Spring Chive Blossom Bread
It is Spring in Minnesota and my chives are in full bloom. Time to make my annual loaf or two of Chive Blossom Bread. I usually just use a simple French bread recipe but this time I am going to use Abel"s 90% Biga formula with a slight twist. Using a biga imparts such excellent fermentation flavor.
Scaled down 70%
Scaled down 50%
Strong Bread Flour
60F for 14-16hrs
Yeast or sourdough
Active, 100% hydration starter
I used straight Gold Medal brand unbleached AP flour per husband's request instead of the stoneground flour. I used a 1.5% salt ratio. To make life with a biga simple, I put the biga ingredients in a Ziploc bag and squished the contents til mixed before letting it sit overnight. My biga was shaggy and looked very much like his original post HERE . Ambient room temp was 67F. Smelled delightful when I opened it up 12 hours later. Using a K5 mixer, the biga and final dough mixed without difficulty. It makes it easier to snip the biga pieces (with a scissors or bench knife) into smaller pieces. Mixing by hand may take longer. It will take a vigorous frissage to prevent tiny dumplings of biga in the final dough.
This year I have an added bonus of garlic chives! I prepared the blossoms by washing in cold water and pulling the purple flower parts off the tough stem they are attached to. I was surprised at how strong the onion effect was. I didn't want to add tears to the dough but I was very teary-eyed! The garlic chives smelled delightful!
Can you see the little chive blossoms incorporated? The internal petals will stay lavender and the outer ones will brown. Very aromatic.
This is a rather wet and sticky dough. I'll post more pics later. I am posting "real time" as I make it.
You can incorporate chive blossoms into any bread dough. I just threw the prepared flowers and chopped leaves into the final few minutes of mixing, making sure they mixed evenly. Easy enough to do by hand, if you wish.