The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pine Nut and Sage Sourdough

wassisname's picture
wassisname

Pine Nut and Sage Sourdough

This is my salute to the land of pinyon pines and sage brush, aka home.  I can't resist buying locally gathered pine nuts every autumn, even if it means shelling them myself.  Of course, shelling them myself means my fingers smell like pine pitch for days but that's half the fun - at least I don't have to go out and fight the squirrels for them.

Not only does sage fit the theme, but it seems like a natural accompaniment to the pine nuts.  There's no shortage of wild sage brush in the neighborhood, but I'm not sure I should be eating that, so I use domestic sage from the garden. It gives a distinct savory flavor to the bread that, combined with the nuts, reminds me of bread stuffing.

The sourdough could be any sourdough.  This one happens to be 15% whole wheat, no rye.  It makes a good foundation for experimenting with different add-ins.  The percentage of pine nuts seems high, but they are so dense that the weight is a little misleading.  It isn't as much as it sounds.

This bake reminded me that the seasons have definitely changed.  Summer is well and truly over when my starter goes into slow motion mode.  I picked-up on this about 3 hours into the first rise, did some quick math, and realized that even keeping the dough warm I wasn't going to have time for a full proof.  I considered retarding the final proof but the timing wasn't going to work for that either, so I gritted my teeth and went ahead with the bake.  I must be getting better at judging my dough because this bread behaved exactly as I expected.  Woefully under-proofed but tasty! 

So close!  Another hour or two would have been magic.

It did make for some interesting photo opportunities.

 

I think I'll go get another bag of pine nuts and try this one again!

Marcus

Comments

PiPs's picture
PiPs

Lovely combination.

I was watering my sage plant on the weekend thinking of some ways of using it in some bread. I don't have the option of locally gathered pine nuts apart from a trip to the supermarket :)

All the best, Phil

 

Franko's picture
Franko

What an inspired and natural flavour combination to come up with Marcus, bravo!

As you say "so close" but it's a good looking loaf regardless. Tricky to make the seasonal adjustments to keep the starter happy as I know too well. I hope another bake of this bread isn't too far off.

Cheers,

Franko

wassisname's picture
wassisname

Thank you, Phil and Franko!  I was a bit nervous about the sage, being as pungent as it is, but the richness of the pine nuts provided a nice counterpoint and took just enough of the edge off.  As for the sluggish rise, well, next time I'll make sure to keep my evening free and I'll be all set!

Marcus

ananda's picture
ananda

What a tasty sounding combination Marcus!

BW

Andy

wassisname's picture
wassisname

Thanks Andy. The sage has such a distinct flavor that it may be one of those breads that either you really like... or you really don't. I will certainly be baking it again.
Marcus

ehanner's picture
ehanner

Beautiful breads Marcus. Locally sourced ingredients make baking so much more enjoyable.

Eric

wassisname's picture
wassisname

Thank you Eric, I couldn't agree more.  Now, if only I could convince one of the alfalfa farmers around here to grow wheat instead... hehehe... probably not. =)

Marcus

breadsong's picture
breadsong

Hello Marcus,
What a wonderful use of your local ingredients - pine nuts, and sage from your garden.
I was travelling recently in Arizona and was thinking about pine nuts as we drove though piñon pine forest.
It is so nice to see how you have paired these two ingredients in your beautiful bread.
:^) from breadsong

 

wassisname's picture
wassisname

Thank you breadsong!  I always have such a difficult time deciding what to bake.  Sometimes picking a theme helps.  It doesn't always work out so well, but this time I was pretty happy with it!

Marcus

Christl's picture
Christl

Good thing there is'nt smell-a-vision at the fresh loaf or we would all be at your house.

The bread looks great. The photography is also pretty inspired.

Christl

wassisname's picture
wassisname

Thank you, thank you! The aroma was pretty special, somehow it made me think of Thanksgiving.

Marcus

AnnaInMD's picture
AnnaInMD

Wish pine nuts weren't so expensive. We have oodles of oak trees and acorns, would they work ? grin.....

wassisname's picture
wassisname

Hehehe... talk about angering the squirrels!  This is definitely not a bread I'll be making often, more like a once a year splurge.

Marcus