The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ITJB Modified!

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gmagmabaking2's picture
gmagmabaking2

ITJB Modified!

Barb made a challah modifying the recipe in ITJB, starting with her sourdough starter, and then going creative. Here is what she told me.

"... it is a practice session at making the round challah using a modified recipe from ITJB. .....instead of making the sponge, I figured that my levain ( fed the day before 1 Tablespoon starter, 200 grams each of flour and water). Since we had been discussing adding sweet potato, and I had a small yam, I cooked and mashed it, which resulted in 120 grams. My starter was more liquid than the sponge so I added a little more flour. This recipe makes two small braids so I made one braid and four mini loaves. Some with golden raisins hidden within the braid and some with a sprinkle of cinnamon sugar. Next time I'll make three mini loaves since these look more like giant rolls than small loaves of bread. The bit of whole wheat in my starter and the yam seemed to play well together. All told, it was an experiment that turned out well and tasted good too."

And these pictures also prove it LOOKS good. 

Below is the crumb, it shows a little of the "yam" coloring. Looks great to me.

Great baking Barb... an inspiration for the Jewish New Year baking on 9/4... 

Bake On!

Diane, merely typing and posting for Barb. ;^)

 

gmabaking's picture
gmabaking

It was Margarita's expert ensaymada coiling that helped. I take responsibility for the difference in sizes though, and that is even with weighing all four of the pieces!

Barb

isand66's picture
isand66

Love your new recipe!  Sweet potato goes perfectly with Challah and your bread must have tasted as good as it looks.

Regards

Ian

gmabaking's picture
gmabaking

I always enjoy reading about all the interesting things you and dabrownman put into breads. A little whole wheat, yam and raisins is pretty advanced for me....maybe this is the start of new adventures!

dabrownman's picture
dabrownman

when a yam will do!  Lucy is stunned by the beautiful braiding Barbra. 

Happy baking for Rosh Hashana.

 

gmabaking's picture
gmabaking

My assistant is worried about my coloring outside the lines....today I've added wheat bran and flax seed and whole wheat flour to Tartine bread.... ah where will this adventure take me? Should me fun wherever it leads!

dabrownman's picture
dabrownman

my apprentice reminded me that we added bran, flax and whole wheat to our bread for tomorrow's bake.....plus sesame seeds, pumpkin seeds, sunflower seeds, red and white malt, whey, figs, walnut s and who knows what else besides the 4 different flours.   So, where ever you are going,  you are a long way from seeing me there..... I've spiraled down some where very strange in the bread universe :-)

 I still like the yams for the yellow color and bet they didn't disturb the c gods too much along the way.  I think I am am a bad bread influence on the GMA's though.  Folks gave me some grief for the multi-grain  'Vacant Wasteland Challah' that we baked in a tin.  It was about as close to a challah as my apprentice :-) Tasted great though and it was so much more healthy!

Happy baking!

gmagmabaking2's picture
gmagmabaking2

just a great resource and always an inspiration... as well as, a favorite critic and advisor. There is a real desire in some of our hearts to get seedy! I haven't ever combined flours, except www and ww with AP... but I might!

You have the courage of "Oz" my friend.

Diane

gmagmabaking2's picture
gmagmabaking2

Barb sent these pictures... and this comment

DAB and Ian are right with their seeds and grains! Tartine bread with 75 g whole wheat, 75 g spelt, 25 g wheat bran, 25 g flax seed and 800 grams Wheat Montana Unbleached All Purpose. Best bread I've made!

 

  

She says it is the "best bread she has ever made" that is saying something because she has made a lot of dern good bread!!!

Happy Baking,

Diane

 

 

dabrownman's picture
dabrownman

a loaf then yours is worth $10.  Very nice baking Barbra!  Now you are hooked on thinking a little out of the DO with your bread :-)  White bread is nice but it isn't very heathy or as tasty as multi-grain breads with stuff in them!

Just beautiful! 

gmabaking's picture
gmabaking

It was all those gorgeous pictures that did it!

Barbra

Vicious Babushka's picture
Vicious Babushka

Yam and butternut can significantly change the texture and crumb of a dough. Several years ago I tried a butternut challah that was recommended in one of the Israeli magazines, the results were less than satisfactory. It would probably be OK for a variety bread.