Hammelman's Vermont Sourdough
Over the past weekend I thought I'd get into one of my books that I haven't baked from yet, "Bread" by Jeffrey Hammelman. Being a sourdough fanatic I decided to start with a sourdough and selected the Vermont sourdough, which appears to be one of Hammelman's standbys. I had great results with the formula and this bread may become one of my favorites if I can repeat the results. I followed the formula fairly close, however following the mix the dough felt a bit on the dry side and I added about a tablespoon of water. Once the dough had a chance to autolyse and I did two folds I decided I probably didn't need to add the water as the dough was really on the sticky side. I let the formed loaves rise in a cool place to try and develop the flavor a bit and baked until I had a pretty dark crust. I scored the loaves but they were pretty wet so it was almost a rustic looking loaf. The oven spring was impressive and the crumb is very open. It tastes great too! I'll be making ths loaf again soon!