September 1, 2017 - 6:46am
Flavoured sourdough
Okay, I am after some Input for my upcoming competition. One of the criteria is for flavoured sourdough, what are some of your thoughts on a nice flavour? Last year I did Olive and Rosemary, however I am wanting to change it up this year and I am currently thinking jalapenos.
P.s. I thought I would upload a picture of roughly a third of the bread I have just finished baking.
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I like the natural flavor. I certainly would NOT use jalapeños. They burn the inside of my mouth. Raisins, nuts, or cheese are great in bread.
Ford
Cheese (Cheddar, Feta, Parmesan)
Dried Fruit (Apples, Apricots, Cherries, Cranberries, Dates, Figs, Peaches, Pears, Prunes, Raisins)
Fresh Fruit (Apples, Apricots, Cherries, Cranberries, Figs, Peaches, Pears)
Cracked Grains (Barley, Rye, Wheat)
Cooked Rice (Brown, White, Wild)
Cooked Meat (Bacon, Ham, Salami)
Nuts (Raw and Toasted)
Olives (Black, Green, Kalamata)
Raw or Toasted Seeds (Flaxseed, Poppy, Pumpkin, Sesame, Sunflower), Spices(Rosemary)
Hot Vegetables (Canned Chipotle, Fresh Green Chilies, Fresh Habanero, Fresh Jalapeno)
Other Vegetables (Potato Cooked Cubed)
Pungent Vegetables (Dried Garlic, Dried Onion, Fresh Chives, Fresh Garlic, Fresh Onion, Fresh Scallions, Garlic, Roasted, Roasted Onion).
Flours (Corn, Spelt, Teff, Durum, Rye)
Liquids (Water, Whey, Beet Juice)
I'll watch to see what others suggest.
Dwayne
Hello. I've being baking a tomato bread. Not a lot of tomato (sorry, I can't be precise as I've eyeballed those). Like 2 tomatoes for a 1.8kg batch(dough), more or less. The tomato is not dominant, nor really visible (if you don't say people won't know it has tomato in). It won't color the crumb. But it adds an amazing flavor to the loaf. Some sweetness, some good taste, but it does not taste like tomatoes. Really an enhancer not a definer. A delicate flavor, that I (and whoever tasted it) found very pleasant.
It's amazing alone, but goes well with a lot of others add-ons like sage, cheese, toasted seeds...
The sage I did was delicious.
Once I replaced all the liquid by tomatoes (they are 96%water). But I wouldn't recommend doing this as besides the beautiful color, the loaf was a little bitter, and not tasting very good. Go for just a little tomato.
What I do is to split the tomatoes in half, remove the seeds and grate it in the cheese grater! Yep. You go pressing it and eventually you got only the peel in your hand. I discard the peel. and add the grated tomato to the dough right in the first mix. Then just do stuff normally.
:)
Happy baking,
Dwayne really loaded up on suggestions but wait, there's more!
- Butternut squash with thyme and sauteed sage
- Roasted potato and rosemary
- Rye with brotgewurz (pick your favorite blend)
- Oatmeal with maple syrup
- Rye with orange zest, anise, and molasses
Paul
My vote is for the apple levain from Normandy, made with dried apples and apple cider. Very appropriate for this time of year, assuming the competition is coming soon. I remember seeing a couple of threads here about the Hamelman's version of this bread.
I wasn't expecting to wake up to so many ideas. I love the natural flavour too, unfortunately that doesn't count as flavoured sourdough. Same as making a rye sourdough. It's going to take time to go through and look at these ideas, another one I had was roast pumpkin and pepitas but as the competition is in November here (almost summer) it will be the wrong season for it I believe.
Thankyou to everyone for your great ideas
I know what I'm making this weekend for myself -- pumpkin levain with cracked rye soaker and pepitas!
Of course, you are trying to figure out what the judges like.... I agree, jalapeño would not be my choice.
If I am eating a sour dough, I don't want anything that will clash with the subtly the well developed wild flavor yeast bread. I'm going to try using water in which dried mushrooms were soaked - not the dried mushrooms, but the mushroom soaking water, as well as olive oil in which fresh mushrooms have been infused.
If you are baking a straight yeast dough, maybe some interesting grain/seed combinations with herbs?
Good luck!
I'd be worried of a musty flavour to the bread... or that the spores from the 'shrooms might grow. I don't think the oven is hot enough to kill them. Might check into that.
cooking bread to 210 degrees will kill any mushroom spoors. The bread might taste weird, I was just throwing out ides. But the mushroom spoors will be quite dead.
for a flavoured sourdough in this competition?
Ginseng infused
walnut, hazelnut, hickory nut flours, chestnut or pecan nut flours.
Spring might involve one or many of the 7 spring herbs: chives or ramsons, stinging nettle, dandelion, celery, yarrow, lawn daisy, pulmonaria. Blossoms too!
I made a cumin and smoked sea salt sourdough.
It's too expensive to mass produce due to the cost of the smoked salt(unless you made your own) but would be suitable for your application.
Also, I saw an interesting lavender, walnuts and apricots sourdough recipe awhile ago that had won a few awards. Balancing the lavender will be a risk though.