Hamelman's Black Bread

Submitted by siuflower on July 21, 2009 - 8:48am

Hamelman's Black Bread, I followed his direction exactly and found the breads had little oven spring. But the favor and taste are wonderful.

I buy the Organic Baby Spring Mix every week for salad. I saved all the containers for storage. I found it made a wonderful bread box and also good for bulk fermentation. You can see through the container.

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Submitted by SylviaH on July 21, 2009 - 9:35am.

Nice Bread...I also save

Nice Bread...I also save these containers..they come in handy for all sorts of things!

Sylvia

Submitted by siuflower on July 21, 2009 - 5:00pm.

Thank you for the kind

Thank you for the kind words.

Siuflower

Submitted by xaipete on July 21, 2009 - 5:10pm.

Hi Siuflower. Your bread

Hi Siuflower. Your bread looks very tasty. If you want to get a little more oven spring you could try adding a little vital wheat gluten and or baking it under some type of cloche.

--Pamela

Submitted by siuflower on July 22, 2009 - 10:07am.

Hi Pamela, I did add 2 Tbsp

Hi Pamela,

I did add 2 Tbsp vital wheat gluten in the recipe and I followed Hamelman direction to the T, the bulk fermentation was only 45 minutes and the last proofing was 60 minutes in 80 F temperature. I heated the oven for 30 minutes with the baking stones before the proofing time was up. I added the hot water in the steam pan that was on the lower rack, baked the breads for 15 minutes at 460 F and then turn down the oven to 440 F baked for another 30 minutes. I think the breads need more time for the last proofing may be half an hour more. The breads still turn out good but not enough oven spring that all. I will bake this bread again, I will give it more time to the last proofing and bake it in my 5 Qt cast iron pot. Thank you for the suggestion.

Siuflower