The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's Black Bread

siuflower's picture
siuflower

Hamelman's Black Bread

Hamelman's Black Bread, I followed  his direction exactly and found the breads had  little oven spring. But the favor and taste are wonderful. 




I buy the Organic Baby Spring Mix every week for salad. I saved all the containers for storage. I found it made a wonderful bread box and also good for bulk fermentation. You can see through the container. 


SylviaH's picture
SylviaH

Nice Bread...I also save these containers..they come in handy for all sorts of things! 


Sylvia

siuflower's picture
siuflower

Thank you for the kind words. 


Siuflower


 

xaipete's picture
xaipete

Hi Siuflower. Your bread looks very tasty. If you want to get a little more oven spring you could try adding a little vital wheat gluten and or baking it under some type of cloche.


--Pamela

siuflower's picture
siuflower

Hi Pamela,


 


I did add 2 Tbsp vital wheat gluten in the recipe and I followed Hamelman direction to the T, the bulk fermentation was only 45 minutes and the last proofing was 60 minutes in 80 F temperature. I heated the oven for 30 minutes with the baking stones before the proofing time was up. I added the hot water in the steam pan that was on the lower rack, baked the breads for 15 minutes at 460 F and then turn down the oven to 440 F baked for another 30 minutes. I think the breads need more time for the last proofing may be half an hour more. The breads still turn out good but not enough oven spring that all. I will bake this bread again, I will give it more time to the last proofing and bake it in my 5 Qt cast iron pot. Thank you for the suggestion.


 


Siuflower