Long bulk fermentation and long final proofing using manitoba flour all done in refrigirator. Carefully added blueberries and white chocolate before final proofing in bannetons.
lovely loaves.. crackling crusty crust. what temp did you bake at and is it with steam?
I found that generating steam with bbq lava stones worked best for me. I put a few stones in a cast iron pan at the bottom of the oven. I also use a pizza stone to cook the bread. Temp is between 200 and 250 for about 40-45 min. I open the oven after 20min to release the steam.
thank you for your information, appreciate it very much..
look forward to see your next post.
It haas to taste great with the blue berries and white chocolate.
10x. The combination of berries and chocolate was very good it also took me by surprise. I think toasted the next day tasted even better.
Love the cracks in the crust.
I often dont put enough extras in and then think Darn I could have put twice as much in!!Looks great though!
What percentage blueberries and chocolate did you use?
Did not keep count of that but 1 small bar of chocolate and around 200g of berries. The berries where not evenly dispersed. I yet have to perfect folding the berries in without destroying them. The idea is that they burst in the oven.
Wow. This looks yummy. I read a blog somewhere (?) of an American baker living in france and she did a couple sweet additions loabes- one was adding cocoa powder to a sourdough recipe. I really like the idea of white chocolate with berries though, divine.
Nagyon szép kenyér! Gyönyörű ötlet, elkészítem.
I take they were fresh blueberries and not dried. What about using frozen blueberries for the mixing?
But it almost tripled the bulk fermentation. I followd the tartine bread country sourdough loaf and added 10% blueberries and 10% white Chocolate. This was my result. Tasted great. Final proof was over night in a 50 F fridge then into the oven