The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Salome & Mark's Breads

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Paddyscake's picture
Paddyscake

Salome & Mark's Breads

 


I've been totally taken with Salome's breads ! I made it a point to pick up some buckwheat flour last weekend, but darn it, I forgot to look for buckwheat berries. Of course, being me, I didn't bother to look at the ingredients and make a list. That would have been too simple.


So I made a few changes. I toasted a 1/2 c of sunflower seeds, doubled the dried apples, used apple juice and amber agave nectar. I used a converter to change the ml to oz or g. 125 ml of cider = 4.226 oz or 125 g, so I just went with the g. I don't know how accurate that is. I held back on the juice in the final dough as Salome suggested. I don't believe I'll have as open a crumb as she did because the dough was fairly firm. Maybe I should have added more  to make a slacker dough. It felt good though, tacky with good gluten development.



The crumb was nothing to write home about. I will have to play with this to get the right hydration. Tasty though!



Of course then I had extra dried apples so I added them to my loaves of zucchini spice bread.  The bread is a lot easier to give away than the squash!


Today I made Mark Sinclair's Multigrain bread. It smells great, can't wait to slice it. I added some starter to the Pate Fermentee. I don't know why, I just felt like it. I also added toasted walnuts, pumpkin and sunflower seeds.


 


If you have recipes to bake/freeze/preserve veggies and fruits, let me know. I'm always looking for ways to make use of all are garden's bounty.


Betty

dmsnyder's picture
dmsnyder

David

Paddyscake's picture
Paddyscake

Thank you,


Betty

hansjoakim's picture
hansjoakim

Lovely breads and photos, Betty!


The loaves look really lush there together with all the delicious fruits and vegs :)  Your zucchini bread is the one to the right on the top photo? One of my favourites as well :)

Paddyscake's picture
Paddyscake

Yes, the zucchini is to the right. It's a great one to play around with. Today I added chopped crystallized ginger and coconut cashews.


I need some work with breads that are mostly whole grain. Both loaves suffered from being very dense. To top it off, I chipped a filling on one of the seeds I added to Mark's multigrain! Arggghh!  :  (


Betty


 

Salome's picture
Salome

Hi Betty,


Thank you for the compliments! I'm happy that you liked the flavor of the bread. My dough was "on the tackier" side, at first I was afraid that I added to much water, but with kneading and adding some extra flour it turned out fine. Finetuning was definitely required. ;)


About converting mililitres to gram: one liter (1000 ml) of water is exactly one kilogram. I expect cider to weight as much as water, so your conversion should be right.


Salome

Paddyscake's picture
Paddyscake

I'll be trying again. I love the buckwheat flavor. I also want to try your Tyrolean Walnut Potato bread too.


As for metrics, I should get with the times and learn it!


Betty

Salome's picture
Salome

I'm doing it the other way round - trough my baking and a very close American friend I see myself confronted with strange things like quarts, ounces, pounds, farenheit, gallons... I would claim that metrics are much more logical and therefore easier to learn. ;-)


Salome

Paddyscake's picture
Paddyscake

So I have heard for years and that's why I should learn it!


Betty

CarlSF's picture
CarlSF

Nice scoring on the bread!

jleung's picture
jleung

Very nice looking loaves!


The produce look lovely as well. :)

Paddyscake's picture
Paddyscake

CarlSF and jleung. I appreciate it.


Betty