Mellow Bakers comes to the end of Bread

The final breads for Mellow Bakers from ‘Bread’ by Jeffrey Hamelman are:

  1. the Five Grain Levain (P 174)
  2. the Two Semolina breads (these use that very fine rimacinata or durum wheat flour that is quite hard to find in the UK)  (P 135 and P 137)
  3. The Roasted Garlic Levain on Page 183

and then the Mellow Bakers will have baked their way through the entire oeuvre. Well, some brilliant bakers have done it, I didn’t quite manage it, but so it goes. I’m going to have a serious crack at getting these done though as they all look like great recipes.

The pics at the top are nothing to do with these breads as I haven’t made them yet but what is a bread post without pictures?

So if you’re wondering what to bake this month, we’d love you to join in with this final set of breads, dig out some garlic from your stores and make roast garlic yumminess, you can use it in other dishes too,  and post about it on your blog, or tweet a photo, or send me a link or post about it here on the Mellow Bakers forum. It’s never too late to be Mellow about your baking.

Due to the old banner being a different size to the new one it has vanished from the Mellow Bakers Pages which is sad but here it is for those of you who haven’t seen it.

18 thoughts on “Mellow Bakers comes to the end of Bread

  1. Joanna Post author

    @ Misk, @ Emily and @ Celia

    Breathe like dragons ! Good for warding off colds and flu for us Northern Hemisphere types and fabulous for those long summer evenings Down Under :) win win!

    And reading the sidebar to the recipe, Jeffrey Hamelman suggests that the garlic dough is also good rolled out thin fougasse style. So we could do the dough two ways at least ….

    OK, I’m in!

  2. Abby

    I can’t believe it’s the final month!!! The garlic one is waiting in my oval banneton (in the fridge) to be baked for dinner tonight. The dough smelled wonderful! :)

    1. Joanna Post author

      I am making a stiff levain today, all these technical terms I know now ;) It just means more flour than water in the sourdough. Something to do with acid balance in the final dough…

  3. heidi

    Garlic bread in any form is great! I might try if I get a little extra time this week.
    I’m definitely looking forward to yours!

    1. Joanna Post author

      So many breads to try, but we love garlic to hope to make that one at least this month. Do join in if you have some space Heidi :)

        1. Joanna Post author

          I will put the pics up tomorrow I hope when I get organised Vredni, thanks for visiting the blog :)

    1. Joanna Post author

      Morning Celi! This Group was why I started blogging, as most of the other people doing it were blogging their results and it seemed like a good idea at the time. It was a good idea, what am I saying? :) I kept up very well the first year and helped Paul a little with the forum when he moved to the West Coast, he’s in Baking School now, clever man. He made the header for the Mellow Bakers Pages you can see if you click in my menu bar. Edit… actually they seem to have gone! Maybe when I changed theme, will have a look later and see if I can get them back… oh dear me :(

      I’ve found the pic and added it into the post. Annoyingly all the nice headers I made to go with specific posts in the old theme are the wrong size for the header in this theme. I think if I had known that I wouldn’t have changed. Oh well, so it goes :)

    1. Joanna Post author

      Hi Elina, sorry you got trapped in Spam! Thanks for visiting! The bread in the middle picture is the very first bread I blogged about and it was a hybrid bread made with sourdough and a little yeast and the whey left over from yoghurt. The recipe is in the post which is here :

      https://zebbakes.com/2010/04/08/a-bread-for-a-warm-spring-day/

      Good luck with getting into bread. It is definitely worth having a go at :)

  4. bethesdabakers

    Hey, Zeb

    You remember I annoyed you a few years back when I first heard of Mellow Bakers working their way through Bread even before I had heard the name Mellow Bakers or knew you were involved.

    I was sarcastically asking what would happen when the group came to the end of the book – would they have a collective nervous breakdown? would they start again at the beginning and spiral on into eternity? would they turn into Jeffrey Hamelman?

    What happened?

    Mick

    1. Joanna Post author

      Ooh you are visiting me! This is a first :) I am honoured by your presence. I probably was a bit defensive at the time when you asked why do a group thing? I am just very chatty and I like baking along with people, a little bit of ‘look at me’ stuff, a lot ( I hope ) of ‘if I can do this you can…..’ I don’t think I would have written this blog if I hadn’t been doing it.

      What happened to the group? Well like most groups it got a bit smaller and a few diehard people carried on baking, there is talk of carrying on with another book for those who want to carry on. There’s a link in the sidebar to the discussion thread if you want to have a nose around… you could always register and ask them if they mutated? I think most people felt more confident that they could tackle strange recipes and live to tell the tale..

      Joanna

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