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Tag Archives: Jeffrey Hamelman
One of the differences between home and professional bakers is that commercial bakeries have ovens which release copious quantities of steam on demand. I got a lesson this week in why steam is important, when I took a Sourdough Rye … Continue reading
What’s the best flour? In this post I will tell you. But you will have to sit through a bit of a windup first, even though I’m simplifying. I am not going to talk about stone ground flours or specialty … Continue reading
A miche (pronounced “meesh”) is a rustic loaf made with high extraction flour. It’s big and hearty and gets better as it ages over several days. Great for sandwiches or just eating with some good butter. Ingredients: For the levain: … Continue reading
After my first miche test taste, there were a few loose ends. I wanted to add Central Milling Type 85 Malted to the contestants, and I wanted to try a smaller loaf after Michael London’s advice for baking in dutch … Continue reading