Sourdough Loaves, Banana bread & Apricot fried pies
The sourdough boulé is the same recipe I baked on my last post, except I made a few little changes replacing some of the bread flour with 120g of whole rye, honey instead of sugar and upped the hydration slightly. I made two large loaves instead of three so I could make better use of my oven today. The flavor was delicious and we enjoy very much both versions of this sourdough. I had 5 very large ripe banana's perfect for doubling the recipe for 'Banana-Nut Bread' from the book 'Williams-Sonoma Bread', this is a great tasting banana bread, today I left out the nuts. The fried apricot hand pies were made a couple of days ago. I make them once a year, guess why! I boil sweetned fresh apricots with a bit of lemon juice into a thick lumpy puree for the center filling or sometimes I use dried apricots for the puree, both are delicious.