JoshTheNeophyte's blog

Yesterday i moved one notch further on my journey through Hamelman, attempting his Vermont Sourdough with Increased Whole Grain.  Ambition got ahead of my scheduling ability: as soon as I had mixed the flour and water, I realized that i wasn't going to finish in time for my evening plans and this bread was going to be an experiment in extended fermentation.  Despite doubling the fermentation time from the recipe, the results were pretty, darn good.  If Forkish's times are far too long, are Hamelman's schedules too short?

OK.  The title is mis-leading.  I actually baked an FWSY country blonde but my intention is to work my way through Hamelman.  Why did I bake the FWSY?  I wasn't able to get home from work early enough to start the Hamelman Vermont Sourdough that I planned.  My starter was ready to go, so i needed to do an overnight bulk ferment.  FWSY recipes cater to that.