The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hazelnut Raisin Currant Loaf - and a big Thank You to Eric!

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txfarmer's picture
txfarmer

Hazelnut Raisin Currant Loaf - and a big Thank You to Eric!

This is my first bread made from the "Bourke Street Bakery" book. The book introduces a basic white flour white starter dough, then add various ingredients to it. In this case, it's toasted hazelnuts (yum! I am on a hazelnut kick lately, can't get enough of it), a mixture of currants and raisins (I like that combo, it's better than just currants or raisins alone), and a bit of rye starter to add some tang. In the basic dough, the white starter ratio is fairly high, which is probably why the bulk rise was only 2 hours. The dough was then shaped and put in the fridge to proof overnight. The 2nd day, I took the dough out to room temp for 2 hours then baked with steam.



Fine, you caught me, I increased the amount of hazelnuts and dried fruits again. Fragrant, sweet with some sourness, addictive.



There are a few other flavor combos in the book just jumped out to me, such as Mr. Potatoe bread, spiced fruit loaf, etc. Other than breads, there are also a lot of delicious looking tarts/pies/cakes formulas in the book, can't wait to try them. Oh yeah, the book has metric measures, and pictures of each formula, both are what I look for in a good baking book.



I don't know whether any of you have noticed some changes in my pictures. A few weeks ago, Eric kindly reached out and offered to help me to learn digital photography. I have never been happy with my pictures, when he offered, I jumped on the chance. Lessons from such a knowledgable teacher, yeah! Since then we have gone through lessons and exercises on various aspects of digital photography. I discovered so many new functions on my digital camera (just a cheap point and shoot one) that it's like I have a whole new camera for free. During this whole time, I troubled Eric with endless questions and never ending stream of less than ideal practice shots, he has been very patient and direct, encouraging but never hesitates to point out what I did wrong and what to do to improve - exactly what I needed. My pictures are still a working progress, but Eric and several other TFLers have noticed some improvement, so I just want to take the opportunity to acknowlege my appreciation for Eric's help. The following are some shots of German style lye pretzels I baked last week, I am not happy with the pretzels yet, but the pictures are the best one I have ever taken!




Comments

SylviaH's picture
SylviaH

and the pretzels have a very nice crumb...the Wow photos!  Looks like you got a new camera and all it took was adjustments....just amazing!  Eric, is a great teacher!  We are so lucky to have such a talent on TFL. 


Sylvia 

txfarmer's picture
txfarmer

And I still intend to get advices and lessons from him, he can't get rid of me just yet! :P

wassisname's picture
wassisname

Wow, I can't stop looking at that bread.  Great photos!  The crumb-shot is killing me.  I swear I can taste it from here.

txfarmer's picture
txfarmer

It's tasty! And straightfoward to make too boot.

ehanner's picture
ehanner


Fine, you caught me, I increased the amount of hazelnuts and dried fruits again. Fragrant, sweet with some sourness, addictive.



That's like calling a race car a ride to work!


Well done txfarmer. Someone who is as good a baker as you are deserves to be a good photographer. We all benefit from your passion. Nice work!


Eric

txfarmer's picture
txfarmer

Yeah, the bread is just a vehicle for all that nuts and dried fruits.


Can't tell you enough how much you've helped me, it's like a whole new world. There's a Chinese saying: teacher for a day, teacher for life, see, now you can't get rid of me and my questions! :P

arlo's picture
arlo

Those loaves look great! And the Bourke Street book is a wonderful addition to anyones collection, and I am glad to see another fellow loafer baking some tasty goods from it. Especially you. You are certainly doing the recipes justice.

txfarmer's picture
txfarmer

I saw your great looking breads from that book, got inspired, and finally baked from it. Now I wonder why I had waited for so long. Oh, probably because I have too many baking books. :P

Mini Oven's picture
Mini Oven

And that makes them VERY tasty looking!  I love hazel nuts too!


Mini

txfarmer's picture
txfarmer

Yes, color is good for breads huh? Considering how much I love nutella, I don't know why I didn't eat much hazelnuts before. Just like learning photography, it's never too late to start!

wally's picture
wally

That bread is making me wish it was breakfast time  Ah, toasted with butter!


And kudos to Eric for helping you to share it's beauty with us.


Larry

txfarmer's picture
txfarmer

You are right, it's heavenly toasted, crunchy, fragrant, and sweet....

LindyD's picture
LindyD

I've always enjoyed your photos (and your breads), Txfarmer - but I do notice an increased depth of color in these.  Was it something with your camera or were you able to increase the color clarity with software, so that it accurately reflects what you had baked?


Whatever, I love the pretzel photos and your ability to so clearly capture those salt crystals!

txfarmer's picture
txfarmer

He taught me how to use various functions on my camera, how to use lighting and shadow correctly,etc. Basically photography 101. We have not gotten into photo processing software yet. What you see is what my camera took.

LindyD's picture
LindyD

Given your great photographic results, you certainly don't need any software!

audra36274's picture
audra36274

great job! Your photo's are SO much better! Very professional baking indeed

saltandserenity's picture
saltandserenity

I definately noticed the lighting has oimproved on your photos.  Isn't it exciting when the photos come out as good as the bread?  Great job.  Glad you are having fun with learning.  Tell Eric he should post a primer for all of us!!

LeeYong's picture
LeeYong

Love the color of that loaf! Hmmmmm nuts and dried fruits are my fav! I need to get a hold of that book - I hear so much about the recipes in it. Happy baking!