November 14, 2015 - 9:34am
Raisin Pecan WW Levain Batards, again?
Sure, as it has been months since I tried these out once before. Sold at Ken's as demi-baguettes. As long as I'm on my thang about changing baguettes to batards, and vice versa, why not? Those black things on top are/were golden raisins, not black jelly beans...
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Yeah, raisins tend to pop out and get burned, but I bet there are plenty more inside, with their simple, sweet goodness, waiting to be discovered. The crust on these is spectacular!
Cathy
Hi Cathy,
For the 1500g of total dough weight I use 90g of pecans and 90g of raisins, so every slice, however thin, has both incorporated. They get folded in on the first letter fold. Makes for a lumpy set of letter folds.
Thanks for the thoughts on the crust. I've had a lot of success on crusts, pretty much across the board. Good shaping and scoring are some basic components, and a healthy dose of steam for the first 12-13 minutes.
alan
They all look so tempting and I know they have to taste just as nice,
Well done and happy baking Alan
They all look so tempting and I know they have to taste just as nice,
Well done and happy baking Alan
Love anything with Pecans and I'm sure the raisins just added another level of flavor. Nicely done.
Regards,
Ian
To get away from Portland winters, we'd look to be elsewhere. In winter 2006 we rented a bungalow for three months just a street off the south Florida intracoastal. When we returned in spring, Ken's Artisan Bakery was selling these, a creation that happened while we were away. Sold only as demi-baguettes, they are as tasty as candy with a great crusty finish. Thanks.
alan