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.
I've made this several times lately and it's now on the regular bake list. I wish I had discovered this years ago.
Cheers,
Gavin
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
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.
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 CB can be found here:
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.
