The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman Seeded Sourdough

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txfarmer's picture
txfarmer

Hamelman Seeded Sourdough

Baked this one this past weekend and one of my favorites so far! Not just the taste, which is complex and fragrant, but also the look of it. After continuous adjustment in my methods, I finally get a crust and crumb I am pleased with:






 


My other Hamelman effort was less than successful though, my 2nd try at the Horst Bandel Pumpernickle failed again. The first time I suspected I kept the dough too dry (overcorrecting after reading about the "too wet" problem), so this time I increased water, the dough felt similar to me as the 100% rye I made earlier. It rose OK during proofing, but didn't fill the pullman pan during the bake. It didn't exactly fall, just didn't grow any. I am rather puzzle about this one, I checked and checked my measurements (including the pan size), and this bread is very time consuming to try again, and again, and again! Sigh, but I am obsessed, I am getting more rye berries today so I will give it another shot this weekend, maybe even wetter? Or maybe I should mix/knead the high gluten flour with water first before adding the massive amount of rye flour/soaker?


Another one I want to try next is his cheese bread. However, I want to eliminate the instant yest in the forumla to make it 100% sourdough since I plan to give it an overnight cold proofing, anyone has tried it before?

chouette22's picture
chouette22

And the bread looks fantastic too!

txfarmer's picture
txfarmer

Thank you!

arlo's picture
arlo

I can only wish my attempts at Hamelman's Breads turned out that great!
Wonderful work! And by the way, did you use a stand mixer, or by hand with stretch and folds?

Can't wait to see your other works of edible art!

txfarmer's picture
txfarmer

I used my KA to mix until medium developement (autolyse for 30 minutes, mix at low speed for 1 minute, medium speed for <2minutes), then I folded twice during fermentation.

SylviaH's picture
SylviaH

Beautiful loaf and your slash marks make a lovely pattern!


Sylvia

txfarmer's picture
txfarmer

Thanks! I learned a lot of tips from here.

weavershouse's picture
weavershouse

Your bread is beautiful, great job. Did you proof that loaf in that round banneton?


 


weavershouse

txfarmer's picture
txfarmer

Ha, no, I proofed it in an oval banneton, otherwise it'd be quite a skill to get an oval loaf from a round banneton. :P The round one is just for picture purpose in this case.

LindyD's picture
LindyD

Lovely results, txfarmer.


Mr. Hamelman's cheese bread is very nice.  I baked it this spring, using Parmigiano Reggiano.


It was a strong tasting bread, but that's what I sought.  No wimpy cheese for me!


And yes, it makes fantastic croutons and bread crumbs.

txfarmer's picture
txfarmer

So glad you dropped in, I searched and found your cheese bread post, and have been very encouraged by it, hope mine would come out half as good!


You did use the yeast though right? I am a bit confused about his timing here. Even with the yeast, he said to fermentate for 2.5 hours and proof for 1.5 to 2 hours? Those look like sourdough time to me. I plan not to use yeast at all and proof it in the fridge, just a bit worried that the fermenation would last very long without yeast (if it needs 2.5 hours with it!). How long did it take you?

LindyD's picture
LindyD

Yes, txfarmer, I used  .1 oz yeast as called for.  The first time I try a new recipe, I follow the instructions in the formula precisely since that's the only way I'll be able to experience the bread the author intended.  The Hamelman formulas I've baked have been pretty much foolproof. 


I didn't keep notes, so I can't give you the precise time of the final fermentation.


When I make this bread again, I definitely will retard it overnight. 


If you look at the sidebar on page 181, you'll see that Mr. Hamelman notes the bread can be retarded for up to 18 hours at 42F and if doing so, to reduce the yeast to .5 oz.


Will be interested in seeing your results if you try it with the stiff levain only, and no yeast.

txfarmer's picture
txfarmer

Yeah, I saw that note in his book, he said to use "at most" 0.5oz, which makes wonder whether 0 would be OK, I guess I just have to try!

plevee's picture
plevee

I routinely make this bread and the both the 5 grain sourdoughs in his book without any yeast when I retard the loaves. I've had no problems & good results.


Patsy

hansjoakim's picture
hansjoakim

Picture perfect!


Gorgeous photos of a brilliant loaf!!

txfarmer's picture
txfarmer

Thank you for the encouraging words!

dmsnyder's picture
dmsnyder

Nice job on one of my favorite breads.


David

txfarmer's picture
txfarmer

Your post about it inspired me to give that recipe a try. Your scoring tutorial helped me a lot too! For the first time I got nice ears, and I really did NOT have to slash that deeply, just like you said!

dmsnyder's picture
dmsnyder

I'm happy to see your great progress and hear that you are happy with it.


David

cake diva's picture
cake diva

And I bet it tastes as good as it looks.

Mati's picture
Mati

Absolutely beautiful.  What size  banneton did you use?,  did you make two or three loaves?


 

txfarmer's picture
txfarmer

It was a 10.5inch oval banneton, a tad too big for the dough, but still worked. I halved recipe and made one loaf, which is around 1.5lbs.

SallyBR's picture
SallyBR

Not sure if anyone WITH the book in hand is around.... I am too anxious to know the recipe and don't want to wait until I get home to check it out


 


what kind of grains/seeds go into this loaf?   I have never been able to find wheat berries - please, tell me he does NOT call for those.....


 


signed,


 


Anxious in Oklahoma


 


 

SallyBR's picture
SallyBR

Txfarmer, this is a beautiful, artisitc loaf! What a masterpiece you made....


 


I am really looking forward to trying this one after seeing your results!


 


(I am amazed that you can follow the BBA Challenge and at the same time pull breads such as this one "on the side"... :-)   Impressive!

txfarmer's picture
txfarmer

What can I say, we need A LOT OF bread, especially considering it's just my husband and I, plus our dog who does occasionally get some of my less successful creations. This one though, he didn't get any, we humans hogged it for ourselves. :P


It uses flaxseeds (soaked over night), sunflower seeds and seasame seeds (both toasted), very fragrant. There's another recipe just before this one in that book, which uses five grains, it's also very good. If you are interested, go to the following link for more pictures of the bread and making process:


http://blog.sina.com.cn/s/blog_5e15a7120100fh3b.html

SallyBR's picture
SallyBR

THANK YOU!