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I have made this bread before, and posted on it here: http://www.thefreshloaf.com/node/17539/slight-variations-two-more-formulae-hamelman039s-quotbreadquot

The original formula can be found in:

Hamelman, J. [2004] "Bread: A Baker's Book of Techniques and Recipes" New Jersey: John Wiley and Sons   pp. 213 - 214

Changes I introduced this time round:

This is my first golden raisin bread. I used Bread flour for both Whole wheat and White. I handeled the dough more than i should, and thus deflated it considerably. The house smelled of Raisins! Really nice bread, and i bet it would taste better toasted.

Most of the breads we baked in the Artisan II workshop at the San Francisco Baking Institute (SFBI) are found in Michel Suas' “Advanced Bread & Pastry” (AB&P) textbook. A couple of the breads I and the other students enjoyed the most are not, and one of them was a delicious Walnut Raisin bread made with a firm levain and a small amount of instant yeast.

Hello, There have been so many beautiful Panettones baked and posted about here on TFL this Christmas season.
Thanks Daisy_A, SylviaH and others for your inspiration!

These Panettone are from Artisan Breads at Home by Eric Kastel. This is a sponge bread, mixed and baked today. They are flavored with orange zest, candied orange peel, chopped chocolate and chocolate ganache! Advanced Bread and Pastry has a chocolate glaze for Panettone so that's what I used. It is thinner than the glaze Sylvia used - next time I may try hers - it was so attractive.

Hello, and special thanks to Larry for posting about his Cheese Bread!
My husband loves cheese bread so I made this for him, shaped as a Celtic Knot, for Christmas.
I followed Mr. Hamelman's method for retarding the dough, to help with shaping with the strands.
Somewhere along the line I found this post on shaping, so tried it out:
http://piroulie.canalblog.com/archives/2008/09/12/10232468.html


The baked loaf:

Hello, I wanted to have some good bread to make the turkey stuffing with. Mr. Hamelman's formula for Un-Kneaded, 6-Fold French Bread looked good so I wanted to give it a try. Instead of the 5 baguettes as instructed, I roughly shaped two big loaves. This dough was 73% hydration.
We couldn't resist and cut some to make sandwiches for lunch today.
Another really, really good bread from Mr. Hamelman!!!

The ramping up for the holiday sales started about two weeks ago, but this week was definitely the bulk of it all. Each day started at the crack of the middle of the night, 1 a.m. when I awoke to get ready for the big days of baking starting promptly at 2 a.m. all this week. That meant going to bed at about 5 p.m at night, and focusing on being rested for those 12 hour days of baking.