Lavender maple syrup loaves
I was quite inspired by WoodenSpoon's lavender & honey levain with salt crusted crust as featured on the homepage of the site, so I set about making my own version!
I did make some modifications of the recipe, instead of levain I just used IDY and a poolish. I also used 44g of rye, 46g WW, and 40g buckwheat, the remainder being white bread flour. And I used 180ml of buttermilk, upped the honey to 50g, and replaced it with maple syrup. I don't have any fresh lavender, so I used dried, and I use maldon salt flakes for the crust, no cornmeal. I also experimented with a 5% tangzhong. Finally, and most obviously, I didn't bake it in a pan.
Baked at ~250C with 10 minutes of steam, then reduced to 200C for 30 minutes.
Here are the results: