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Hamelman's New Book
Jeffrey Hamelman, the Director of the Baking Education Center at King
Arthur Flour, has written a new book. It's called Bread: A Baker's Book of
Techniques and Recipes and represents a huge leap forward for home bread
bakers. Written as a reference for professional bakers, the book overtly
includes us home types with respect.
This is his Wheat Bread with Multigrain Soaker. The dough uses a pate fermente which is made with 35% of the formula's flour. The shaped loaves proof for 60-90 minutes. Nice oven spring and great crust development. My goal here was a sandwich bread and this works beautifully!
The soaker is comprised of millet, cracked wheat, coarse, corn meal and rolled oats. The total fermentation time is 2 hours with the dough getting turned after the first hour.
The flavor developed from the preferment, 50% whole wheat and the soaker is great. The soaker gives the crumb a great texture too.
This is his Wheat Bread with Multigrain Soaker.
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