The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

5-Grain from J.Hammelman 'Bread'

  • Pin It
MANNA's picture
MANNA

5-Grain from J.Hammelman 'Bread'

Here is my first try on the 5-grain straight dough from J.H. BREAD. I baked it at 400 with convection to an internal temp of 190-200. It didnt get the deep color on the outside I had hoped (low oven temp). On my next batch I rubbed the outside with some butter to get a nice sheen on the crust and it looked much better. Inside was good. Very dense but light crumb. Sorry about the pic, its from my camera phone and has a slight red tone to it.

dabrownman's picture
dabrownman

if your oven can preheat to 500 F (No convection), that would be best.  Use as much steam as you can using Sylvia's steam.  I use a 1 C Pyrex cup half full of water with a dish rag rolled up in it that we microwave until it boils.  Put it in the back corner of the oven 3 minutes before the bread goes in.   When the loaf goes in, leave the temp at 500 F for 2 minutes then turn down to 450 F.  At the 12 minute mark, remove the steam and turn the oven down to 425 F convection this time.  Rotate the loaf every 10 minutes until the internal temperature is 205 F.  Your loaf looks under baked at too low a temp.  This hurts the spring and makes for a denser crumb.

A good rule of thumb if you don't have an instant read thermometer is when you think it is done, bake it another 5 minutes.  Go for the deep dark brown crust.

Happy  baking