Thursday, 21 October 2010
Jeffrey Hamelman's Bread
for the Mellow Bakers
online recipe sourced and adapted from The Fresh Loaf
1 lb, 5.4 oz bread flour (67%)
10.6 oz high-gluten flour (33%)
1.8 oz sugar (5.5%)
2.4 oz egg yolks (7.5%)4
4.5 oz whole eggs (14%) 2
2.4 oz vegetable oil (7.5%)
10.2 oz water (32%)
0.6 oz salt (1.9%)
0.26 oz instant yeast (0.8%)
Let rest one hour, covered.
De-gas and put in a covered bowl in the fridge for the night.
The next day - divide the dough into 3, form into balls and let sit, covered, for 10 minutes.
Each ball will be a loaf, divide and shape into as many strands as you like for braiding. I did two different types of 6-strand braids.
As you can see, braiding isn't my strong point. You can look up braiding techniques on YouTube - there are as many techniques as there are videos. Do what is comfortable for you.
Preheat the oven to 380°F.
Beat one egg and brush the egg on the loaves. You can sprinkle on poppy seeds or sesame seeds if you like.
Bake for about 30 minutes (mine were done about 5 minutes earlier, so keep an eye out) and let cool on racks.