Fresh Loaf, I have spent a lot of time reading, learning from and enjoying the content posted by fellow bread enthusiasts. Now, I hope to become a more active member of this site, hence this blog entry which serves as a brief introduction of myself as well as some pictures of one of my recent bakes.


I've been baking on a regular basis for about three years now. I enjoy baking all sorts of bread, though I have to say I'm a sourdough junkie at heart. Originally from Cleveland, Ohio, I've been living in Madrid, Spain for the past ten years.


The following photos are of a recent bake of the sourdough seed bread found in Hamelman's Bread (p. 176). This is a lovely bread and I find myself baking it time and time again.


Lastly, I'd like to thank all members of the Fresh Loaf for their time and dedication. Your knowledge and help have made me a better baker.


Nathan


Hamelman's Sourdough Seed Bread



Hamelman's Sourdough Seed Bread - Crumb



Comments

Ria's picture
Ria

That is a beautiful loaf of bread! Great job! 


Ria

phxdog's picture
phxdog

Nathan . . . WOW!


Scott (Phxdog)

subfuscpersona's picture
subfuscpersona

... it is clear you have much to contribute.

ehanner's picture
ehanner

Welcome to this side of the Fresh Loaf. Very nice to see your bread. I hope you continue to post your work as you obviously enjoy working with breads.  "Bread" is my personal favorite also. You can't go wrong with any of the formula.


Hope to see you again in these pages.


Eric

Nathan's picture
Nathan

Thank you all for the nice comments.


Eric-Yes, Hamelman's 'Bread' is my bastion. I don't know what I'd do without his and Dan DiMuzio's books -they're the cat's pyjamas.


See you soon.


n

Susan's picture
Susan

I love seedy bread, and yours looks great.  Welcome!


Susan from San Diego.

Nathan's picture
Nathan

thank you so much, Susan, for your kind words (and tact). It's much appreciated.


Nathan

chouette22's picture
chouette22

...bake this one too! It looks wonderful.


Welcome to this community!

dmsnyder's picture
dmsnyder

This is one of my favorites, too.

Welcome to TFL!

David

Nathan's picture
Nathan

Thank you, David.

jannrn's picture
jannrn

Hello Nathan and WELCOME!! I too lurked a while before posting and have learned SO much from these wonderful people!! I have baked for 35 years but had NO idea how much I DIDN'T know until I started lurking here! I finally made a loaf of Honey Wheat the other night that I SO wanted to post, but got a message that my pic was too large....now all I have to do is learn how to scale it down! I too LOVE seeded bread and your loaf looks WONDERFUL!!! I just bought BBA and will do my best to try this loaf too! WOW....it is just BEAUTIFUL!!!!
Welcome and Happy Baking!!
Jannrn

Nathan's picture
Nathan

Thank you, Jannrn. You should post your bread. As far as scaling pictures is concerned, I use Photoshop, though I'm pretty sure any photo-editing software will do the trick. If you search on the Fresh Loaf for 'posting pictures' you'll find the information you need.


Take care,


Nathan

weavershouse's picture
weavershouse

That is a beautiful loaf of bread. Just perfect. I love seed breads and you did a great job with yours.


 


I used to live in Cleveland but we're out in the country now. We didn't move as far as you did! Hope to see your breads here often. Thanks for your entry.


 


weavershouse

Nathan's picture
Nathan

Thanks Weavershouse! Nice to find a fellow Ohioan here!

phxdog's picture
phxdog

Nathan,


Your loaves looked so good, I decided to try Hamelman's recipe this weekend. I subbed a few boiled/soaked rye berries in place of some of the sunflower seeds and added a 1/4 teaspoon of sesame oil to my batch. The bread was delicious and looked nearly as good as your loaves.


BTW-I found that I liked the flavor much better after a few hours of cooling. I look forward to seeing what 24 hours does to the flavor.


Scott (Phxdog)

Nathan's picture
Nathan

Hey there Scott,


Glad to have been an inspiration. The addition of the sesame oil sounds interesting. I haven't experimented with that yet. I imagine it has some effect of the crumb.


I usually let my breads cool as long as possible before cutting them, though this is not always possible. I think you'll find this bread has an incredible taste the day after baking. It also makes a darn good PBJ!

Paddyscake's picture
Paddyscake

Glad you joined us Nathan. I'm looking forward to seeing more of yor bakes. The seeded loaf is a beauty!


Betty

Nathan's picture
Nathan

Thank you Betty!