The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hamelman

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. 

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