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13 November, 2012

BREAD by Jeffrey Hamelman, 2nd Edition

BREAD by Jeffrey Hamelman, 2nd Edition
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This new Second Edition of the original landmark 2004 book from Jeffrey Hamelman includes: 140 recipes, including 40 new ones Many tweaks and updates to the previous recipes 252 illustrations of step-by-step techniques 41 full-color photographs Updated information on working with locally grown whole grains, understanding trends in milling technology, and teaching hand mixing techniques.
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4 September, 2011

Liquid vs Stiff Starter: Do I need both?

Liquid vs Stiff Starter: Do I need both?
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Which type of starter will be most beneficial? The question of stiff vs liquid starter has recently been bought up here on Yumarama and since it was discussed over on Mellow Bakers previously previously, I thought it wouldn’t hurt to carry that conversation across to the blog as well. Someone recently asked what the point was between
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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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3 April, 2011

Pain au Levain

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April’s breads for MellowBakers.com include three variations on Pain au Levain from Jeffery Hamelman’s book . Today’s entry is for the first of the three, simple Pain au Levain. This translates to Sourdough Bread. One thing that Hamelman makes a point of noting is that this bread is not given a long, slow retardation overnight.
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