gavinc's blog
Keeping up the baguette practice.
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.
Community Bake - Semolina / Durum and similar grain bread
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
Vermont Sourdough with whole-wheat
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.
Five-Grain Levain - Hamelman
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.
Golden Raisin Bread - Hamelman
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.
My submission to the Rye Community Bake.
My submission to the rye CB can be found here:
Test Run 3 stage rye sourdough
This last weekend I did a test run of a 3-stage fermentation rye sourdough. I know a little about how rye behaves, so I thought “What could go wrong?”. I chose Hamelman’s Three Stage 70 Percent Sourdough Rye. I recalculated for a 750-gram boule.
The first issue was that the recipe called for medium rye flour. I only have home-milled whole rye. Lance advised getting a 40# mesh to get something close to medium rye. I was keen to proceed anyway and went ahead using whole rye.
