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I'm using his French Bread recipe from Bread Baker's Apprentice w/ Pate Fermente, and instead of the 2 hours he suggests in the recipe, my dough is first-proofing all the way by 1 hour, sometimes 45 minutes. I'm measuring all ingredients by weight, using Fleischmann Bread Machine Instant (jar, kept refrigerated), kneading the whole recommended time and sometimes more, temps
Last weekend's bake was Hamelman's Semolina Bread. The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).Makes one loaf...Total Formula158g AP Flour (35%)68g Bread Flour (15%)225g Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)292g Water (65%)9.0g Salt (2%)1.4g ADY (0.3%)18g EVOO
I detailed the first bake with this recipe here. I wanted to revisit it without the matcha powder and see how it worked as a hearth loaf.Happy to say that it turned out great! Made loaves for friends as well (needed independent tasters) and everyone really liked it. The ginger really stands out (but isn't overpowering) and there are also noticeable aromatics from the jasmine
Carmelized Golden Potato BreadThe basis for this bake is Hamelman’s Roasted Potato Bread from Bread (2nd Ed.). This is my second time making it with two tweaks that I thought were minor (but turned out to be a big difference) and also baked at a lower temp this time. I followed the recipe verbatim the first time I made it and used Mr. Hamelman’s suggestion of oven roasting the