pmccool's blog

Although this bread is the topic of a number of posts here at TFL, I wanted to make it as presented in Hamelman's Bread (as nearly as possible) so that I would have a baseline for future bakes.  Since making it, I have re-read most of those posts and recognize some things that I will employ for the next attempt.

Yes, baking instructors have homework, too.  And both of this week's bakes are geared to upcoming classes that I will teach at the Culinary Center of Kansas City.

Although this past Saturday morning was wet and dreary outside, things were lively inside the Culinary Center of Kansas City.  Twenty students showed up to try their hand at a Swedish-style bread and practice several shaping techniques.  

I like good bread.  This is not good bread.  This is seriously good bread!  And I like it a lot.

This is Hamelman's Potato Bread with Roasted Onions.  It's a rustic bread featuring a preferment, roasted potatoes, and roasted onions.  While the photography isn't anything to write home about, the bread is.

This bake took place on Labor Day weekend.  My pullman pans were silently mocking me from their perch in the cupboard, reminding me that the last time I used them, the loaves had ears.  Or eaves.  That isn't supposed to happen with pain de mie.  Chalk it up to overfilling the pans.

A little something that I put together for breakfast this morning.

Waffle batter:

1/2 cup buttermilk

1 cup orange juice

1 large egg

1/3 cup vegetable oil

1/2 cup AP flour

1/2 cup whole wheat flour

1/2 cup oat flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

We were jonesing for some blueberry pancakes this morning, so I threw together the following:

2/3 cup buttermilk

2/3 cup milk

2 large eggs

1/4 cup oil

1 tablespoon honey

1/2 cup whole rye flour

1/2 cup whole oat flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup fresh blueberries

Maybe this should be called Hamelman's Pain au Levain, mostly, because there were a couple of small excursions from the formula presented in Hamelman's Bread, 2nd Edition. 

Breakfast.  Hmm.  What to do?  Cold cereal?  Not appealing.  Omelette?  Appealing, but too fussy.  Blueberry pancakes?  Ah, that has possibilities.  Wait, wait, wasn't there a Cherry-Studded Scone recipe in Clayton's New Complete Book of Breads?  Could that be bent just a bit to feature blueberries instead of cherries?  Why yes, yes it could!  

And so it was:

And so it went: