Vermont Sourdough in the oven - the crust has split, I think I accidentaly sprayed it with water
via Gravity
Inspired by Jeffrey Hamelman's Oatmeal Bread (Bread: A Baker's Book of
Techniques and Recipes, p.234).
I followed Hamelman's formula for the most part but rather than add my own
oats to the flour I used some Allinson Oatmill White Bread Flour
instead. As a result I had to tweak the hydration slightly as the dough
was too slack.
After mixing, the dough was bulk fermented for two hours with a fold after
one hour. This dough can be retarded over night in the fridge and next
time I will try this as Hamelman suggests.
I shaped the dough into a boule, misted with water and coated it in rolled
oats, it was then placed in a linen lined basket to rise for the final
hour.
This dough contains both honey and oil so some care has to be taken to
ensure that it does not take on too much colour and start to burn, the oven
should be turned down after the first 15 minutes and a close eye kept on it
towards the end of the bake.
The final loaf turned out quite well I think. It is quite a soft bread
with a close crumb and a definite sweet flavour from the honey. The rolled
oat coating made it quite hard to slash the dough prior to baking, so I
might give that a miss next time.
This is another formula from the excellent Jeffrey Hamelman
(http://tinyurl.com/lgj6b4).
50% white, 25% rye, 25% wholemeal. The rye is accidified as a pre-ferment
for 16 hours prior to final mixing. It tastes really nice with a subtle
rye tanginess. The crumb is quite dense and moist.
1. Sandwich loaf, 25% wholemeal, 10% whole rye, 65% white.
2. Hamelman's Vermont Sourdough. I'm not very happy with the slashes, I find it hard to get consistenly good gringes.
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