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Posts Tagged ‘sourdough sandwich loaves’

I’ve been experimenting with some variations on my salt-crusted bread recipe.

Firstly, a black salt and Kamut loaf, made by substituting wholemeal Kamut flour for the 00 flour in my original recipe:

  • 200g active sourdough starter ( 166% hydration, ie. fed at a ratio of one cup water to one cup flour)
  • 350g bakers/bread flour
  • 175g semola rimacinata di grano duro (remilled semolina flour)
  • 175g wholemeal Kamut flour
  • 375g water
  • 15g extra virgin olive oil
  • 12g fine sea salt
  • 10g brown sugar
  • Black Salt, for the pan

I followed the same methodology as used in my original salt-crusted loaves, sprinkling crushed black salt inside the tin in place of the Maldon.  It gave the loaf a beautiful speckled crust…

The bread was dense with a slightly cakey crumb and a subtle nutty flavour…

Secondly, I raided Pete’s muesli supplies to create this sourdough fruit loaf…

  • 200g active sourdough starter ( 166% hydration, ie. fed at a ratio of one cup water to one cup flour)
  • 700g bakers/bread flour
  • 375g water
  • 15g extra virgin olive oil
  • 12g fine sea salt
  • 10g brown sugar
  • 600g mixed dried fruit and nuts

I omitted the salt crust this time.  There was enough dough for one large tinned loaf and a smaller freeform one.  I baked them at a slightly lower temperature (200C with fan) to prevent the fruit from burning, and as a result the loaf in the tin needed a slightly longer baking time.  The little loaf burnt anyway, but the gerry-rigged pullman tin seemed to protect the crust of the larger loaf as it baked.

The fruit and nut mix included roasted skinned hazelnuts, sunflower seeds, pepitas (shelled pumpkin seeds), golden raisins, chopped dried figs, cranberries, dried blueberries and currants.  These were all added during the initial mixing, and imbued the dough with a soft purplish tinge…

Pete and I adored this bread. We had trouble eating anything else all weekend!

PS. As I mentioned in the previous post, if you’d like to try these recipes with a 100% hydration starter, reduce the added flour weight by 25g and increase the water to 400g.  If my maths is correct, that should work!

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