April 4, 2015 - 7:52am
Dried Longan Sourdough
very happy with the oven spring
formula:-
70% bread flour
30% freshly milled wholewheat flour
1.8% salt
30% starter (over 3 builds)
60% hydration
dried longan rehydrated with hot water, liquid from rehydration then used to make up 60% hydration as per above
mix everything save for the salt until a shaggy mess
autolyse 30 mins
add salt, knead for 5 mins rest 5 mins knead another 5 mins
bulk ferment 2.5 hours with 3 folds at 45 mins interval. I added the rehydrated longans at my last fold
pre shape and bench 10 mins
shape and place in banneton
proofed for 1 hour (temp 29C)
baked at 220C for 13 mins with steam and 200C without steam for 30 mins
cant wait to taste!
And some sourdough chorizo pizzas
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Comments
If I remember correctly, this is the 2nd Longan berry bread I have seen on TFL - the other one I think was made by Evon Lim in Malaysia? I saw some fresh ones once at Lee Lee's Chinese Market and still kick myself for not getting them - so i still don't know what a Longan berry tastes like:-(
Yours looks exceptional on the outside. Well done and Happy Baking
Just did a search and it seems that quite a few Fresh Lofains have made a Longan berry bread - Shiao -Ping, Syd, CeciC......Now I]Lucy really has to fine some :-)
Im not sure if you have tasted rambutan (the red hairy fruit) which has kind of similar nuances. I sure hope Lucy finds it!
here's the crumb shot. Tight crumb because of lower hydration but oven spring was really good. But the taste was more bland compared to breads which have bern retarded. Maybe next time i'll try final proofing in the fridge for about 3-5 hours For the flavours to develop more. Otherwise good as a sandwich bread. Cheers