Category Archives: Mellow Bakers

Roast Garlic Levain by Jeffrey Hamelman


You can see the stiff levain just after it has been mixed in the righthand bowl, this is mixed using more flour than water to form a dough like consistency, as opposed to a liquid levain which uses more water than flour. The liquid ones ripen faster and tend to be more acidic in taste in my experience, the stiff levains are milder in flavour. It is easier to mix the liquid ones into the final dough. If you are mixing by hand the stiff levains can be tricky to mix in so that you don't get a patchy crumb, something that happened to me a lot before I got a stand mixer.

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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.