light

I was curious (again) .... I was wondering if pepper, if baked, would hold its flavour and heat... well it holds it heat a little there is a nice tinge on the tip of the tong after a few bites. But I was supprised what a nice flavour black pepper actually has. 

The bread is light,soft with a nice crumb. So; all with all, it worked really well.

Black pepper bread

You can make this dough without the sourdough starter, remove the sourdough and increase the dried active yeast to 20gr. The sourdough just gives that nice extra flavour.

Almond ground raw                             20 gr

Black pepper corn toasted                    10 gr

Anise seed toasted                                 5 gr

12% white flour                                     850 gr

Rye meal stoneground                         50 gr

Semolina                                              100 gr

Gluten flour                                           25 gr

Water luckwarm                                  650 ml

Yeast active dried                                  10 gr

Sourdough starter 60% hydration      107 gr

Salt                                                         20 gr

a)      For a starter: mix rye, semolina, water, starter, yeast, 300 gr flour. Activate to double volume

b)      Meanwhile: dry toast pepper &  anise seed, cool and ground in spice grinder

c)       Once the starter has reached the volume, quickly mix ALL ingredients together

d)      Auto lease for 20 minutes

e)      Kneed to fine window pane test, this takes a while

f)       And yes the dough is sloppy

g)      Let it rise to double to triple the volume.

h)      Divide in 450gr portions

i)        Round up, roll out, roll up, quarter turn, roll out and roll up

j)        Place on baking tray, I use baking paper

k)      Preheat the oven to 200°C, top and bottom heat no fan

l)        Make incisions  any pattern you like, dust with rye flour

m)    Cover with a light cloth, and rest until double in volume

n)      Pre-steam the oven with a spray bottle and a little container of water in the oven for 2 minuteso)     

o)      Bake the loafs for 20 minutes

p)      Check by tapping the baked bread on the bottom, it needs to sound hollow

q)      Cool on a cooling rack

r)       Very nice with some old cheese, like mature Gouda.

s)       “Eet smakelijk” 

Adapted from the recipe in Bread Baker's Apprentice by Peter Reinhart

I'm finding the sweet dough as he made it too sweet. 6.5 tablespoons of sugar is just too much to me. I reduced it a little in my final dough, but just by 1/2 a tablespoon. The next time I make this it will be with the amount I show here.

6 tablespoons butter, shortening, or margerine (I used butter, but that's a taste thing)
4.5 tablespoons sugar (evaporated cane juice here)
1.5 teaspoons salt (slightly course sea salt)
2 eggs
1 pound flour
2.5 teaspoons active dry yeast
1 cup buttermilk

Cream first 3 ingredients. I proofed the yeast in about 1/4 cup of the buttermilk, lukewarm, then added that with the rest of the milk with the rest of the ingredients. I mixed for about 10-12 minutes by hand until the dough was starting to come together really well and the gluten had started forming, then did 2 stretch and folds at 40 minute intervals, letting the dough have an hour before shaping and proofing. I filled the rolls with 1 tablespoon of cinnamon to 6 tablespoons dark brown sugar and proofed them for about an hour before putting them in a 350 degree oven for about 35 minutes.

This produced the lightest, flakiest cinnamon rolls I've made to date. I really love them. I have a feeling that this may become my go-to sweet dough.

Sorry about the no picture thing. Maybe tomorrow if they're not all gone. :)