The Fresh Loaf

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Lavender&Honey Levain with Salt Crusted Crust.

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WoodenSpoon's picture
WoodenSpoon

Lavender&Honey Levain with Salt Crusted Crust.

The other day I noticed that the lavender bush in fornt of my house was blooming, so I figured hey why the heck not. the day before baking I mixed 5g of chef with 5g rye 35g bf and 40g cold water. I let this ferment for around 12 hours then 100g bf and 100g warm water to 50g of the elaborated chef, I let this ferment for around five or six hours then added it to my flour and water and autolysed for around an hour, then i added my lavender buds and honey and proceeded with slap and folds until the dough was properly developed., I then bulk fermented for two or so more hours, shaped and rolled the loaf in a mixture of very corsely ground Himalayan salt and blue cornmeal then proofed it for another two hours. then I baked it on the shy side of an hour at 450 then flipped it out of the pan and browned it up for another few minutes... hot dang it smells so darn good and the salt on the crust really goes well with what could otherwise be a pretty overwhelming flavor.

  • 441g BF
  • 29g Rye
  • 30g AP
  • 175g Levain
  • 47g Raw Honey
  • 11g Fresh Lavender
  • 11g Salt
  •   Corse Salt&Blue Cornmeal for rolling.

Comments

Floydm's picture
Floydm

Oooo... that sounds amazing!  Would you mind if I featured it on the homepage for a bit?  It seems highly inspirational.

WoodenSpoon's picture
WoodenSpoon

Thanks!

 

it sure is good, strong but good, I'm thinking about what will go well with it.

golgi70's picture
golgi70

Very nice.  You have more courage than I using lavender in a loaf.  How is it?  

Josh

WoodenSpoon's picture
WoodenSpoon

its dang good, very pungent and the salt is a great compliment to the lavender/honey

Catomi's picture
Catomi

I'll bet this smelled amazing while it was baking.

WoodenSpoon's picture
WoodenSpoon

the whole house smelled like some sort of herb shop, like an herb shop in a bakery.

ideon's picture
ideon

What a beautiful loaf!

WoodenSpoon's picture
WoodenSpoon

Thanks!

dabrownman's picture
dabrownman

worked great in this SD bread.  Love this loaf.  Lucy did a French Country Herbs de Provence loaf once but the lavender ddn't really come though very much with all the other herbs.  An original - Well done and

Happy baking WS

WoodenSpoon's picture
WoodenSpoon

the lavender sure came through on this baby. hot damn.

bbegley's picture
bbegley

Awesome man!  Looks great, even though Lavender is not my fav herb.  I would toast a slice, smear a little lightly sweetened cream cheese and top with fresh berries.  Maybe a drizzle of honey too.  Do it.

WoodenSpoon's picture
WoodenSpoon

that would of been crazy tasty, good idea. Maybe next time.

hanseata's picture
hanseata

very interesting. Honey would be my favorite with it.

I never used fresh lavender in bread, only dried in Lavender Rolls.

Karin

WoodenSpoon's picture
WoodenSpoon

Those loaves of yers look great.

soon I'l be taking a crack at your knight loaf challenge. I got some ideas brewing. 

hanseata's picture
hanseata

:)

Karin

isand66's picture
isand66

What a beautiful loaf.  Love the idea of the cornmeal and salt crust.  Nice photo too!

Ian

WoodenSpoon's picture
WoodenSpoon

I was talking about pastry flavor profiles and couldn't think of any way to impart a salty taste to bread without it being to the detriment of everything else good, so I just rolled the loaf in some, and that combined with the cornmeal sure made the crust look nice, and added the salty bite i was after. 

Sourdoughty's picture
Sourdoughty

What are BF & AP? What do you mean by 5g of chef? 

I love the look of it. What kind of tin did you use? 

All round a very striking and intriguing loaf. Am keen to try

hanseata's picture
hanseata

BF = bread flour

AP = all-purpose flour

chef = another name for levain

Happy Baking,

Karin

WoodenSpoon's picture
WoodenSpoon

and I know that the sourdough terms are used pretty interchangeably but when I talk about it I try to use chef as the term for my un elaborated culture, the 30 or so grams i keep in the fridge is my chef, then I build that up into what I will use in my bread, which I call the levain.

The pan is a pullman pan, I got mine at a store in downtown portland and the darn thing cost me an arm and almost a leg, but thats the price to pay for impatience. I imagine they can be found pretty easily online.

Tatjanica's picture
Tatjanica

Dear WoodenSpoon, love the look of this bread and also i think that taste is very nice and would love to try it, but i find this recipe not very precise. The measures in text part and down on the list do not match, and i don't understand the procedure of making. Also, i would love to know how did you get this square shape of bread, it looks really god.

If you can write this recipe little more precise, it would be great.

Thanks forwards!

WoodenSpoon's picture
WoodenSpoon

the numbers in the text part are the weights of the flours and water that I used to build up my sourdough starter to get it ready for baking (down below I called this elaborated culture the levain), the numbers down below are the weights of ingredients for the final dough. I got the shape of the loaf by baking it in a pullman pan, check it out 

http://www.amazon.com/gp/product/B001TO3CN8/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B002UNMZPI&pf_rd_m=A...

Any part of the process in particular I could re word or explain differently for you? 

Tatjanica's picture
Tatjanica

Thanks a lot, now the things are much clearer :)

Just this second sentence in text: I let this ferment for around 12 hours then 100g bf and 100g warm water to 50g of the elaborated chef. Is this 50g of elaborated chef the mass from the first sentence or should i add new chef?

 

WoodenSpoon's picture
WoodenSpoon

50g of elaborated chef is the mass from the first sentence, though not all of it, I use some of remainder to perpetuate my culture. the 100g bread flour and 100g water are the final elaborations to the culture, building it up to what I will bake with.

Tatjanica's picture
Tatjanica

Just tried it, bread is amazing ! Just didn't have with what to cover it, but anyway it turned out beautiful. 

 

WoodenSpoon's picture
WoodenSpoon

that looks great