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.

-Mark

I'm a newbie, and after several attempts at creating starters, decided to follow (to the letter) Hamelman's Liquid Levain instructions from his book: Bread.

On Fleur-de-Liz's strong recommendation, I made Hamelman's Mult-grain Levain yesterday - a double recipe, in fact. Not incidentally, this was the first bread I've mixed and kneaded using my new Bosch mixer. (See my previous blog entry for details.)
 I had a slice ... well, two slices actually ... for bedtime snack last night and some more, toasted, this morning.

This morning I proofed and baked  Jeffery Hamelman's "Sourdough Seed Bread" from his book, "Bread." This is basically a pain au levain with toasted seseme and sunflower seeds and a soaker of flax seeds. Hamelman is clear that this bread's flavor benefits from slow fermentation. You can spike the dough with commercial yeast, but it's better not to. You can bake it the day it's mixed, but it's better to let it cold-retard. I went for all the flavor I could get, and I got it in abundance!

From Jeffrey Hamelman's, "Bread," An all sourdough semolina. The formula has 60% semolina flour. The other 40% is bread flour. Besides sourdough starter, salt and water, the only other ingredient is toasted seseme seeds (in the dough) and raw seeds on top.

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

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.

PAIN 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.