The Fresh Loaf

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Roasted Cashew and Date 1-2-3 Bread

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smasty's picture
smasty

Roasted Cashew and Date 1-2-3 Bread

I've been in total love with 1-2-3 bread since discovering it on this site.  What could be easier than using discarded starter in a 1-2-3 ratio with water and flour.  (Weigh starter, x 2= water, x3= flour).  I always get fantastic results, great flavor, and no pre-planning.  Here's the original post


1-2-3 Bread


It has made me a little lazy though w/ my bread baking.  So, I've started experimenting with inclusions.  Since I've had a ton of raw cashews in the fridge forever, I figured I'd roast them, and add some cut up dates to today's bake.  This might be the best bake I've done since starting 18 months ago.  I mixed up the dough without inclusions and added the nuts and dates in during the first stretch and fold.  I learned this technique from Shaio Ping with her chocolate sourdough.  It really works well for adding in delicate inclusions.  You basically spread a layer of nuts/dates on the counter, then stretch the dough over the top and press it down into the nuts, then add more nuts/dates on top and fold it all in.  With a couple subsequent SF's it incorporates the stuff really well without breaking up the nuts/fruit too much.


Roasted Cashews




Comments

LindyD's picture
LindyD

And nice bread.  I imagine it would make nice toast as well.

smasty's picture
smasty

Thanks Lindy!  yes, I'll be toasting some this morning!

wally's picture
wally

Tell us about the flavor you get with the toasted cashews!


Larry

smasty's picture
smasty

Larry....yeah, I should have mentioned the flavor...I used a lot of cashews, so there's some in every bite.  The flavor is amazing! 

kmrice's picture
kmrice

What is the approximate hydration of your starter for 1-2-3 bread?


Karl

smasty's picture
smasty

Hi Karl...I maintain my starter at 100%...I find that makes it super simple to convert up or down depending on what a recipe calls for.  I've found the 1-2-3 bread to be super forgiving...it pretty much doesn't matter.  The dough is a little on the slack side, so just adjusting for feel in the first mixing is all that matters, and the S/Fs can really tighten things up.  imho

kmrice's picture
kmrice

Thanks - I'll give it a try.


Karl