Jeffrey Hamelman, Bread - PAIN AU LEVAIN with mixed sourdough starters

This recipe calls for both a liquid levain made with white bread flour and a stiff rye sourdough; these were prepared the day before the bake so had between 12 and 16 hours to develop.

With roughly three hours bulk fermentation (incorporating three sets of folds) and just over a couple of hours rest after shaping (both at room temperature) this is a comparatively rapid process for a sourdough. This could be elongated by fermenting at a cooler temperature but I would only choose to do this for convenience reasons rather than in search of flavour, as this is already amply provided by the mix of prefermented flours. 

Although fermentation time for the overall dough is comparatively short and hydration at 68% is not that high it still resulted in a soft, open crumb structure.  Next time I think I will bake for slightly longer to get a darker, more burnished crust.

World Bread Awards 2016 - Results!

http://www.worldbreadawards.com/competition/winners/?y=2016. 

Congratulations to all the winners, runners up and those given awards!

Eight Grain Porter Sourdough

Cheese and Ale Sourdough 

Date and Fennel Sourdough

Tiptree World Bread Awards 2016 entries

Coming second in the 'Home Baker - Open' category in 2015 was a real confidence booster and my bread baking activities since have included ideas and experiments for this year's attempt at the awards.  Whilst adapted from the same core recipe and method, I tried out different flavours and added ingredients, narrowing things down to the three following sourdough loaves.

Date and fennel sourdough I've eaten this both as a savoury item with cheese and toasted for breakfast which really enhances the fennel taste and aroma; the baking gives the date pieces a sticky jammy consistency which I like.

Cheese and ale sourdough using a dark malty ale and cubes of Gruyere cheese which end up either as nuggets embedded in the crumb or toasted and golden on the outside where they burst through the crust.

Eight grain porter sourdough I think the taste and colour of this bread benefits both from the dark malty ale and the malted grains in the flour and this too is quite versatile, great toasted with jam, topped with scrambled eggs or as the base for bruschetta.

I've also enjoyed making an enriched yeasted dough, similar to a Challah, and the consistency of the dough lends itself well to shaping. In addition to the sourdoughs I entered a plaited ring or couronne topped with linseeds into the 'open' category.

Not long now to wait to see what the judges thought about my efforts and I can't say how pleased I am to be going to the winners' reception in a couple of days.  Can I go one better than last year?  Fingers crossed!

http://www.worldbreadawards.com

Tartine Bread, Chad Robertson: Basic Country Bread

I often search the shelves of charity shops for recipe books but rarely find any about my main food passion, bread. I couldn't believe my luck when my wife spotted this attractive boxed pair of books which not only contain recipes for breads; other baking and meals involving or to accompany bread, but also gives a personal account of the author's passion and his journey into the world of baking (in particular San Francisco Sourdough).

I've been baking sourdough for some years and my usual method involves some kneading or working of the dough, after the autolyse stage and before the bulk ferment period.  

The method here involves no kneading as such but more frequent folding of the dough during bulk ferment, than I am used to. It also begins with a smaller proportion of leaven than my usual core sourdough recipe and allows longer for the fermenting stages.

Pleased with the results I am looking forward to progressing through these books, trying more recipes.  In doing so I hope to expand my knowledge and range of techniques - whilst eating some fantastic bread of course!

Jeffrey Hamelman, Bread: Sourdough Baguette recipe

This hybrid recipe (which combines sourdough leaven and a small amount of commercial yeast) shortens the process but lends some character and taste to the resulting bread.  A short autolyse period, a couple of hours bulk ferment (including fold) and around an hour final fermenting after shaping makes this an option if you start baking in the morning but want to some fresh interesting bread at lunchtime. 

I made some small loaves (500g) rather than baguettes as it's more convenient in a conventional domestic oven.  Nevertheless the crispy golden crust and soft open crumb was reminiscent of authentic French baguettes.

Garlic Bread

Recipe: Paul Hollywood's Bread

This soft pliable dough benefits from high hydration and the addition of olive oil, perfect for squishing in the roasted garlic cloves. I made one larger loaf above (460g) rather than two smaller baguettes which would've increased the crust/crumb ratio - personal preference.

Good sliced and toasted with a drizzle of olive oil, pinch of your favourite dried herbs, maybe a slice of mozzarella? Perfect as a party nibble or for dipping into tomatoey pasta sauces. 

Challah

Challah: Recipe, Jeffrey Hamelman - Bread

An enriched dough (including eggs, sugar and vegetable oil) resulting in a dough robust enough to mould and retain its shape through the final rest and bake.

The firm dough was satisfying to work with and shape, perfect for 'braiding'. As well as plaiting into loaves, I've used the same recipe to make some burger style buns (150g) with a sprinkle of poppy seeds on top.