January 29, 2018 - 12:25pm
Persimmon, cranberry sourdough and walnuts by pul 1st try
I found pul's bread and was hooked! but persimmon??? ok, I got no persimmon but my wife got fresh kaki and I dryed them cut into wedges. so I have pieces of wedges in the bread and no cubes! never mind! ;-)
this bread is absolut gorgeous!
the loaf shaped as boule
crust detail
crumb
crumb detail, walnuts, cranberries, persimmon
detail crumb-crust
blisters on the crust
my formula
- bread flour 340 g 68 %
- whole wheat home milled 80 g 16 %
- white spelt 80 g 16 %
- starter @ 100 % 8 g 1.6 %
- water 370 g 74 %
- fresh yeast 5 g 1 %
- seasalt 10 g 2 %
- persimmon homme dryed 50 g 10 %
- cranberries 50 g 10 %
- walnuts broken 50 g 10 %
- sourdoug: 80 g wwf , 8 g starter, 75 % hydration, 16 h 24-25°C
- biga: 80 g spelt, 0.8 g fresh yeast, 62.5 % hydration, 16 h 12-14°C (greetings to Abel!) ;-)
- autolyse: 340 g bf, 59 % hydration, 1 h roomtemp
- final dough: sd + biga + al + leftover ingredients
- bulk: 1 h
- shape: boule
- proof: in the fridge 6 h at 4-5°C
- bake: 1 h 5 m falling from 230°C to 180°C, steam for the first 10 m
absolutely delicious! thx pul!
happy baking
rudi
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Comments
and crumb both look grand. Well done and
Happy baking
YES, it IS very tasty and the crust is HEAVEN!
my first impression when looking at pul's picture was: this recipe is worth to be done!
and so it is!
happy baking retour
rudi
Hi Rudi,
I am glad you enjoyed it. Kaki is the name which I was familiar with in my childhood instead of persimmon. I like the looks of your boule crust and crumb. They look appetizing! Good idea adding the biga to the dough. Got try that! I bet it would change flavors and texture.
peter
my family ist absolutly enthusiastic about it! crust, crumb, colour, taste, everything! :D
for me, biga is one of my most favorit preferments because of the relativ low hydration. I always do autolyse and then I try to have all the preferments, levain, etc., with not so high hydrations to have enough water for a complete autolyse. with a poolish or a liquid levain I have more problems though!
since Abel's "90 %" I have an other point of view to the benefits of 'la biga'! ;-)
happy baking and good luck with your biga!
rudi
How did that crust colored so evenly? The crumb shots looks so tempting!
'colored so evenly?'
sorry, I dont know! :(
this color, this yellowish-golden, glossy shine is new, I never had it bevore!
the gloss is the effect of my special oven. my oven is a kind of prototype of a 'combi steamer' for household use and he is relative old, but with this 'steamer' I can do a very special technic in baking with steam and so I get this glossy crust.
but this colour is new and I think it could come from the kaki - persimmon in the dough.
this 'evenly' may come from baking in convection mode, what I most time do.
'tempting', yes, it IS! VERRY!
best regards!
rudi