The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Our christmas bread

Abelbreadgallery's picture
Abelbreadgallery

Our christmas bread

This was our Christmas bread. A combination of bread flour, stoneground red winter wheat and some barley flour. Levain and a lot of raisins, granola and some spices.

80% bread flour, 15% stoneground red winter wheat flour, 5% stoneground barley flour. 70% water. 30% levain, 20% raisins, 10% toasted granola, 2% salt and some cardamom powder and fennel seeds.

Greetings from Mexico. Have a nice baking year.

 

DanAyo's picture
DanAyo

I’d be proud to produce something that lovely.

How do the ears form on both sides? I’m assuming you score straight down.

How do you setup your steam?

”inquiring minds want to know”

Dan

Abelbreadgallery's picture
Abelbreadgallery

Just score quite in the center of the loaf. Use a rigid blade so don't tilt that much.

Steam as usual in a professional oven.

Bread1965's picture
Bread1965

Did you soak your raisins? What a great looking bloom.. well done!

 

Abelbreadgallery's picture
Abelbreadgallery

I didn't soak. Just mix the raisins with the spices the day before, so the raisins capture the aromas.

dabrownman's picture
dabrownman

Great baking all the way around.  Well done! 

Merry Christmas and Happy New Year!