hello..firstly i like to apologized for my absence, i have been busy. but still managed to keep up my sourdough baking just had no time to post it. let me share a new adventure i did recently. baking with the infamous king of fruits "durian". i grew up eating lots of this, thanks to my dad. he used to buy in huge baskets. i even learnt to open the fruit.
the flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting.
due to the high sugar content of the fruits .. the crust was beautifully caramelized. not to mentioned the fragrant engulfed my whole house!
oh yeah.. i was really busy!
the close up crumb
i chose to roast the pumpkin instead of boiling or steaming to produce a dry form of puree. blend 100 gram with 200 gram of durian flesh.
working with 250 gram of spelt sourdough stater at 100% hydration against 1kg of flour (20% white spelt, 40% high protein bread flour and 30% all purpose 5%barley flour 5%potato flour) at 75% hydration. added 80 gram Japanese toasted black sesame seeds for crunch and contrast of color. 15 gram of salt (always hold back at least 50 gram of water to mix in with the salt)
procedure is the same as all my sourdough bread. what i experience with this dough it took longer proofing time. instead of 2 hours it needed 3 1/2 hours.
had it toasted with Gorgonzola and avocado with home made balsamic organic strawberry jam. it's addictive. a good sour and ends with a beautiful sweet that lingers in the mouth.
i enjoyed this bake very very much...