The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Homemade Bread Day 2016, Hamelman's Country Bread

OldWoodenSpoon's picture
OldWoodenSpoon

Homemade Bread Day 2016, Hamelman's Country Bread

I love Jeffrey Hamelman's book Bread!  It offers many recipes that could qualify as my favorite, so I just don't bother to choose. Often, what I bake is driven by how much time I have, and for Homemade Bread Day I did not have a lot of time.  Because of that, I chose Country Bread.  It uses a biga that provides 50% pre-fermented flour for flavor, but also includes only a short prep cycle that fit my schedule.

I used even less yeast in the biga than the original formula calls for so it could ferment for a long time, enabling me to set up the biga late at night and not have it mature until late on the next afternoon, when I would have time to bake.The strategy worked out well, and the loaves came out of the oven late that night, just in time for bed.  Don't you just love slipping into bed with the aroma of fresh baked bread filling the house!?

These loaves are destined for gifting so I won't be able to get a picture of the crumb.

Happy Homemade Bread Day!
OldWoodenSpoon

Comments

dabrownman's picture
dabrownman

to be very happy!  Glad you could join in the Homemade Bread Day fun.

Happy baking OWS

OldWoodenSpoon's picture
OldWoodenSpoon

Thanks for the kind words.

OldWoodenSpoon

leslieruf's picture
leslieruf

it is great how the process can be manipulated to fit our schedules isn't. 

Leslie

OldWoodenSpoon's picture
OldWoodenSpoon

and even better when elongating things because it improves flavor with every extra hour.  And the neighbors are none the wiser about it either. :)

Thanks for the friendly words.
OldWoodenSpoon

PalwithnoovenP's picture
PalwithnoovenP

The slower ferment surely add more flavor. Great gifts for those lucky neighbors!

OldWoodenSpoon's picture
OldWoodenSpoon

Thank you for the kind words, and for takeing the time to stop by!

OldWoodenSpoon