gavinc's blog

I wanted to post about baking three baguettes at the same time in our home oven and how easy it was to load the doughs onto the baking stone using my DIY dough loader.

Developing the dough went well as did the shaping, proof and moving the dough to the loader. Trouble struck when I scored the dough as my lame was blunt. The lame dragged the dough rather than cutting neatly, resulting in jagged and ugly scoring. My concerns are evident in the baked loaves.

Getting ready for our camping adventure over Easter with family. Baked these Hamelman's Traditional English Hot Cross Buns today. I may have to bake another lot. These are 75-gram dough each; formula below.

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:

http://weightloss-slim.fit/node/66523/community-bake-ny-jewish-bakerydeli-style-rye-breads#comment-475582%3C/a%3E%3C/p%3E%3Cp%3E%C2%A0%3C/p%3E%3C/div%3E

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.