Mebake's blog

This is the most successful Wholewheat multigrain i have baked so far. The Steaming technique this time was different. I drilled a whole through the roaster Lid and purchased a steamer cleaner to push steam through the hole. This was adapted from The baker steamer set that was marketed in TFL years back, but with much cheaper components.

The result was spectacular: the loaf gained color so fast, and the crust was crispy out of the oven. Oven spring was very good too. I left the loaf in the roaster for 20 minutes (should have been less: the bottom got charred).

This is the same Wholewheat Multigrain bread baked from Hamelman's BREAD, only this time i chose to roll back to my old steaming technique. Furthermore, i increased the hydration from Hamelman's 75% to 90%! the grains are very thirsty!

This is a late bake from Hamelmans "BREAD", chapter 6: Sourdough Rye with Walnuts, only with Walnuts being left out (no stock). This is essentially a 50% Whole Rye Bread. I used HOVIS bread flour for remaining 50%. most of the Rye inthis recipe is fermented.

Obviously, i have done a lousy job on proofing seem side down. I had hoped to get the artisanal effect that Hansjoakim had: here. Reason may be my boule shaping, DMsnyder would you chime in here for an advise of your boule shaping experience from SBFI?

This is Baked from hamelman's 40% Rye with caraway, only without caraway seeds as my wife dislikes them in bread

This Whole Wheat and Whole Rye, was baked from Jeffrey Hamelman's BREAD under Soudough Rye section. It involves yeast in the final dough, with Rye sour as the flavour.

This time, i used 50% bread flour with (12.9%) protein, and 50% Wholewheat Pastry Flour(11%) Protein. I also included in my soaker (Flax seeds, Whole Rye Berries, Whole BuckWheat, and Whole Sunf. Seeds).

This is my 1st attempt at a multigrain loaf, Hamelman's Wholewheat Multigrain with 50% wholewheat, multigrain soaker, and a liquid levain. It is essentially a partial sourdough, with  1tsp yest added to the final dough.

As i only have white wheat on hand, i used white wheat flour, so the crumb is pale. other 50% is All Purpose.

This is a 50% spelt Sourdough I made up, adapting the formula from Hamelman's Mich callier stiff levain:

Levain: 275g @ 65% hydration fed with (40% seplt, and 60% AP)

Final Dough:  - 505g water

                   - 720g Flour (50%AP, 50% WHole SPelt Flour)

                   - 30g (1T) Sea salt.

This is a high extraction Batard from hamelman's "Miche point a callier"

I did not sift the wholewheat flour, i just mixed 90% wholewheat with 10% all purpose.

I deviated somewhat from BREAD. i folded in the bowl for 20 strokes for 4 times at 1/2 hour intervals.

This is a 50% wholewheat from "BREAD". I have finally achieved the color i wanted and the crumb texture i like. THis is a keeper.

To obtain the color, I have improvised enclosed steaming for this one:

Poultry roaster with lid. Under the roaster a stone, and in the roaster lid: a stone squeezed-in in such a way that it dented the lid, but remained in. This way, i can get heat from a stone on top of the loaf, and from under the loaf, all in an enclosed space to trap steam. IT Worked!

Here are the loaves: