The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman’ a Five Grain Sourdough

Benito's picture
Benito

Hamelman’ a Five Grain Sourdough

 

I had another go at this bake, but made a few mistakes right at the start.  Rather than using the recommended 214 g of bread flour and 109 g of water for the final dough, I accidentally use 321 g bread flour and 243 g of water which I reduced to 236 from the total formula column, yikes.  Other changes I made include reducing the soaker water to 150 g.

I’m quite happy with the end product considering the accidental changes I made.  This was the largest loaf of bread I’ve made to date and it kind of overflowed my banneton which is better sized for 750 g loaves.  So taking that into consideration I’m pleased.

Comments

Bread1965's picture
Bread1965

Benito - you've become a very fine baker! Congratulations. It looks very good!

 

Benito's picture
Benito

Thank you, that is nice of you to say.

Benny

Martin from KAF's picture
Martin from KAF

I worked with Jeffrey for almost 12 years--he would give you a thumbs-up on this loaf!

Love how well fermented the crumb is.

Good job!

Martin Philip
KAF

Benito's picture
Benito

Wow, thank you Martin, that is really nice of you to say.  I like many others really like the flavour of this bread.

Benny

wally's picture
wally

That is a gorgeous loaf of bread with a wonderful crumb! If I could achieve that every time I baked I’d be ready to die and go to heaven. But as Jeffrey is fond of saying, “There’s always tomorrow.”

Benito's picture
Benito

Thank you Wally, I wish I could achieve this crumb every time as well.  I’m still a relative newbie and still trying to improve my technique and skills.

I’m always so happy when I have a good bake that I can be proud of.

Benny