 Submitted by breadbakingbass... on December 28, 2008 - 6:50am
Hey All,
Just wanted to share with you some more pictures. This is my Raisin, Cranberry, Currant Caraway Seed Bread. For this recipe, I used 70% hydration. The crumb is denser and drier than the Sweet Potato Pugliese Bread I had made yesterday. I think next time, I will try 75%-80% hydration. I'll post a recipe when I figure out the hydration levels... Overall, the flavor is what I had expected. Yummy!
Tim
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What a yummy explosion!
It even looks better than the first!
Thanks! This is my 3rd time
Thanks! This is my 3rd time baking this type of bread. I had done another attempt during thanksgiving that was stellar, with a more open crumb structure. That one, I used a pate' fermentee' pre-ferment... This one, I just made a straight dough... I think I'll go back to using a pre-ferment next time... But this one still tastes good...
Beautiful Breads!
I bet they taste as good as they look!
They do... Especially
They do... Especially toasted with a little bit of butter...