The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A few enriched sourdough bakes

rushyama's picture
rushyama

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!

 

 

 

 

Comments

dabrownman's picture
dabrownman

Nothing in the world is better than pie except pie with ice cream and whipped cream:-) I also like to sub cream for the milk in milk bread:-)

Can't help but love all of these tasty treats.  Well done and happy baking

rushyama's picture
rushyama

You certainly know how to do it right, dabrownman! Thanks! :)

Floydm's picture
Floydm

Gorgeous!

rushyama's picture
rushyama

Thank you very much, Floydm!

Bread1965's picture
Bread1965

The bakes look amazing! I've never heard of, or thought of, a sourdough crust.. can you tell me how you made it? Sounds great! Thanks!

rushyama's picture
rushyama

Thank you! I've been hesitant to try a SD crust because I was worried it'd be too tangy for pie, but in this case it worked out quite well. I used this recipe, subbing in buttermilk for the vinegar, omitting the sugar, and adding a few grinds of black pepper and some fresh thyme. I didn't need any extra water. I think it would be delicious with a fruit pie too, but would definitely add the sugar back in for that!

Bread1965's picture
Bread1965

Thanks so much.. I have some apples that we're not getting through.. I think I'll try the crust on sunday! :)

 

PalwithnoovenP's picture
PalwithnoovenP

You made me really happy with that pork floss bread! Pork floss has a really special place in my heart, it is the very first loaf that I posted in this blog. What did you put inside this bread aside from the pork floss? I love it with a sweet filling and spicy pork floss!

Interesting SD crust too! We would love it if you could share to us how you made it.  Thanks! :)

rushyama's picture
rushyama

Thanks Pal! It was just filled with a little kewpie mayo, scallions, sesame seeds, and pork floss. A sweet filling sounds very interesting -- what do you use?

See the above comment for a link to the crust recipe. :)

PalwithnoovenP's picture
PalwithnoovenP

Last time, I use a sweetened whipped cream with a few drops of lime juice. I heard a mixture of mayonnaise and condensed milk tastes great with pork floss especially a spicy one!

Ru007's picture
Ru007

Everything looks delicious! 

Well done :)

mungie's picture
mungie

How you incorporated the add-ins and shaped the bread? Thank you!