Pear Buckwheat Bread from ABAP
Hello, Here is an attempt at the Pear Buckwheat Bread from Advanced Bread and Pastry by Mr. Michel Suas.
What a wonderful book!!!!
The shaping instructions for this bread can be found here (thank you Susan!):
This recipe requires dried pears. I tried drying diced pears in the oven and it worked out OK; with thanks to Eric Kastel, who writes about drying apples in his book Artisan Breads at Home (I just did the same thing with the pears):
Preheat oven to 400F or 380F convection; start with twice the weight of dried fruit you require; peel, core and dice (1/2-inch) fruit; spread on baking rack and set on top of parchment lined baking sheet; bake 15 or 20 minutes (may need to move diced fruit around so it dries/browns evenly); turn oven off and let fruit dry for a bit longer (I left the fruit in for another 20 minutes or so to let it dry a bit more). I stored the fruit in the fridge until I was ready to make the bread.
I poured a couple of Tablespoons of pear liqueur over the dried pears and let the fruit absorb the liqueur before mixing the bread, and used toasted hazelnuts instead of walnuts. Here's how it turned out!:
Happy baking everyone! This was a fun project. I don't have a crumb shot yet, but will be cutting into one of these loaves later today & will try to take a picture then. Regards, breadsong