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
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
Gorgeous bread, Patsy!
David
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.
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
Wow, the crumb looks fantastic also! Were you pleased with the flavor?
Betty
Patsy, you sure know how to hurt a guy... putting my name (not to mention Hamelman's) and Wonderbread together in the same title! :)
By the way, nice looking loaves! I'm sure they're going to have a much better flavor than Wonderbread.
SteveB
http://www.breadcetera.com
Crumb photo at same site;
www.flickr.com/groups/thefreshloaf/
That looks really good!!