The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Something a bit different

leslieruf's picture
leslieruf

Something a bit different

A couple of weeks ago I made the Tomato & Nigella seed loaf from Emanuel Hadjiandreou"s book "How to bake bread".  I was drooling over the photos and decided then I would make 2 more of these recipe's next bake.  So yesterday I prepped the levain in the morning and then about 2 pm started mixing dough.  I also did 300 slap and folds instead of 200.  It was about 31 deg C outside here, so I had to watch the dough carefully.  I won't detail method as it was fairly standard with 45 minutes between coil folds.  Bulk ferment until about 70% bigger, 20 minute rest after preshape and cold overnight proof.  All loaves were shaped and retarted 4 hours after mixing.

Beetroot bread was first up.  Lead photo

219 g bread flour

119 g water + extra 10 g

95 g grated raw beetroot

6 g olive oil

5 g salt

131 g 100% levain 

Interesting dough that was purple - and I added 10 g extra water as I felt it was a bit stiff.  half an hour after the start of bf, I realised I had forgotten to add the olive oil so added it with a lamination and carried on. The dough was lovely and silky 

Crumb shot - love the spots of red, wonder how purple dough turns into yellow bread!  Beetroot flavour is not obvious but maybe next meal ex freezer will be stronger.  so pretty!!

 

 

Cheese & herb Bread. 

191 g Bread flour 

128 g water

6 g salt

1 g chopped parlsey

106 g cheddar cheese (I used Tasty cheddar)

0.75 g chilli flakes (I chickened out and reduced this, it should have been 1 g)

142 g 100% levain

Lovely silky dough as well.  When I went to score before baking, the dough was very very firm. The smell when baking was amazing.

Crumb - disappointed I can't see the parsley.  maybe next time more and less finely chopped.  Cheese fairly strong in the bread, but because it was grated it has vanished into the crumb.  It is a little salty for my taste, maybe next time a standard cheddar might be better but will see what I think when the loaf has gone.     

 

Lastly I made 1:2:3 with Durum, rye, barley & potato flour

196 g bread flour

30 g barley flour

30 g rye flour

30 g durum flour

15 g potato flour

256 g water

6 g salt

9 g starter built to an 88 g levain (from recipe flour & water)

This was actually pretty wet and I did an extra 50 slap and folds.  Dough didn't rise much before shaping.  It spread a bit and you can see that I was still a bit short on dough strength.  Still it is a nice bread that I have made before (when it turned out better, oh well... still tastes good!).  The lid on DO wasn't shut properly and you can see the crust is a bit dull.

Crumb isn't too bad after all. 

Our summer is very hot with most days 28 - 32 deg C so I was happy things went so well.  The doughs had 14 hours in the fridge before baking.

A rainy day would be sooo nice, our last real rain was just before Christmas and we had 15 mm in January but spread over 3 days so it does not do much.   

Bake happy everyone.

Leslie

 

 

Comments

pul's picture
pul

Nice marble structure Leslie. It is definitely appealing to the eye!

 

leslieruf's picture
leslieruf

very happy with how this turned out.  I didn’t follow his instructions re mixing etc but crumb is fairly similar to the book 😊

Leslie

DesigningWoman's picture
DesigningWoman

the beetroot one is a knock out!  Amazed less at the red spots than the yellow in the rest of the dough. Gotta try that! 

Enjoy them all. I hope hubby's appetite has been whetted too.

Btw, you might find that your parsley disappears less if you use the stems. Chopped leaves have a tendency to melt.

Lovely, lovely bake!

Carole 

 

leslieruf's picture
leslieruf

and the photo is pretty true to reality.  thanks for the tip on parsley - I’ve never used it in bread before so always something more to learn.

bake happy Carole

Leslie

hreik's picture
hreik

How do you manage to do 3 different breads in one day?  I would be stretching beyond my edge to do 2 different kinds. 

Any way, congrats, they look gorgeous and likely taste even better.


hester

leslieruf's picture
leslieruf

i reckon about 950 slap and folds! but i slept well that night, lol..... they are only little loaves, 575 g wet dough.

thanks hester, 

Leslie

 

hreik's picture
hreik

be so much the number of loaves, as many of us here do several loaves of one type at a time.... it's keeping the ingredients separate and making sure the beets do not go into the semolina loaf, etc.  

Anyway, they are just lovely.

hester

leslieruf's picture
leslieruf

that is how I missed the olive oil.  Usually I weigh everything out first and group things together then just make one dough after the other. usually i bring the s&f into line and it is easy.  all fun and a good challenge 😊

Leslie

dabrownman's picture
dabrownman

pick a favorite but I did.  The beat root is too striking on the inside not to ride to the top on looks.  It may not rank with the others in taste but heck, Lucy can't tatse them anyway:-)   Well done and happy baking

David R's picture
David R

... Some varieties of beets do have bright orangey-yellow roots - I wonder if ALL actually contain the yellow, but in most of them it's masked by the stronger red?

leslieruf's picture
leslieruf

so it could well be as you suggest.  flavour isn’t strong but it is a very nice bread to eat.  

happy baking 

Leslie