Sylviambt's Profile

From: Clear Lake, WI USA

Joined: May 28th, 2012

About me: I started baking 35 years ago, but dived into the world of artisan bread baking just 7 years ago. I make 2-4 loaves a week, the multigrain soaker from Hamelman's book being my obsession this past year. I love levains, but try different techniques to accommodate my busy schedule - I've got an hour+ commute each way every day to my job in St. Paul, MN, and my husband and I are also building a small grass-fed beef operation. Our farm is Bull Brook Keep, in Clear Lake, Wisconsin, www.bronxtobarn.com.

Favorite cookbook: Jeffrey Hamelman's

Favorite recipe: Whole-wheat bread w a Multigrain Soaker

Website:
www.bronxtobarn.com

50% Whole Grain Rustic Bread and Pizza Dough from Peter Reinhart's Artisan Breads Every Day

I've made this recipe twice and am a bit frustrated with the lack of rise. As instructed, I've used the directions provided for the pain a l'Ancienne, page 52, but wonder if there's a step missing. I shape... read more >

recipe reviews (2)
book reviews (0)
useful review votes (4)

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Sylviambt's Reviews

1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

Bread: A Baker's Book of Techniques and Recipes

By Jeffrey Hamelman
Wiley - 2004

This has been a year-long obsession with this particular formula. I've made 2-4 loaves a week and have found this recipe virtually bullet-proof. The preferment has been flexible enough to permit stretching to nearly 24 hours (up from the recommended 12) by slowing activity in a cool root cellar.
It's a recipe that does continue to build skills because temperature and hydration require judgement calls on just when to bake. It's a matter of nuance though, not of absolute success or failure.
This is one I highly recommend. Everyone that's tasted it, loves it.

useful (3)