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Hamelman

Steve H's picture

Question Regarding Vermont Rye Sourdough Retardation

June 3, 2009 - 2:28pm -- Steve H

I made Hamelman's Vermont Rye again the other day and it didn't really come out right.  After letting the levain sit for 15 hours, I made the final dough and threw it in the fridge for bulk fermentation overnight.  The next morning it had grown in size somewhat but was so soupy (somewhere between batter and dough) I couldn't handle it.  Furthermore, I had to add a ton of flour just to get it to the point where I could feel comfortable transferring it to a banneton.  I then retarded it for another 12 hours and baked it..  It came out alright, if a bit spongy.

Thoughts?

SallyBR's picture

Hamelman's Pain au Levain

May 24, 2009 - 2:26pm -- SallyBR

Today I made Hamelman's Pain au Levain - recipe on page 158 of his book BREAD 

 

For months now I've been baking his Vermont Sourdough series every weekend, allowing the shaped boule to retard overnight.

This recipe is slightly different - a little rye flour is used in the starter, and also in the dough. He does not recommend retarding the bread, instead it should be baked after 2 - 2.5 hs final rise at room temperature.

IN a way, it is a pretty "quick" method for a sourdough, and I did not know how it would turn out.

flour-girl's picture

Hamelman's Pain Rustique

May 1, 2009 - 10:01am -- flour-girl

I don't have much experience with wet doughs, but I just pulled three loaves of Hamelman's Pain Rustique out of the oven and I'm fairly pleased with how they turned out. (Haven't done a taste-test yet ...)

You can check out a photo and see the recipe, if you like, over at Flour Girl.

Have a great weekend ... Happy baking,

Flour Girl

SallyBR's picture

Question on Hamelman's Olive Levain

May 1, 2009 - 6:53am -- SallyBR

I am making this bread tonight to bake tomorrow - in his recipe, he says the bread profits from retarding the shaped loaves, which I will do

 

but it does not say if they can be baked straight from the fridge, or if they should stay at room temp for a few hours.

 

has anoone made this bread? I think I will remove it from the fridge and leave it for 3 hours over the counter, since I've been doing this for his Vermont sourdough and works fine, but if anyone has specific instructions, I am all ears!

 

Thanks!

ein's picture

Hamelman's Natural Leaven Class Report

April 28, 2009 - 7:55am -- ein

I just returned from the King Arthur Flour Co’s Baking Education Center and wanted to share my experience taking the 10hr, day and a half class:  “Naturally Leavened Breads” with Jeffrey Hamelman. Being greeted by sunny 70 degree weather in beautiful Vermont was a great way to start the day and the Education Center is a light and airy building with lots of well managed work space. 

flour-girl's picture

my first loaves of sourdough

April 15, 2009 - 11:58am -- flour-girl

Hi --

I just pulled my first loaves of sourdough from the oven. I made Jeffrey Hamelman's Vermont Sourdough with Increased Whole Grain, starting with his liquid levain culture which I began 10 days ago.

I'm not sure how I did. The loaves didn't spring up much in the oven, but there's a pretty nice crumb and crust.

Maybe my starter needs more maturity? Any other ideas?

If you want to help diagnose my attempt, check out my blog at Flour Girl.

gavinc's picture

Vermont Sourdoughs from Rosebud

April 8, 2009 - 3:34am -- gavinc

Since starting my new culture using Debra Wink's method, my Sourdoughs have taken on a new look, feel and taste.  I'm very pleased.  The oven spring has increased and the feel of the dough when folding is different than before.  I feel like I've come of age!!  These Vermont Sourdoughs (Jeffrey Hamelman) were baked yesterday; one batard and one boule.  I've also recalculated the recipe for a final dough weight of 750 g which suits my new brotforms.  Both weighed 680 g after baking.

flour-girl's picture

lame newbie sourdough question

April 6, 2009 - 7:09pm -- flour-girl

So, I just got Hamelman's "Bread" and immediately mixed up his Liquid Levain culture. It is nice and bubbly after two feeds today and I'm hopeful that I can follow his instructions over the next week or so to wind up with a viable starter.

I don't feel like his book, though, addresses how to take care of the starter once you've cultivated it.

Say I'll only be making sourdough bread once a week or so ... How often should I be feeding it? How much should I be feeding it? Should I be storing it in the refrigerator?

Help!

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