Beer, harvest and pullman breads
I'm having a good time baking my way through "Bread" by Jeffrey Hamelman. Here are three Hamelman formulas I tried recently.
This beer bread used two starters - a liquid levain and a rye sourdough. According to Hamelman, each starter contributes different flavor characteristics to create a nice, full-flavored bread. I baked the loaf on a baking stone. Instead of a cast iron combo cooker or "magic" SS bowl, I decided to try Sylvia's hot towel method for generating steam. The oven spring was not very impressive and I didn't get "ears", but I'm not sure if that was because I didn't create enough steam or if I didn't develop and/or shape the dough properly.
When eaten plain, I found the bitterness from the beer too strong, but other eaters quite liked the taste. Although, when eaten with some pastrami, I hardly detected any bitterness. The crumb was wonderful. It was moist and slighty chewy. And it had that nice sheen from the gelatinized starch.
Even though it's springtime, I was dying to make the harvest bread which is a walnut loaf with golden raisins and dried cranberries. As you can see my bread turned out very dense and slightly gummy. Slices tasted okay after toasting, so it wasn't a complete loss. I should have extended my fermentation since I did not add the optional instant dry yeast. I was a bit absent minded that day since I was suffering from a terrible migraine. I read somewhere that a baker's feelings are present in the product they bake. I don't know if that's true or not, but my head was definitely feeling dense and gummy that day.
My mom is a huge fan of pain de mie so I made her a pullman loaf. I prefermented 17% of the flour and also added about 10% discarded starter with the hope of extending the shelf life. I've had a 13x4x4-inch pullman pan for years now and I normally use it (without the lid) for baking tea cakes. This is the first time I've used the pan for bread. I've never noticed until now that my pan is not completely square! The pan is 3/8-inch wider at the top than the bottom which gave me a trapezoidal shaped loaf.
And now a non-Hamelman loaf. I'm still practicing my Tartine basic country bread.