The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lesson learned

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asfolks's picture
asfolks

Lesson learned

In baking, like in life, when you think you have a pretty good handle on things something comes along that reminds you that you have a lot to learn. Today's lesson was that I don't yet have the skills for excessive handling of generously hydrated loaves.


The bake today was Hamelman's Semolina Sourdough with sesame seeds inside and out. I thought I could lay my loaf in a tray of seeds without something bad happening, but it left me with a wiggle in my batard.


I mostly stuck to the recipe on this one, just bumped up the hydration a little and added a 20 hour retard and made two 29 oz loaves. All in all, a nutty, fragrant and tasty bread.


Next up, Pain Meunier from Advanced Bread and Pastry, sourdough style.



Comments

Syd's picture
Syd

The wiggle is hardly noticeable.  What stands out far more is that beautiful crumb. :) Was it sour at all with that 20 hour retard?


Syd

asfolks's picture
asfolks

No, not too sour at all. The semolina and sesame seed flavors were really overpowering. I also used my liquid starter which usually gives me a milder result.