technically_bread's blog

Hi, I just made this and it was delicious. Worth trying if you haven't yet.

Just a really pleasant flavour that permeates the loaf, along with a very light, soft, fluffy crumb. Sourdough flavour was very mild, if any.

The dough, which includes both yeast and levain, was quite active, rising at least 80% or so by the end of bulk. It expanded quite a lot while proofing too. 

I’ve got a backlog of breads I’ve been making, so I’m going to start from the most recent and maybe work my way back a bit.

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I love baguettes / French bread but I’ve never made them consistently – I just have times when I obsess about them for a week or two, not get them quite how I want them, and decide it’s not worth the effort.

Obviously there’s a lot of subtlety to making them well – the shaping and baking especially – that they benefit from the really consistent routine and environment of a bakery.

I made Hamelman’s Sourdough Seed Bread the other day. I think it’s one of my favourite breads, and everyone else who tasted it loved it too.