Well, here we go, the very first bread in the MellowBakers.com group bake!
Having run to the store the day before to pick up candied lemon peel, I was all ready today to get this bread started up. The whole recipe, which is from Jeffery Hamelman’s book Bread: A Baker’s Book of Techniques and Recipes, should take about 4.5 hours or so from start to finish – or until the buns are set out to cool.[easyazon-image-link asin=”0471168572″ alt=”Bread: A Baker’s Book of Techniques and Recipes” src=”http://ecx.images-amazon.com/images/I/51OV5EvTM6L._SL160_.jpg” align=”right” width=”130″ height=”160″]
If you don’t count the big mistake I made along the way, that is. I’ll get to that as we go along.
So as always, we’ll begin with the Mis en Place which is supposed to help avoid problems.
If you’d like to make this bread too, a recipe based on the Hamelman Bread recipe has been devised and posted by Susan on the WildYeastBlog.com so hop over there and print out a copy. Hers is slightly different but you should be able to follow what I’m doing here even if you use that recipe.
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