dmsnyder's blog
Hamelman's Multi-Grain Levain - The third time's the charm.
I made the Multi-grain levain from Hamelman's "Bread" for the first time about 6 weeks ago on Fleur-d-Liz's strong recommendation. I found it very good, but it didn't blow my socks off. Strangely, it developed a more delicious flavor after having been frozen and thawed. I thought the many flavors of the grains and seeds melded.
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Hamelman's Whole Wheat Levain
I made the Whole Wheat Levain from Hamelman's "Bread" this weekend. It turned out just okay. The taste and texture are fine, but, although there was pretty good oven spring, there was disappointing bloom.
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Greenstein's Pumpernickel
Jewish pumpernickel is one of my favorite breads. I have made it only a couple times before, once from Greenstein's recipe in "Sectets of a Jewish Baker" and once from Reinhart's recipe in BBA. But I've never really followed Greenstein's recipe to the letter, because I've never had any stale rye bread with which to make altus. Well, a few weeks ago, I put what was left of a loaf of Greenstein's Sour Rye bread in the freezer with which to make altus, and this weekend I made "real" Jewish Pumpernickel using altus, pumpernickel flour and first clear flour.
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Hamelman's Multi-grain Levain
On Fleur-de-Liz's strong recommendation, I made Hamelman's Mult-grain Levain yesterday - a double recipe, in fact. Not incidentally, this was the first bread I've mixed and kneaded using my new Bosch mixer. (See my previous blog entry for details.)
I had a slice ... well, two slices actually ... for bedtime snack last night and some more, toasted, this morning.
I had a slice ... well, two slices actually ... for bedtime snack last night and some more, toasted, this morning.
Maiden voyaqe of the BUP
I think I gave my new Bosch Universal Plus mixer an adequate first trial this afternoon.
Last week, when I was effusing about how wonderful Hamelman's Sourdough Seed Bread was, Fleur-de-Liz came back with something to the effect that it was okay, but Hamelman's Multi-Grain Levain is really good.
This intelligence merged with my wanting to give each of my office staff a loaf of home-baked bread tomorrow, which is our last work day before shutting down until after New Year's Day.