Hamelman’s Vermont Sourdough

It was time to try my hand at another loaf of sourdough bread.  The freezer was stuffed but we’ve had a chance to eat a little bit and I’ve found another place to lose loaves.

Today’s bread is Vermont Sourdough from Jeff Hamelman’s book Bread.  In his book, all the recipes are written in bakery sized formulas along with a home version which is written in pounds and ounces so I needed to convert them to grams.  I also upped the rye a slight bit and added a little whole wheat but kept the formula in the same balance as he.

Levain
75 gr mature starter
125 gr. warm water
125 gr. whole wheat flour

Allow to ferment at room temperature or above (I like to warm my microwave with a boiled glass of water) for 8 to 12 hours until bubbled and risen.

600 gr bread flour
80 gr whole wheat flour
100 gr rye flour
419 gr water
17 gr salt
325 gr levain

Mix all of the ingredients together except the salt and leave to autolyse for at least 30 minutes.  You can leave it for up to an hour according to his book.

Mix in the salt well and allow to bulk ferment for 1.5 to 2.5 hours.  Again in the microwave with boiled water.  After 30 minutes I stretched and folded the dough, reheated the boiled water and put it back in the microwave.  It now being 11:00 at night….why do I get these urges so late? …I decided to perform one more stretch and fold and put it in the refrigerator for a cold overnight bulk ferment.

IMG_0672This morning it had nicely risen in its container.  IMG_0673This dough is slightly dryer than some of the breads I’ve been making recently and contributes to making it easier to split and prepare for the bannetons.

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Another recommen-dation I decided to try today is taking a small bit of the dough and placing in in a shot glass to monitor its rising.   It is just about an inch deep in the glass coming to the top of the word Berlin so by my calculations it IMG_0676should be ready for the oven when it reach the yellow part of the coat of arms design.  This took about three hours.  I plan to use this technique going forward.

I’m still working on my slashing technique and am thinking my homemade lame is not upto par.

IMG_0677I took the little proofing ball of dough and threw that on foil and tossed it in the oven.  It was ready after 30 minutes and was a nice little preview of what  hopefully was contained in side those full sized loaves.

Forty minutes later out come these beauties!IMG_0679

 

 

 

 

 

 

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IMG_0686And the crumb shot….nice slightly sour tang, crispy/chewy crust….definitely a winner!

And this is a shot of the wheat loaf I made yesterday.

IMG_0675I knew I was rushing to starter and the rising but I needed to do it anyway.  It takes good and everyone liked it but it was not up to the standard that I am aspiring.

 

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