The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tallahassee Sourdough

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MarieH's picture
MarieH

Tallahassee Sourdough

I finally purchased Jeffrey Hamelman’s Bread. I have been resisting buying another cookbook but the constant references to Bread wore me down. I am now a convert. I took a few days to read the book and found myself saying “I didn’t know that” and “Wow” many times.

I decided to start with the Vermont Sourdough recipe, but since I live in Tallahassee, my levain is southern.  I created a sourdough (levain) culture in January and it is maintaining very well.  I am thrilled with the bread results - the flavor and texture is great. I also made a semolina loaf that is pictured with the two batards. The scoring on the front batard was too shallow. Even though I am fairly experienced with artisanal bread making, scoring still intimidates me.  I hold my breath and slash with minimal confidence.

Back to Hamelman’s book – if you are holding back because you don’t need another bread book, buy it anyway. I have learned about dough temperature, mixing times, and preshaping to name a few things. Because I live in Florida, my kitchen is always warm. I didn’t know I need to start with chilled water to get a proper dough temp (there’s a formula!). The book is written for professional bakers and home bakers and is very helpful for people who want to improve their bread baking skills and end product.

Here are my pictures. And thanks to everyone for being my bread baking neighbors. I value your friendship and willingness to share your bread baking journey.     ~Marie

 

 

Comments

Syd's picture
Syd

Lovely looking bread, Marie.  I have only recently acquired Bread myself and, like you, I have learned so much from it.  It is too much to digest all at once.  It is one of those books that, I suspect, I will keep on referring to and every now and then will realise that I had read a specific comment before but had never really internalised it or understood it fully.   

Your batards have a great crumb.

Syd

Janetcook's picture
Janetcook

Your loaves look great!  Like the name change too :-)

I am new too and had been baking for awhile before breaking down and buying yet 'another' bread book.....like you it was great to have the formulas and explanations and it has helped me a lot in understanding why my loaves were doing what they were doing.

Another great book - I know you don't want another one! - is 'Bread Baking'  by Dan DiMuzio.  His book is very user friendly and has information written out in a different format than Hamelman.  It is more of a text book but very easy reading and easy to find exactly what you are looking for.  Also goes into great detail on creating your own formulas.

You might check it out at you library and see what you think before purchasing another book.  If you do buy it - it is very affordable - under 30.00 on Amazon.

Happy Baking :-)

Janet

shansen10's picture
shansen10

Marie,

I live in Tallahassee too, and have been baking with sourdough for about 3 years now; I love it.  I love this website too, have learned so much here.  It would be nice if we could get together sometime and compare bread notes.

Sue

MarieH's picture
MarieH

Hi Sue:

It would be nice to meet you. Would you like to meet for coffee sometime? I recently retired so my time is somewhat flexible during the day. I live on the north side of town, just to give you a frame of reference.

Marie

shansen10's picture
shansen10

Hi Marie,

I am retired too; isn't it nice?  I also live on the north side of town, in Betton.  Would you like to meet Thurs. 10 am at the Star bucks at 2265 N. Monroe?

Sue

MarieH's picture
MarieH

Sue: please check your Messages area. I have sent you a private response. Thanks, Marie

chefdann's picture
chefdann

Hi all.  I've been baking in Tallahassee for several years and I've discovered that the wild yeast varies in as little an area as one city block. 

I baked bread at a local private dinner club and then was hired as chef at a restaurant on the opposite end of the same block.  Wild yeast raised breads, the same recipe, tasted vastly different in just those few hundred feet.  I don't know the names of the strains or species or whatever might be the case, but I know there was a difference. 

Looking forward to reading more of your Tallahassee Sourdoughs.

Dann

shansen10's picture
shansen10

Hello Dann,

MarieH and I met and had a nice time talking about bread, sourdough in particular.

I would like to know more bakers in Tallahassee.  If you would like to meet for coffee, I would too.

chefdann's picture
chefdann

Hi Sue,

Yes, that would be good.  I think there is a way to do private messaging and there we can set a date.  I look forward to chatting.

Thanks for the thought.

Dann