Trying out new flavors, feel like you guys would appreciate
Trying out new flavors, feel like you guys would appreciate
by eviebear
5 Comments
eviebear
Flavors are:
1) Baklava filling (100 g) + Golden Raisins (100 g)
2) Chocolate Rye
3) Mahaleb with Lemon and Cornmeal
I used the same process for all of these but different percents/flours. They’ll be labelled by number.
1) 76% hydration – 850g loaf: 141g Durum flour + 264g bread flour + 1 tsp malt + 305g H2O + 130g starter + 9 grams salt, you will later fold in 100 grams baklava filling (I use the recipes from new york times – it’s just a cinnamon nut mixture – go nuts, heh) + 100 grams of presoaked golden raisins
3) 76% hydration – 850g loaf – 364g bread + 41g wheat + 57g cornmeal (12%) + 1 tbsp and 1 tsp Mahaleb powder + Zest of one lemon + 35 grams of sugar + 305g H2O + 130g starter + 9g salt
Process – Mix together all things up to the starter aka all ingredients besides the starter and the salt, and in the case of the baklava filling one, don’t try to fold in the heavy ingredients. Wait 30 minutes. Yes, this is like a half autolyse step – only half cause there’s other stuff besides water and flour.
Next I add in the starter and the salt – and man do I beat the crud out of it until it’s well incorporated. I do a slap fold to make sure it’s well incorporated and slightly kneeded.
Wait 30 minutes. Then I only do one fold. I’ve learned I can be lazy. It works out great. Stop touching your bread. I fold until I can’t fold anymore, then I roll it into a tension ball.
–For the Baklava filling and Raisins: spread the dough out into a square – add on toppings, do a letter fold, then fold that into thirds. Bam. Got your filling in.
Don’t touch it. Let it be until it’s done it’s thing. For me, this is like 7 hours. I like in the northeast of america. It’s cold.
Shape, shove in fridge for about 12 hours.
I’ve been baking in loaf pans (9×5) – love that. I take one, stack it on the other. For these guys I preheat oven with loaf pans inside to 500. Then bake the loaves in said pan with a small spray of water for 20 minutes. Lid off at 450 for 15 minutes.
Some notes:
My starter is 80% hydration
The baklava filling: Since it’s behind a paywall now: 1 lbs of nuts – dealers choice – I used almonds/pistachios/pecans + 50 grams of sugar + 2 tsp cinnamon (I used this after making baklava and had extra)
Mahaleb – It is a spice used in greek orthodox easter bread. I like it. It is from ground cherry pits. The closest I can think of is an off almond flavor.
Duke_of_Man
Wow, these are honestly VERY impressive loaves, especially flavored and with mix ins. The scoring and crumbs all look very nice, and they look like they were baked at the right temp.
No notes, which one is the best?
ronnysmom
Very creative and unusual sourdough loaves!!! Great job!
So, do you do the cold proofing in the fridge after shaping inside the loaf pan? Or do you transfer the dough into the loaf pan after you preheated the loaf pan?
powermaster34
Very nice!
CaptainPeachfuzz
What does #3 taste like? Could one leave out the mahaleb powder?
5 Comments
Flavors are:
1) Baklava filling (100 g) + Golden Raisins (100 g)
2) Chocolate Rye
3) Mahaleb with Lemon and Cornmeal
I used the same process for all of these but different percents/flours. They’ll be labelled by number.
1) 76% hydration – 850g loaf: 141g Durum flour + 264g bread flour + 1 tsp malt + 305g H2O + 130g starter + 9 grams salt, you will later fold in 100 grams baklava filling (I use the recipes from new york times – it’s just a cinnamon nut mixture – go nuts, heh) + 100 grams of presoaked golden raisins
2) 80% hydration – 850g loaf – 99g Rye + 296g bread + 24 g cocoa (5%) + 316g H2O + 130g Starter + 9g salt
3) 76% hydration – 850g loaf – 364g bread + 41g wheat + 57g cornmeal (12%) + 1 tbsp and 1 tsp Mahaleb powder + Zest of one lemon + 35 grams of sugar + 305g H2O + 130g starter + 9g salt
Process – Mix together all things up to the starter aka all ingredients besides the starter and the salt, and in the case of the baklava filling one, don’t try to fold in the heavy ingredients. Wait 30 minutes. Yes, this is like a half autolyse step – only half cause there’s other stuff besides water and flour.
Next I add in the starter and the salt – and man do I beat the crud out of it until it’s well incorporated. I do a slap fold to make sure it’s well incorporated and slightly kneeded.
Wait 30 minutes. Then I only do one fold. I’ve learned I can be lazy. It works out great. Stop touching your bread. I fold until I can’t fold anymore, then I roll it into a tension ball.
–For the Baklava filling and Raisins: spread the dough out into a square – add on toppings, do a letter fold, then fold that into thirds. Bam. Got your filling in.
Don’t touch it. Let it be until it’s done it’s thing. For me, this is like 7 hours. I like in the northeast of america. It’s cold.
Shape, shove in fridge for about 12 hours.
I’ve been baking in loaf pans (9×5) – love that. I take one, stack it on the other. For these guys I preheat oven with loaf pans inside to 500. Then bake the loaves in said pan with a small spray of water for 20 minutes. Lid off at 450 for 15 minutes.
Some notes:
My starter is 80% hydration
The baklava filling: Since it’s behind a paywall now: 1 lbs of nuts – dealers choice – I used almonds/pistachios/pecans + 50 grams of sugar + 2 tsp cinnamon (I used this after making baklava and had extra)
Mahaleb – It is a spice used in greek orthodox easter bread. I like it. It is from ground cherry pits. The closest I can think of is an off almond flavor.
Wow, these are honestly VERY impressive loaves, especially flavored and with mix ins. The scoring and crumbs all look very nice, and they look like they were baked at the right temp.
No notes, which one is the best?
Very creative and unusual sourdough loaves!!! Great job!
So, do you do the cold proofing in the fridge after shaping inside the loaf pan? Or do you transfer the dough into the loaf pan after you preheated the loaf pan?
Very nice!
What does #3 taste like? Could one leave out the mahaleb powder?