Hamelman x SteveB = ? Wonderbread

Submitted by plevee on May 11, 2009 - 1:17pm

Hamelman x SteveB = ? Wonderbread

I made my favourite bread again today, 5 grain with rye sourdough

Followed the recipe with the following alterations;

No yeast

Used SteveB's mixing instructions for double flour & water additions in KA, the soaker added with the 2nd flour addition, the last 4oz water kneaded in by hand

Bulk ferment was 5 hours @ 66F

Loaves were shaped, then retarded 8 hours in fridge & final proof 3 hours @ 66F

It was baked uncovered with steam & had the most astonishing ovenspring I have ever encoutered. The whole loaves expanded & ended up much bigger than usual. The multigrain loaves feel as light as French bread. I haven't cut into one yet to see the crumb.

Photos are at www.flickr.com/groups/thefreshloaf/

Steve's hypothesis is that the tiny bubbles formed during mixing act as sites for the formation of larger CO2 bubbles produced during fermentation. It certainly seems to work, whether it's an improvement or not awaits the tasting?

Patsy

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Submitted by ehanner on May 11, 2009 - 2:42pm.

Wow that looks great Patsy

Those are beautiful breads Patsy. Could you tell us what the grain/seed combinations are please? I think I see flax and maybe sunflour.

Eric

Submitted by dmsnyder on May 11, 2009 - 2:57pm.

Wow!

Gorgeous bread, Patsy!

David

Submitted by LindyD on May 11, 2009 - 3:51pm.

Impressive

They sure look amazing, Patsy. What brand flours are you using? Do you add cracked rye to the flaxseed, sunflower, and oat soaker? That's really massive oven spring.

Submitted by plevee on May 11, 2009 - 3:54pm.

Wonderbread

Thanks for the compliments.

It's Hamelman's 5 seed with rye sourdough, no alterations to the recipe except for SteveB's mixing method & the retardation. The grains are oats, cracked rye, flax, sunflower seeds, rye and bread flour. I'll post a photo of the crumb when I cut it.

Patsy