The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vermont Sourdough - Hamelman

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Bart's picture
Bart

Vermont Sourdough - Hamelman

I made this one from the Hamelman 'Bread ' book. This is the best book (manual) I own. I think the result was very good. I am kinda proud of this one. Enjoy the pic.

The crust was (Oh My God) crispy (sharp as a razor blade) and also not too thick, the crumb looks perfect and the taste was great. There's another Vermont Sourdough recipe that I am going to bake today. Hope it will be as good as this one.

browndog's picture
browndog

 Looks perfect. Are you a stand-mixer or a hand-mixer kind of guy?

weavershouse's picture
weavershouse

Love the color and open crumb. Great job. weavershouse

bwraith's picture
bwraith

Bart,

That does look absolutely perfect. Nice work. Like Browndog, I was wondering about how you did the handling. I'm especially curious these days because I was a "hand-mixer kind of guy" and now I'm playing with a DLX mixer to see how that goes, so for the moment I'm a "stand-mixer kind of guy" (I think browndog is a hand-mixer kind of gal). It's interesting to know how that very nice result was achieved.

I'm a big fan of Hamelman's "Bread", also. You might like the Essential's Columbia recipe from Artisan Baking by Glezer, given you like this type of bread.

Bill

 

Bart's picture
Bart

What Hamelman seems to teach is to under mix the dough and fold it instead, did fold it twice.  I also used autolease.

But yeah, I used my heavy duty Kitchen aid stand mixer.  Also the next batch that is retarding in the fridge right now is also slightly under mixed and had one fold.

I hope tonight the result will be as good as this one.  Let's hope so.

@Bill, I don't own the Glezer book yet, will put it on my wish list.

bwraith's picture
bwraith

Bart,

I've tried going for more heavy mixing, which the DLX can definitely do well. I've had good results that way too. However, if I had to say which breads came out best, I think mixing a little less, using autolyse, and folding more would have to be my choice. When I've mixed more aggressively, I tend to get a more uniform hole structure, which is nice in some cases, like for a sandwich bread. When I want that artisan look with the irregular holes, large and small, it seems to work better to undermix, raise the hydration a little, and fold more later.

Good luck with the next one.

Bill

hefetc's picture
hefetc

So, on the second loaf you only folded once? How did it turn out? Was the crumb on the second loaf less open? A week or so ago, zolablue had hypothesized that more folding increased the openness of the crumb. When the holiday craziness is over (and I'm baking regular bread instead of cookies and sweet bread and all the other stuff) I was plannign to do some testing on this. What did you find?

Bart's picture
Bart

a picture on my blog, please notice that the recipe has more whole grain in it, so I cannot compare 100%.  I do notice that the crumb however has large holes, but they don't seem to be as large as the loaf in the pic above (the one I folded twice.)  

So Zolablue might have a point, I need to test this.  I baked another loaf today and it has been folded twice instead of once, it's also one with increased whole grain, so I should be able to notice if it has a different crumb.  

Here is my blog :

www.ladiesfromneptune.com

To make it easy I post the pic of the second loaf (folded only once-increased whole grain.)

When I slice the other loaf tomorrow I will post it to my blog and get back here.

 

 

ehanner's picture
ehanner

That's a great looking SD loaf Bart. The crust is carmalized perfectly and looks delicious!

So the lesson is you are confirming that less mixing, more folding helped this formula? Thanks for working on this. It's a fine point but I think the distinctions you are working on will make a great standard.

Eric 

Bart's picture
Bart

Thanks for the feedback, yes, less mixing  and more folding for this particular formula.  Mister Hamelman explains in his 'Bread' book.  Kudos to him.

The bread tastes/looks awesome!  I love it! 

dmsnyder's picture
dmsnyder


David

Bart's picture
Bart

Here's the pic of the crumb.  It seems that the second fold had a positive influence on the loaf.  The previous loaf with increased whole grain did not seem to have these larger holes.

 

 

 

tattooedtonka's picture
tattooedtonka

Very nice pic's Bart.

And I agree "Bread" is an awesome book.

TT