The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

4S Bread & Sourdough Blueberry Scone - courtesy of Wild Yeast's recipes

txfarmer's picture
txfarmer

4S Bread & Sourdough Blueberry Scone - courtesy of Wild Yeast's recipes

Sending this to Yeastspotting.

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4S stands for Semolina Spelt Sourdough with Sesame, courtesy of Wild Yeast's wonderful formula here. I stuck pretty close to the original, but eliminaed commercial yeast and increased hydration ever so slightly. The batard turned out well.

The S shape was... vague :P

I used white sesame instead of black ones, wonderfully fragrant just the same.

Even the S shape, without any scoring, had pretty open crumb.

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These blueberry scones are from Wild Yeast also, see link here. A very delicious, yet easy way to use up leftover starters.

 

Comments

susanfnp's picture
susanfnp

Beautiful!

isand66's picture
isand66

Very nice bake as always!

Those scones look better than anything I've seen before.  I could use one right about now...

Regards,
ian

dabrownman's picture
dabrownman

look perfectly done and the bread is gorgeous too!  What a nice crust and crumb.   Very nice baking txfarmer.  I'm not a big scone fan since they tend to be a bit dry but I will make a an exception this time  :-)

 

Andreea C's picture
Andreea C

What a beautiful bread! I am definitely gonna try this in the near future. Yesterday I baked my first sourdough semolina bread, from Hamelman's book (P. 171) and I am charmed by the texture. This formula also had sesame inside and I loved the combination, but I can imagine how the spelt can add depth of flavour to such a bread.

All the best,

Andreea