The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mr. Hamelman's Roasted Garlic Levain

breadsong's picture
breadsong

Mr. Hamelman's Roasted Garlic Levain

Hello, These loaves are to bring to a New Year's potluck (no crumb shot...although the bread smells so good I'd dearly love to cut into one so I can taste it!).

Inspired by louie brown's Olive Leaf scoring to evoke the olives in his bread, I tried to score little garlic bulbs on the tops of my loaves.
They turned out looking more like strange, animal paw prints...!   :^)



This dough fermented beautifully - I hope there will be a nice crumb once it's cut & that everyone likes it!
Happy New Year! from breadsong

Comments

louie brown's picture
louie brown

I was about to post that I admired your scoring before I read your post. And I do! That curve is lovely and graceful. I am going to try it on my next batard.

breadsong's picture
breadsong

Hi louie, thank you so much! from breadsong

Syd's picture
Syd

Beautiful looking loaves!:)

breadsong's picture
breadsong

Thank you Syd! - from breadsong

Franko's picture
Franko

Hi Breadsong,


Gorgeous bread as usual! This is a great formula that I'm sure will give you the crumb you're looking for, if appearances are any indication.The slashing is very pretty IMO. If you've never tasted this bread before make sure to have some evoo to dip it in or maybe a soft cheese to spread on a warm slice. You'll love it!


Have a very happy New Year!


Franko

breadsong's picture
breadsong

And a very Happy New Year to you too! Thank you for your compliments!
Yes, the cheese and good evoo are must haves to go with.
I just added another crust shot - crackles have appeared.
There is some Red Fife! in this bread - FYI... - from breadsong

Franko's picture
Franko

Is this your 1st time using the RF? I'm interested to hear your impressions of it re: mixing and hydration adjustments (if any) and of course flavour. The crackly crust indicates you nailed all the right elements, such as final proof, steam and oven heat. Nice baking breadsong!


Franko

breadsong's picture
breadsong

I will let you know how this bread tastes. I've used the Red Fife in Mr. Hamelman's Pain au Levain with Whole-Wheat Flour as you did...post to follow...
Thanks again, so much, from breadsong

Mebake's picture
Mebake

Very nice looking batards, breadsong! The crumb shot would have been welcomed.. Lovely scoring too!


 

breadsong's picture
breadsong

Hello, Thanks for writing - I'm grateful for Mr. Hamelman's book and another really good formula to work with. This dough bubbled to life and the roasted garlic aroma was fabulous - start to finish - when making this bread; I really enjoyed the process when making this one!  from breadsong

ehanner's picture
ehanner

Beautiful breads, Breadsong. Happy New Year to you and yours!


Eric

breadsong's picture
breadsong

Wishing you a very Happy New Year too! from breadsong

SylviaH's picture
SylviaH

Lovely pattern and cracks in the crust..great for New Years!


Happy New Year, breadsong!


Sylvia

breadsong's picture
breadsong

I was really pleased with how the crust turned out. I was hopeful - the loaves sang nicely after coming out of the oven - such things make me happy!
Wishing you a very Happy New Year too! from breadsong

hanseata's picture
hanseata

scoring, looks a bit Celtic.


Karin

breadsong's picture
breadsong

I was winging it but may try this again - from breadsong