February 21, 2019 - 10:16am
Extra Flavor for a SourDough Loaf
Would like to (easily) add some extra flavor to a "standard" (Pain de Campagne or Pain Rustic) all-APF sourdough loaf. Something like seeds, dried fruit, nuts, etc) that I could simply mix into the dough just before first proof. Perhaps a suitable topper or glaze?
What are your favorite flavor adders for this sort of bread?
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My favourite is to not mix stuff in, but to dip it in stuff after I’ve baked it.
Here are some of the very best:
(1) dunk a chunk of bread in a good fruity olive oil then dip it in a bowl of home made dukkah (https://www.bbcgoodfood.com/recipes/dukkah)
(2) dip into warm bagna cauda (https://www.bbc.com/food/recipes/bagnacauda_79923)
MMMmmmmmmmm......!!
The bagna cauda thing: You dip it into warm bagna cauda because there's no such thing as cold bagna cauda. ? (Bagna frèida, anyone? ?)
you aren't making it right.
How's that for a slap-in-the face judgment? I'm sorry, I just couldn't resist.
I like to add up to 10% rye to make it really sour. That's what the Russians do. But over all I agree with gerryp123 about adding flavors at consumption time. One of my favorite is good butter and sweet orange marmalade.
GerryP,
This site has no shortage of bakers who regularly push the boundaries of flavoring breads with creative add-ins. A couple of current contributors who are not shy about loading up their doughs with novel flavor dollops are Danni3ll3 and Elsie_iu. Long time contributors isand66 and dabrownman are happy to source flavor supplements from (to quote the latter) anywhere and everywhere except an auto parts store. Perusing their blogs should give you more delicious ideas than you probably have time to try.
Tasty baking,
Tom
Dried Cranberries and Pecans. I usually add them in with the stretch-and-fold, starting with the 2nd one.