I'll be making Hamelman's Vermont Sourdough again this weekend. Is anyone interested in joining me and comparing notes?
You can find the recipe here: http://ostwestwind.twoday.net/stories/3707371/
I made this loaf for the first time last weekend and I finally feel like my bread starting to turn out pretty good. I'll be concentrating on this bread for awhile, in an attempt to improve my skills.
I've been reading this site for a couple of months and have learned a ton. Thanks everyone for sharing.
I have a question about Hamelman's Vermont Sourdough. I recently got a scale and this was my first attempt at following a recipe with percentages.
I only wanted to make one loaf, so I converted the home recipe to grams and halved it:
I made my first attempt at Ciabatta and overall I am pleased with my results. I used Hamelman's "Ciabatta with Poolish" recipe. I followed it pretty strictly with few exceptions.
Hey there everyone,
This is the *new and improved* version of the kneading and folding video I posted a couple of days ago. As per some of your suggestions, I addressed the volume levels, intro commentary and video angles. I like it a lot better, and I hope you do to. In addition, I used Hamelman's multigrain dough this time, instead of whole wheat. (Floyd, could you put this video on the first thread also instead of the first video? I removed the first one already from YouTube- thanks in advance). Next video will be on shaping.