A few enriched sourdough bakes
In the spirit of the holidays I've been experimenting a little with enriched sourdough breads. A couple months ago I adapted a TFL formula from txfarmer for sourdough pumpkin hokkaido milk bread. I really love the texture of this style of bread, and have found that if I use the stiff levain quite young (6-8 hours), the resulting tang is barely distinguishable. (If I want more of a tang I'll use the levain when it's around 10-12 hours old.)
I've been wanting to make some babka-style twisty breads, so I used the dough to make an Asian-style pork floss bread (above, based on a popular Chinese bakery item) and a cinnamon raisin loaf.
They both turned out great! I need to work on packing a bit more filling in there, but the flavors worked quite well. (Both were taken for parties / dinners so no crumb shot yet; will update when I get one). My next loaf will likely be a coconut bun loaf, also based on a popular Chinese bakery item.
We had an early "Thanksmas" family dinner a couple weekends ago as quite a few of us are traveling over the holidays. We ended up with a decent amount of leftover turkey, which was just begging to be put into a sourdough crust:
The flavor of the crust was excellent! Will definitely be my crust of choice at least for savory pies at least.
Happy Thanksgiving to all you American TFL'ers!