One of the breads that came up in the June list for MellowBakers.com was the Hamelman Vermont Sourdough, a bread I’ve made before a number of times and posted about here several tries on the blog.
The cool thing, however, is that because we’re group baking through all 85 recipes in Hamelman’s awesome book Bread: A Baker’s Book of Techniques and Recipes, we are amalgamating variations on a recipe so in this case we had not only the standard Vermont Sourdough but also the Vermont Sourdough with Whole Wheat and the Vermont Sourdough with Increased Whole grain.
[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″]Since we’re supposed to be “Mellow” bakers, we can choose which, if any, of the three varieties we will make. I decided: all three. Since I’ve done the straight up VS already, I wanted to give the other two types a go and see how they compared.
This still leaves two other breads for June: Pizza and Beer bread. I’ll try to get to those in the next few weeks. But let’s have a look at the Vermont Trilogy for now.