The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first Hamelman: Vermont SD

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xaipete's picture
xaipete

My first Hamelman: Vermont SD

This bread worked great for me. I used the starter from WGB instead of Hamelman's. I started the levain yesterday afternoon and this morning it looked and smelled just like it was suppose to. I was out of bread, so I finished the recipe, baked one loaf today and have one left that I retarded at noon in the refrigerator. (Let's see now, it's suppose to be good for 18 hours in the fridge at 42ºF. Now that was really good planning on my part because now I've got to get up at 5 am!)


I'm very pleased with the results. I did 2 stretch and folds and let the loaf proof for 3 hours, then baked it under a cloche on a stone for 10 minutes. It took 30 minutes total. I got a lot of oven spring, it has a nice open crumb structure and a pleasant sourdough flavor. I'm hoping tomorrow's loaf will be a little more tangy because I enjoy the sour taste.


Hamelman's Vermont Sourdough


Hamelman's Vermont Sourdough


--Pamela

Comments

LindyD's picture
LindyD

Great job, Pamela!  Am so glad it worked out well for you.....that's a great crumb and I'm glad to see your nicely carmelized crust.  


I think you'll find a more developed tang in the retarded loaf.  


Hmmm....5 a.m.? That's a rather uncivilized hour.  I'd remove the bread from the cooler, turn on the oven, and hop back in bed for a quick snooze while the oven is warming up (I'm not a morning person).   :-)


 


 

xaipete's picture
xaipete

I couldn't have done it without your input on the starter! I can't wait for Jim to come home and try it.


--Pamela

SylviaH's picture
SylviaH

Pam, Beautiful loaf : ) you have a real surprise for your hubby when he gets home.  The crust and crumb are lovely!  The bread will have even more of the sourdough flavor you want tomorrow.  Be sure and save some for Heidi and Genya!!  Congratulations you've done a wonderful job!


Sylvia

gosiam's picture
gosiam

Yes, the bread looks so appetizing.  This is my kind of crumb and my kind of bread.  Now, if only I were able to emulate the results. sigh!


Bravo!


Gosia

xaipete's picture
xaipete

I really think the cloche is one of the keys to the holes. --Pamela

dmsnyder's picture
dmsnyder

Lovely crust and nice open crumb.


As Sylvia said, it will have more of a sour flavor tomorrow. Looking forward to your impressions of the cold retarded loaf.


David

xaipete's picture
xaipete

I think it was over-proofed over-night! I did get up at 5 am, turned the oven on, tried to go back to sleep, and loaded the loaf at 6, but I didn't get quite as much oven spring as I did on yesterday's loaf. Guess that means I over-proofed?


Still, the loaf turned out pretty well and I think the flavor has a little more tang than yesterday's loaf.


I'll have to work out a better timing scheme when I make this bread again!


Much thanks for all the support and nice comments!


Hamelman's Vermont Sourdough


--Pamela

gothicgirl's picture
gothicgirl

I envy your open crumb!  Beautiful!

ques2008's picture
ques2008

those breads look mouth-watering!

vincent's picture
vincent

xaipete


the holes is amazing and crusty crust novelty


 


vincent


 


 


 

suelynn's picture
suelynn

Is this like ciabatti?  It is beautiful bread!