The Fresh Loaf

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prijicrw's blog

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I used Hamelman's formula for this classic Vermont Sourdough. Used Heartland Orgranic flours that I found at Whole Foods. Dough was hand-kneaded and retarded overnight. Baked on 2 inch firebrick and covered with aluminum roasting pans ($1 at Dollor store) for first 20 mins of baking. Sorry there is no crumb shot, but trust me that it was as soft as a pillow! I attribute my success to the gentle kneading, organic flour, and aluminum covers. Enjoy!

prijicrw's picture

I adapted this recipe from Hamelman's Bread, page 113. I followed his timings closley, and just changed the size of the recipe to what I feel works best with my mixer (Cuisinart 5 quart). I also changed the overall hydration from 68% to 65%. Loaves came out with a thin & crispy crust and light & nutty crumb - would certainly make great baguette dough.


270 grams flour

165 grams water

1/8 teaspoon yeast

5 grams salt

Final Dough

190 grams water

1/2 teaspoon yeast

275 grams flour

5 grams salt 


Makes two 450 gram loaves.

prijicrw's picture


By adding some yeast to speed up my winter sourdough baking I received teriffic results. I used my Cuisinart 5 quart mixer for kneading and 8 inch proofing baskets.


White Levain Multigrain



270 grams H2O

¼ teaspoon (heaping) yeast

170 grams starter (100%)

460 grams flour

10 grams salt

1 cup mixed seeds/grains (add ¼ cup boiling water during autolyse)


1.     Autolyse 20 minutes

2.     Mix 6 mins medium speed, 4 mins med-high, then at seeds for 2 mins

3.     Bulk ferment 2 hours at about 78-80 degrees (warm oven) w/ fold at 1 hour

4.     Divide - preshape – rest 15 mins

5.     Shape

6.     Proof 2-2.5 hours

7.     Bake at 475-500 for 30 mins w/ steam at 3 & 6 mins 


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