#IGBreadClub Hamelman Country Bread is DONE! Sourdough Version!

7 Jan

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The #IGBreadClub kicked off a couple of months ago with Hamelman’s Country Bread. If you’re starting to make bread, then I recommend you get on Instagram & follow the #IGBreadClub hashtag being beautifully run by @thebreadkiln. You’ll need to get a copy of Jeffrey Hamelman’s Bread. It’s a no bullshit, as @apieceofbread would say “We’re all making the same bread” help each other out kinda club.

This baby is the 1st challenge! Sourdough Version! Light, fluffy crumb, crispy crust not too thick. Simple, clean flavours of a tighty whitey.

  • Starter 10% of total flour added to preferment
  • Maintained hydration of preferment as per recipe.
  • 15.5hr pre-ferment at 21C.
  • 2.5hr bulk at 21C. Hand mixed. Pre-ferment mixed with pre-mixed final ingredients (no extra yeast) by laminating & stretching until mixed well.
  • Stretch & fold every 20mins 5 times then left last alone last 50mins of bulk.
  • Pre-shaped using jelly fish method then final shape using a modified @apieceofbread baguette shaping method rolling to oval loaf shape.
  • 3.25hr proof @23C.
  • Baked as per method.

#IGBreadClub Hamelman Country Bread is DONE!

A video posted by Paul Kaan (@paolovino) on

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