This bread was my choice to begin the  month of June in the Mellow Bakers group project.  It’s also one of our favorite breads, that I bake several times per month.  Hamelman’s book has three variations for this recipe,  all  delicious and easy to make, as long as you are not sourdough-starter-phobic.    😉  One of the great things about this group project is its only rule:  be mellow.   At first, I was wondering  should we bake all  three variations plus the two other breads this month?   But Paul, the wise originator of the group,  reminded me that when in doubt, ask yourself “what’s the mellow thing to do?”     So, I picked one, the Vermont Sourdough with Increased Whole Grain, which is similar to a bread I’ve  already described here.      No matter how many times I make one of Hamelman’s Vermont sourdoughs,  whenever I open the oven and see the loaf, I feel like a teenager whose first boyfriend just rang  the front doorbell…

This type of bread is absolutely perfect for a Croque Monsieur….

But, complying with the mellow aspect of this post,  no photos were taken after the croque monsieur was ready…   we were too busy enjoying them and thinking about our times in Paris… Good memories!   I promise to post about my favorite Croque Monsieur & Croque Madame recipe in the near future, consider this just a teaser…

Check my friends’ take on Hamelman’s sourdough by following these links:




Joanna’s blog...

Steve’s blog

Anne Marie’s blog…

and Cathy’s site….

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  1. Beautiful.

    My money is on this variety anyway, I just love the rye flavor with sourdough.

    And hey – thanks for linking our blogs – that is really nice of you!


  2. I love a Croque Monsieur but never think to make it at home. At Tartine Bakery in SF, where they have a good one, they serve it with a spicy pickled carrot. Nice touch.


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