The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flavored Water

  • Pin It
louie brown's picture
louie brown

An original idea. The purpose of this entry is to ask about readers' experiences with flavored waters, stocks, etc. I'm not referring to milk, beer, apple cider, as these have been well covered. Other than the "Pain Marin" at restaurant Ledoyen in Paris, I'm not aware of other flavored breads along these lines.

First, the mistakes. I overlooked the fact that the tomato water has a good deal of solids in it. My dough needed extra hydration as a result, and could have used still more, in my opinion. It also seems to be underbaked, as there are a few gummy areas right through the middle.

This wound up as a roughly 70% dough, KA AP flour, some wheat germ, the seeds, the tomato water. A stiff starter was used. Bulk fermenting after a couple of stretch & folds was almost 14 hours at about 72 degrees. Preshaped, rested, shaped, into the fridge overnight, out for a couple of hours, scored (clearly unnecessary), baked under a bowl at 450 for 20 minutes and then without the bowl for a total of 45 minutes. I think another ten would have been fine.

While there are flaws to this early work in progress, the taste is exceptional; a deep, mellow tomato background with none of the acid. The seeds add nice garden notes. All of this seems very compatible with the sourdough.

Experiences with these sorts of flavorings are invited, as is comment and criticism on improvement to this loaf.

Subscribe to RSS - Flavored Water