November 3, 2013 - 7:31am
YW and sourdough levain Longan and goji berries 5 grains bread
taking into DA's advise finally been able to bake a loaf with a moist and soft crumb. Adding the soak water of long an and goji berries give this bread a sweetness tang.
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Never baked with Logan or Gogi berries so can't figure out the taste but he crumb sure went that beautiful mahogany we love so much with the added sweetness they provided to the crust. The bloom and scoring are especially well done. The 5 grain bread is just perfect inside and out - blistered, nicely browned crust and beautiful crumb that points to nice shaping. Soft moist crumb is where it is at. Well done and
Happy baking!
Thank you for your encouraging comments.
In hong kong we use Longan and Goji berries to make sweet tea for some kinda health benefit, have a go if u come across them in chinese groceries store. They are really tasty!!
This is one is batard and my second loaf was overproofed while Im waiting for this one to finish. Maybe doing a fridge retardation would be better.
Do you know if I can use a Light Malt Extact that is used in beer for bagels?
Thank you so much and look forward to your next post!!
in you bread. It really makes the bread brown well and supplies a little extra sweetness too not to mention some extra food for Lab and yeast in long cold ferments and proofs. I use it in bagels, a must there, but also in the bagel boiling water too with a little baking soda - to get the crust just right without having to use lye water. I use barley malt syrup in just about every high % whole grain bread to compensate for the bitterness in the bran - makes a big difference. We use full strength BMS here - haven't seen a light variety.
Evon baked ab bread with Longan berries and I saw them at Lee Lee's Chinese market about 3 weeks ago but didn't pick them up. When I went back specifically to get them a couple of days later - they were all gone. I can get dried goji berries at Sprouts.
Happy baking
Coz I cant find the BMS here in HK, Ive used a similar malt syrup that is made in a chinese way in my 50% wheat tortilla which has taken the bitterness away and makes it really tasty!! Im not sure if it would work in Bagels thou, Im gonna try that out soon.
Evon bakes are very inspiring and lots of creativeness. The one Longan I used is a dried Longan, which should be available at chinese grocery shop.
Great looking loaf. Perfect moist and open crumb.
Regards
Ian
Thanks Ian,
I think is the YW that opens up the crumb. Im still a very hard handed person who nearly pokes all the bubble in preshaping, i guess it can be more open if Im more gentle with my dough!!
Happy Baking!
Ceci
Yes, it takes some practice to get just the right amount of pressure without being too hard on your dough. Yours still looks pretty good and if it tastes good that is really what matters right?
Its pretty hard to gently pull it out into an even shape before I squashed it. Gonna try a wetter dough this weekend see if it would be any better
beautiful, flavorful asian twist !!
thanks for sharing
evon
Berries, recently bought some. They are great for your eyesight and plenty of vitamin E inside. I use them to make smoothies and desserts, I baked them in a cake before but I never thought about having them inside a bread, good idea CeciC, I am sure that you cannot buy this kind of bread in city super! Using Goji indeed gives it a certain Asia flavor, just like the durianbread from evonlim last time. And the crumb of your bread looks equally awesome by the way...
The crust color, and crumb structure looks delightful. Nice job!
-Khalid
Thank you so much guys!
I got this goji berries idea fr my routine longan goji drink! adding Red dates paste into this bread would definitely be on my baking agenda.