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Durum Bread from Bread by Jeffrey Hamelman

The second edition of Hamelman's Bread includes 40 new recipes. This is the first of the new recipes I have made. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour.

I didn't know where to post this but check your bags people.

http://www.kingarthurflour.com/voluntaryrecall/

Cheers,

Wingnut

I hope to have news to share with everybody soon ...

I am busy ...

I am going going to get busier ...

I am being challenged ...

I am finally earning a wage ...

[url=http://www.flickr.com/photos/67856223@N06/8500028166/][/url]

Stay tuned ...

Cheers,
Phil

Sending this to Yeastspotting.

Click here for my blog index.

I bought three of Peter Rinehart's books, read them avidly, then vowed that they would not just sit on the shelf and provide inspiration. Instead I decided to work my way through the Artisan Breads book. I reckon if I can master all of these recipes ('master' might be too ambitious - let's aim for 'do a reasonable job of them') I just might be able to claim to be a breadmaker.

I've been keeping a diary with some pictures as I've gone on. The first three cunningly evaded the camera. Here is no. 4 'Pain au Levain', made on 6th December 2012.

I adapted this from a Dan Lepard recipe by reducing the sugar and adding some walnuts for some all important nutty crunch. This recipe makes lots of muffins, about 18-20 of the things, but it can also double as a simple moist cake mix, so you might like to line a tin with non-stick paper and make a tray-bake to freeze. Dan suggests eating straight away drizzled with lemon water icing. I usually halve the recipe to make 9 muffins and they freeze very well.  Once defrosted I give them a quick zap in the microwave and serve with some greek yoghurt.

Ingredients:

125g bran

Some of you will be aware that I am currently working as a contract baker for Dunbar Community Bakery, covering 4 nights of breadbaking each week.   I began this assignment in early January, and it is set to run until at least the end of March.   I am continuing to sell at 3 Farmers' Markets every month in addition to this contract work.

I walked into my specialty foods market, and there they were,  staring back at me.  Sitting next to the key limes and tangelos,  the yellow-orange skinned globes begged me to stick a nose in the display.  Bergmont orange season, short lived as it is, had arrived.  Almost without thinking, I tossed a few into my basket.

This week we again baked, a little late as usual, with the 3 GMA’s.  This weeks bread was banana bread.  We were flat out of deserts around here and had been forced to eat Russell Stover candies for a few days, not the best option. So, when I saw the GMA’s fine examples, I knew my apprentice had to chime in with her take.

Natural Levain loaves

"Old Dough" leavened loaves.

As promised on this thread:

http://www.thefreshloaf.com/node/31902/old-dough