The continuing story of the baked goods from “Bread” by Hamelman is back for the month of June. The following breads were on the menu:
1a. Vermont sourdough
1b. Vermont sourdough with whole wheat flour
1c. Vermont sourdough with increased whole grain
2. Pizza dough
3. Beer bread with roasted barley
To be honest they’re all quite similar, the amount of whole wheat (10%) or whole rye (10 or 15%) doesn’t make a huge difference for me tastewise, it’s just too little. They’re good breads though, but no real need to have three versions of these in the book as far as I’m concerned.
Last but certainly not least was the Beer Bread with roasted barley. I couldn’t get hold of normal barley, let alone malted barley. I bought barley kernels at the health shop and tried to sprout them, but it seemed the kernels were sort of sanded on the outside, part of the husk was still on, but the germ was probably damaged and it couldn’t sprout anymore. Too bad, I really would have liked to try that.
I just roasted them and ground them… boy that smelled so good after roasting, like nuts, very good! and added it like that. It’s just a small amount in the end, so I’m not sure if I could taste them in the final bread. For beer I used Guinness, just because that was in the cupboard. The bread behaved like described in the book and it turned out to be a fine loaf. (I only baked one) This bread was my favorite from all breads that were on the Mellow Bakers list for June. It had a beautiful soft crumb, smelled delicious and fit for whatever you wanted to eat it with.
I’ll be back next month with some more breads from the wonderful Hamelman book “Bread”. If you still wondering if you should buy it, I’d say go for it when you love baking your own breads. See you next time.