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gavinc

This is my first attempt at baking Hamelman’s bagels. Dough made and shaped the night before, then refrigerated overnight, then boiled and baked early this morning. I also tested my DIY bagel boards. Hand-mixed, kneaded and shaped. The final shaping was to join the ends to seal the ring, however, my arthritic hands wouldn’t quite manage, but generally very pleased with the results. Tasted very nice and slightly chewy. Cream cheese at the ready!

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gavinc

This is my submission to the Community Bake - The No Comfort Zone Bake.

The write up is here: 

Community Bake - The No Comfort Zone Bake | The Fresh Loaf

Cheers,

Gavin

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gavinc

I wanted to post about baking three baguettes at the same time in our home oven and how easy it was to load the doughs onto the baking stone using my DIY dough loader.

Developing the dough went well as did the shaping, proof and moving the dough to the loader. Trouble struck when I scored the dough as my lame was blunt. The lame dragged the dough rather than cutting neatly, resulting in jagged and ugly scoring. My concerns are evident in the baked loaves.

What did go well was the ease of quickly loading the baguettes into the oven, evenly spaced without too much loss of heat or steam. I have successfully maximised the capacity of the oven and baking stone. These baguettes are each 315-gram dough and 36cm long.

The crust was crisp, and I am reasonably happy with the crumb.

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gavinc

Getting ready for our camping adventure over Easter with family. Baked these Hamelman's Traditional English Hot Cross Buns today. I may have to bake another lot. These are 75-gram dough each; formula below.

 

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gavinc

I have to practise making baguettes occasionally or I lose the mojo. Today was baguettes with poolish (Hamelman). They are the longest I can fit into my oven; I may have to drop off a few grams of dough to get them a bit thinner. I've put them into the freezer for the unexpected "drop-in".

Cheers,

Gavin.

 

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gavinc

I've made this several times lately and it's now on the regular bake list. I wish I had discovered this years ago.

Cheers,

Gavin

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gavinc

This is the link to my submission to the Community Bake - Semolina / Durum and similar grain bread.

Bake #1 - Semolina Bread - Hamelman

Community Bake - Semolina/Durum and similar grain breads | The Fresh Loaf

 Bake #2 - Durum Bread - Hamelman

Community Bake - Semolina/Durum and similar grain breads | The Fresh Loaf

 

Cheers,

Gavin.

 

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gavinc

This is a 10% whole-wheat sourdough that is our everyday bread. It is great in the morning with bacon and eggs and an extra slice with vegemite or a jam. I bake it once a week or sooner if we run out. I gift a loaf to the guy next door occasionally as he mows our front nature strip when he is doing his own. A great sourdough that I have been baking for years and never misses.Cheers,Gavin

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gavinc

This is Hamelman’s Five-Grain Levain. I used the same grains as per the formula; cracked rye, flaxseeds (sold here as linseed), Sunflower seeds and oats. I made the cracked rye by milling the rye very coarsely, then sifting with a 40# mesh sieve.

I recalculated for a 750-gram dough (to suit my banneton) and have included the formula below.

I mixed the final build of the levain about 5 pm the day before and made the soaker at the same time. The levain and at its peak by 7 am the next morning.

The flours are bread flour (11.5% protein) and home-milled whole-wheat. The overall hydration is 98%! I mixed and kneaded by hand and tried not to add too much extra flour, but it was a struggle not to as I had to keep flouring my hands to keep them dry. The dough was very sticky but became less so after 15 minutes of stretch and folds.

I was not intending to retard the proof, so I chose to bulk ferment for 1 ½ hour with a fold at 45 mins. Shaped into an oblong and proofed for 1 hour at 25C/76F.

I scored the dough laterally with a serrated knife and baked. The dough held up reasonably well when moved from the couche to the peel and scored.

The bake went well with a good oven spring and the loaf took on a nice rich colour. I allowed the loaf to cool before slicing.

Tasting: Hamelman states “This is one of the most delectable breads I have ever eaten”. A big statement which is why I wanted to bake this. I was not disappointed, the flavour from the overnight levain added a lovely character and combined well with the choice of grains. The small amount of IDY did not detract and helped to create a medium-light crumb. The aroma when slicing was enticing.

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gavinc

This is Hamelman's Golden Raisin Bread. The baked loaf tasted very nice. I used organic raisins and some seemed to erupt through the surface in the oven. I increase the raisins next time. The crumb was nice and light for this bread. I'll post the formula below.

Process – Golden Raisin Bread  
PrefermentsLiquid levain  
MixingType of mixerby hand  
First FermentationLength of time12-16 hrs 
  Temperature21C 
Final DoughDDT25C  
MixingType of mixerHand 
 Mix style    
 3 speed    
 Stretch & fold15 mins  
Bulk Fermentation    
 length of time1 to 2 hours 
 number of folds1 if 2 hour fermentation
 timing for folds1 hr  
 dough temp25C  
ShapingOblongDivide 680g 
  Pre-shaperound 
  Resting time20 mins 
  Shape round or oblong
  Proofing devicebanneton 
Proof & BakeFinal Proof time50-60 mins25C
  Oven typeMiele with steam
  Steam 5 mins prior 
    & first 10 minutes
  Total bake40-45 mins 
  Temperature238C15 mins
    221C25-30 mins

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