This is my first bake of 2026 and is my go-to dough. I have made this bread well over a hundred times, and it is popular with many people who receive loaves from me. This bread is Jeff Hamelman's Vermont Sourdough with Increased Whole Grains (from the second edition of Bread).
For anyone curious about French Folds (aka slap-and-folds) this is a great dough. The hydration is moderate, and the large proportion of bread flour gives the dough a nice strength. There is also nothing special or tricky about this dough (except, perhaps, that it has such a great flavor and is so easy to make).
From this bake, the two large loaves went to my cardiologist and his staff. We kept the small loaf, and here is a photo of it alone.
The crumb is not airy and instead is perfect for spreading peanut butter or anything else. Of course, the bread tastes great by itself too. Here is the crumb.
Anyone who has seen photos or videos of dough that has an extremely smooth exterior after mixing and especially after going through the bulk fermentation should try French Folds. You would not believe what a difference the technique can make in producing a superb gluten network.
Happy 2026 and happy baking.
Ted
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I’ve not tried any of his formulas unless they appear here on TFL in one form or another. I gave away almost all my cookbooks a couple months ago to our library’s monthly sale. I never opened them anymore. I pretty much rely on what I’ve picked up on TFL and my own variations.
Your loaves have lovely characteristics crust and crumb. c
Thanks for your comments. If you want the specifics on what I do for this bread, send me a private message and I'll reply with the detailed recipe.
Ted