The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman

  • Pin It
staff of life's picture

Curious rising times

October 11, 2007 - 4:08pm -- staff of life

I've noticed in Hamelman's book and a few other places that are geared more toward professionals, that in several formulas the proofing and fermentation times are the same.  My experience is that in order for the dough to double at both stages, the fermentation time will be about twice as long as the proof.  Can any knowledgable person here enlighten me?

SOL

weavershouse's picture
weavershouse

Today's Vermont Sourdough came out better than the last. I tried to be brave and really work the slashes and I think they're better but need work. It made me a wreck because I thought the whole thing would collapse. They didn't and next time I will cut deeper. I was really happy with the crumb this time.Vermont SourdoughVermont SourdoughVermont SourdoughVermont  The bread did not get a dark crust like last time probably because I put it in a cooler oven this time. 460º then down to 450º. Also I let the loaves rise 2 1/2 hrs. till they were light and puffy but still (I hoped) had more room to grow and they did once they hit the oven. I thank zolablue for that. This bread is so delicious it's my new favorite. I'm going to make it again for friends on Tuesday. I made today's bread to give away and as you can see I cut them in two but the breads going to my sister and she doesn't care. I had to see inside, right?

 

I hope many of you try this, it's an easy one. Also, like I said I added the salt along with the other ingredients in the final dough and there's no problem that I can detect.VERMONT SOURDOUGH

weavershouse's picture
weavershouse

PAIN RUSTIQUEPAIN RUSTIQUE: PAIN RUSTIQUE: Today I made Hamelman's Pain Rustique and I'm very happy with it. It is creamy and delicious. Thanks TTonka and Susan. I made 3 loaves, one for my neighbor, one in a bread tin for my grandaughter (brushed with butter) and one for us. I will make this again for sure. I'm also going to finally buy Hamelman's book so I don't have to struggle to read the recipe from a pdf. By the way Susan my icons to enlarge the page go off when I go into the file. Who knows why. 

Pages

Subscribe to RSS - Hamelman