The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread 3/12/13

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Wingnut's picture
Wingnut

Bread 3/12/13

Messing around with flavors I like and see if the will work in bread.

the first one is Toasted Fennel Seed and Roasted Carrots Whole Wheat.

The next is Flax and Sunflower Seed Whole Wheat.

Cheers,

Wingnut

Comments

isand66's picture
isand66

Love it!  You keep this up I may have nothing to post myself :)

so how did the flavors work?  It sure looks good.

what did you put inside your banneton?

Ian

Wingnut's picture
Wingnut

The flavors worked really well! At least I think so.

Nutty Whole Wheat, Earthy Fennel and a touch of Sweetness from the Roasted Carrots.

Now that I know my flats oven runs 58F Degrees hotter than the dial says I have fixed the burnt bottom problem.

I use oat bran in my bannetons.

Cheers,

Wingnut

isand66's picture
isand66

Nice photography too!

chouette22's picture
chouette22

I have been working with some extra flavors in my breads recently too. Interesting experimenations.

Thanks for the inspiration! What is the amount of ww flour here?

Wingnut's picture
Wingnut

The amounts are 700 grm of whole wheat, 300 grm of AP Flour, 200 grm of 75% hydro Starter, them 800 grm H2O, and 20 gram salt.

Cheers,

Wingnut

merlie's picture
merlie

My Starter knowlege being very limited as yet,  I must ask what do you mean by 75% HYDRO Starter ?

Thank you - Merlie

Wingnut's picture
Wingnut

I mean that when I put it together and when I feed my starter I put 100 grams of flour and 75 grams of water. Hope this helps and thanks for the kind words.

Cheers,

Wingnut

Floydm's picture
Floydm

Lovely.

Janetcook's picture
Janetcook

Off and running I see :-)

Once the bug bites it is hard to stop.  I never thought of adding spices etc to breads until I saw people doing it here.  I know love mixing and matching.  Fennel is a spice that I love and it does add a wonderful sweetness and aroma to loaves - especially when used with roasted walnuts and raisins....the list goes on and on.

Thanks for the photos and glad you figured out the burnt bottoms.

Take Care,

Janet

dabrownman's picture
dabrownman

For a minute there I thought I have been transported to a universe that had no color :-)  Glad I'm still here to see your bread with perfect bottoms and wonder what it tastes like.  It sure looks good inside and out . Odd an oven would run so hot, mine always runs about 25 F cold.  My wife's favorite veggie is roasted carrots and after seeing purple ones and your used in breads it is something we will have to try out - just to taste because we know they look good. 

Looks like you are hooked now!

Happy baking Wing1

Alpana's picture
Alpana

What a great combination!