The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

jeffrey hamelman

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dmsnyder's picture

Today, I baked Hamelman's "5-grain Levain" from "Bread."

Various TFL blogs have featured this bread. They can be found by searching the site. The recipe was posted by fleur-de-liz here: Eric: Hamelman's Five-Grain Levain. She was a very active contributor to TFL at the time I joined and an inspiration to me. She encouraged me to bake this bread for the first time way back when. It is, indeed, among the most delicious breads I've ever made or tasted.


MadAboutB8's picture

 This loaf turn out to taste really nice with the nutty flavour and texture from soybean & linseed.

The recipe is adapted from Hamelman's multigrain sourdough and Bourke Street Bakery's soy and linseed sourdough. I basically followed Hamelman's method and recipe but replace the grains with soy and linseed to the equal amount.

I also noticed that my loaves rise really well this time. The bread structure also appeared to be well-developed (I think and I hope). I figure that this could be a result from a more mature/developed culture. I left the culture to ripe for about 19 hours this bake as oppose to the usual 12 hours.


Bread baking never ceases to excite me. There are lots of flavours and texture to explore. I've been baking bread for over 4 months now....but I'm still sitting in front of the oven looking at my babies being baked and risen to its full every bake....and still get excited every time. It has been such a satisfying experience.



Rodger's picture

Sam Fromartz in the Washington Post

July 29, 2010 - 12:26pm -- Rodger

Some of you may have missed the article in Tuesday's Washington Post by our own Sam Fromartz, "Wood Fired Baking with a Master in Vermont."  Sam describes making pizza in a wood fired brick oven under the guidance of Jeffrey Hamelman at a King Arthur Master Class in Norwich, Vermont.  Sign me up!  The article includes a recipe for a skillet-baked yeast-free flatbread that has moved to the front of my list of things to try.


MadAboutB8's picture

Hazelnut and Fig Sourdough (a.k.a. Jeffrey Hamelman's Prune and Hazelnut)

July 11, 2010 - 11:38pm -- MadAboutB8

Hi All,

First of all, thanks to all the advices for my last week's bake (Semolina Sourdough), where I had problems with the bursting loaves, which, as suggested, was resulted from the underproofing. I have tried creating warmer proofing environment (as it is now approx 7c at night in Australia) by putting a bowl of hot water next to the dough. And they both sit inside a big plastic bag.  This seems to solve the least, the loaves weren't bursting at the last bake.

MadAboutB8's picture

JH Semolina Bread...with a tumor

July 4, 2010 - 10:20pm -- MadAboutB8

Hi to all the lovely The Fresh Loaf members....

I'm new to the bread making and sourdough...just started about 3 months ago with both bread and sourdough making. So far, I'm totally obsessed with it. I learned a lot through this web site and found it's very encouraging. I also purchased few books about bread making. My first is Peter Reinhart's BBA which I found to be very good for novice bread enthusiast.

jennyloh's picture

I was in for a pleasant surprise when I made the beer bread from Jeffrey Hamelman's Bread book.  It was sweet and tasty.  I had my fun turning this into rolls.  

I've adapted the recipe a little,  reducing whole wheat,  and using the diastatic malt powder as I just couldn't find barley that I could sprout.  

I'm beginning to appreciate the stretch and fold method,  as I do see the impact on the crust.  I'm also learning how to steam my oven such that I get the thin crispy crust.  

Check out my full blog here.  



dmsnyder's picture

The boules are Vermont Sourdough from Jeffrey Hamelman's "Bread." I made these using a San Francisco Sourdough starter from that sat, without being fed, in the way back of my refrigerator for at least 6 months. It had been a firm starter, and while looking kind of gray on the surface, came back to life after 4 feedings at 125% hydration. And by then, was really, really happy to be making bread.

The Vermont Sourdough has a crunchy crust and chewy crumb. The flavor is just about perfect - moderate sourdough tang but not so sour as to mask the complexity of the wheat flavors. 

Vermont Sourdough Crumb

The bâtards are my San Joaquin Sourdough. No crumb shots or tasting notes on these. They are being frozen to take on a family vacation next week.


saumhain's picture

I am living at my aunt's these days and it has been a real pain in the arse getting used to baking in here. The kitchen is like twice smaller than mine, the oven is electric which is good, but feels just... weird.

However, I managed to make three loaves already, all Hamelman's: with olives, 50% whole-wheat sourdough

and whole rye and wheat sourdough.

They all turned out really good and delicious, but the one with olives was obviously the best. That's exactly why no picture of it - it was all gone before I could grab my camera.

jennyloh's picture

My attempt of the Vermont Sourdough.  2 loaves,  proofed at the same time,  but one was overproofed,  the other not.  Why?  The details are in my blog.



The one on the bottom left is probably over proofed.  Difficult to score,  and it just didn't look good after baking.


I'm still wondering why the difference?  One is on wicker basket,  the other in plastic basket.  Could that be the cause?


jennyloh's picture

Liquid Levain - How do I know its ready?

June 14, 2010 - 3:44am -- jennyloh

I'm wondering if anyone can proivde me insight as to how do I know if my levain is ready?  I'm trying to make Vermont Soudough by Jeffrey Hamelman.  My kitchen is measuring 28 degree celsius.  Much higher than the recommended temperature.  The levain looks healthy and bubbly. It's been in my closed cool oven (not on) for the past 6 hours.


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