The Fresh Loaf

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Has ever made a hybrid bread?

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orang3's picture
orang3

Has ever made a hybrid bread?

I would like to make a bread that is half sourdough(actually sour) and sweet Hawaiian roll.  Sorta going for a sweet and sour flavor profile.  I feel that the difference in dough density and cook temperature of the two will be a problem.  I plan to make a two layered pullman loaf using the tartine country loaf for the bottom and this http://www.kingarthurflour.com/recipes/portuguese-sweet-bread-recipe on top and bake it at at 400F unit the internal temp reaches 212.   Any thoughts or suggestions?   

isand66's picture
isand66

I have made sourdoughs with added honey or sugar but never a half and half.

Interesting to hear how it comes out.

Let us know.

cerevisiae's picture
cerevisiae

I'm also really curious about how it'll come out.

I wonder if reading about other combined doughs would be helpful for thinking about the process. The only thing along those lines I can think of is marbled rye, for which there is a recipe in BBA, but those doughs are pretty similar.

You mention baking the dough at 400F. Is that just for the sweet bread?

I wonder how it would come out if you had the Tartine loaf enclosed around the sweet bread, so that the sourdough could get the benefits of high heat while shielding the enriched loaf from said heat.

orang3's picture
orang3

400F is an arbitrary number between the two recipe(500F and 350F).  As far as enclosing the dough, I have considered that, but was worried that the heavier tartine might impede the proofing of the sweet dough.  I shall report back tomorrow when I bake the loaf.

ccsdg's picture
ccsdg

I once made a multicoloured swirl loaf. Aside from the issues of colouring half a batch of dough, the two halves of the swirl were finished proving at different times. I chose to bake when one was adequately proved and the other underproofed, rather than one adequately proved and the other overproofed, but i'm not sure now what i should have done. Maybe retard one of them before rolling them together.

dabrownman's picture
dabrownman

a Challah 350 F and Eric's favorite rye 450 F as a chacon  in one bread came out fine

A Chacon for Eric

We preheated to 450 F but baked at 370 F   I'm thinking if you mixed the two into one one dough instead of keeping them separate then 375  F would be a good place to start

Hope this helps

orang3's picture
orang3

Is Chacon slang or in a different language?  I tried to google it and got nothing.

orang3's picture
orang3

sweet n sour loaf

Here's the final product.crumb

The sourdough portion didn't rise as much as I would have liked.  Might have just be bad time management in terms of proofing.  I didn't feel that the sweet dough was heavy enough to impede the rise of the sourdough.  Taste wise, I would consider this a success.  The tangy and chewy sourdough is nice counterpoint to the soft and buttery sweet roll.  I think next time I will try to swirl the doughs.

The regular sesame tartine        

dabrownman's picture
dabrownman

bur it isn't enriched either  I think a swirl or a braid would be fun too.  It sure sprang well in the oven to get a such a tall loaf   Well Done and

Happy baking