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Showing posts from July, 2020

Country Bread Loaf (with 50% pre-ferment)

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Jeffrey Hamelman's Country Bread, with a twist.  Baking during a pandemic has given me more time to play around with old favorites. This bread is made with a 12-16 hour pre-ferment, which for less experienced bakers is a bit less fussy than working with sourdough. Hamelman's instructions call for shaping the dough as a "boule" or "battard,"  but the book was written in 2004, before many of us had Emile Henry or other covered clay bakers. This dough makes 2 sizable loaves, so here I baked 1/2 in an Emile Henry loaf pan and the other half I formed into two smaller loaves and baked in a ciabatta pan.  Hamelman's original recipe calls for about 900 g of bread flour, for these loaves I replaced about a quarter of the flour with einkorn flour. He also calls for 1.8% salt, which, for us, is not quite enough. I increased the salt to 2% and do not add it at all to the pre-ferment. The dough is firm, at about 68% hydration.  Equipment: stand mixer, flexible scrape