Submitted by bakerwendy on September 23, 2008 - 5:04pm
Today the restaurant I work for hosted a buy fresh, buy local dinner. I baked some local sourdough for the event and also made some peach/honey ice cream. I baked nine loaves, more than I have ever made before. I used Vermont Sourdough Bread with Whole Wheat from Hamelman's Bread book. Here are a few pictures. I didn't get any of the crumb but it was pretty open.
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Beautiful!
I love sourdough (especially from Vermont, since I'm from Brattleboro). It's hard to think of anything that could be a better fit for a buy fresh, buy local day, since sourdough is said to be so completely unique to its place. Bravo!
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Cynthia
Shop Near
www.shopnear.net
Terrific
The loaves look great. I make the same sourdough most weekends. I make one free form like yours and the other using in a pan. Have you tried the alternative in Hamelman’s book by replacing the wheat with rye? It’s fabulous!
Regards,
Gavin
Impressive!
Wow - nine loaves and they all look great. Thanks for sharing the pics.
Marni
Nice work
Nice looking loaves, bakerwendy. And by the time you got to the last batch you must have felt ready to open a bakery! They look like you got a very nice oven spring. BTW I make the same recipe, with the WW, and I love it.
Your lucky customers, homemade sourdough AND peach/honey ice cream? They'll be back.
Soundman (David)
Thanks
Thank you all for your gracious responses.
Gavin, I have tried the recipe with rye flour, very good. I was wondering if you have ever experimented with adding more whole wheat to the recipe. I think tomorrow I am going to try making the liquid levain with whole wheat. I will try to remember to post my results.