That is my first bake of 2026 and is my go-to dough. I’ve made this bread nicely over 100 instances, and it’s fashionable with many individuals who obtain loaves from me. This bread is Jeff Hamelman’s Vermont Sourdough with Elevated Entire Grains (from the second version of Bread).
For anybody interested in French Folds (aka slap-and-folds) this can be a nice dough. The hydration is average, and the massive proportion of bread flour provides the dough a pleasant energy. There may be additionally nothing particular or tough about this dough (besides, maybe, that it has such a terrific taste and is really easy to make).
From this bake, the 2 massive loaves went to my heart specialist and his employees. We saved the small loaf, and right here is a photograph of it alone.
The crumb just isn’t ethereal and as an alternative is ideal for spreading peanut butter or the rest. In fact, the bread tastes nice by itself too. Right here is the crumb.
Anybody who has seen images or movies of dough that has an especially easy exterior after mixing and particularly after going by way of the majority fermentation ought to strive French Folds. You wouldn’t consider what a distinction the method could make in producing an excellent gluten community.
Completely satisfied 2026 and completely satisfied baking.
Ted
