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21 January, 2012

The Handmade Loaf by Dan Lepard to be MellowBakers.com’s next project

The Handmade Loaf by Dan Lepard to be MellowBakers.com’s next project
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The Handmade Loaf becomes our Group Baking focus With Jeffrey Hamelman’s wonderful “” now completed, the Mellow Bakers have chosen to set their collective sights on Dan Lepard’s highly praised book, The Handmade Loaf . Elsewhere, it is available as  “” and in Spain, a translated version titled “”.       Print a Copy!

16 July, 2011

Roasted Potato and Onion Bread

Roasted Potato and Onion Bread
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Let’s start by pointing out that my oven is still very questionable. I had noted that when the oven hit it’s desired temperature – quite accurately, I’ll add – it decided that’s all it needed to do. It no longer kicked in to keep the oven temp at that level. So without knowing, the oven
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24 April, 2011

Ciabatta with Poolish pre-ferment

Ciabatta with Poolish pre-ferment
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I had a long weekend, being just before Easter, so I decided to try some of the breads in the Mellow Bakers Hamelman Challenge that I had passed over while moving across the country over the last few months. Looking thought the list of bread we had scheduled, I saw that Ciabatta was one of the breads
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19 April, 2011

Pain au Levain with Whole Wheat

Pain au Levain with Whole Wheat
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Here we are with the last of the Pain au Levain triumvirate, the Whole Wheat variation, all of course from Jeffrey Hamelman’s great book . With respect to full disclosure, note that this bread is made with white bread flour, whole wheat flour and a little rye, so it’s not really and truly “whole wheat”,
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10 April, 2011

Pain au Levain with Mixed Sourdough Starters

Pain au Levain with Mixed Sourdough Starters
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Same but different. Bread No. 51 for the MellowBakers.com Hamelman Challenge is a slight variation of the last bread I posted, the Pain au Levain. This time around, it includes both a liquid white sourdough starter and a stiff rye sourdough starter. Both were created from my normal 100% hydration white starter, PJ. Is it
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