The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Date/pecan/whey/durum/spelt/sorghum syrup SD

trailrunner's picture
trailrunner

Date/pecan/whey/durum/spelt/sorghum syrup SD

I was moved to post this after seeing dab's lovely nut apricot bread. This is a riff on isand66's date nut SD that he posted in the past. Here is quick review of how to put it together. I find I simplify more and more and the bread is just as good  . Here goes ! 

528g 100% hydration starter

autolyse for 1 hr:

100g spelt flour

250g durum flour

250g AP flour

422g whey ( or use milk if you have no whey)

after autolyse add all levain from above, 35 g soft butter, 35g sorghum syrup.I added ground cinnamon/cardamom/cloves to taste, zest of one orange, 16g salt. Mix in KA mixer on low with dough hook 2 min . and #2 for 2 min. May need to sprinkle tiny amounts of AP flour...dough should barely clean bowl. Remove from bowl to oiled or lightly floured counter and do 2 s and f's to incorporate  228g chopped dates ( do not soak ) and  100g chopped nuts ( I used pecans) . Rest and repeat 2 more s and f's at 15 min. intervals. Let rest in oiled container for 2 hrs. Retard 24hrs in fridge. Remove next day and shape cold in 3 boules, place in floured banneton and let rise till double..will take a 2-3  hours. Preheat cast iron pots to 500 degrees for 30 min. Place boule in pot, mist lightly with water close pot and place in oven, reduce temp to 460 and bake covered 15 min. Remove lid and bake 15 min to 210 or so degrees. Dough is supple and lovely to work with . Tastes like a wonderful pastry ! If you can wait to cool it will slice nicely...we couldn't wait on the first loaf and ate 1/2 as soon as it came out of the oven :) Makes incredible toast. 

 

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Comments

dabrownman's picture
dabrownman

that just makes your taste buds sing!  We love it.  We love whey in bread, the best reason for making cheese and yogurt, for the extra protein and potato water for the extra starch it provides.  Will have to try then both in the same bread:-)  That is one fine looking bread inside and out.  Well done and

Happy Baking

trailrunner's picture
trailrunner

I never have potato water and my whey days are now over :(. I left my kefir cheese culture soaking WAY too long while I was cycling and it lost its power. So I have to get a new set of grains . I am thinking of getting a culture for villi instead as it is so easy to do and doesn't need anything special in the way of temps like yogurt. Will keep you posted. c

Isand66's picture
Isand66

Looks awesome!  I love the sweetness dates add to bread and you can never go wrong adding nuts per my last walnut cherry rolls.

thanks for sharing and glad I could help you with my previous bread.

trailrunner's picture
trailrunner

I always love your posts. Get lots of ideas from your experiments. I am glad you enjoyed. c

Kiseger's picture
Kiseger

this looks super tasty!  Never thought of using sorghum syrup.... Love TFL for all the ideas people have, thanks Caroline!  Happy biking....baking!!

trailrunner's picture
trailrunner

It is a very good syrup. I bought mine up in VA. Gives a lovely fragrance and color to the dough. Please post back if you try it. c