The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two Sweet & Nutty Loaves

Elsie_iu's picture
Elsie_iu

Two Sweet & Nutty Loaves

We have shifted from savory bread to sweet bread this week.

 

 

Sprouted Durum & Einkorn Walnut Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

265

100

35

100

302.5

100

Sprouted Durum Flour

150

50

 

 

 

 

150

49.59

Whole Einkorn Flour

150

50

 

 

 

 

150

49.59

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.5

0.83

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.5

0.83

         

Hydration

 

 

 

 

37.5

100

263.5

87.11

Water

 

 

226

85.28

35

100

263.5

87.11

         

Salt

4

1.33

5

1.89

 

 

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.83

 

 

7.5

2.48

Starter (100% hydration)

 

 

 

 

5

14.29

 

 

Levain

 

 

75

28.30

 

 

 

 

         

Add-ins

45

15.00

45

16.98

 

 

45

14.88

Toasted Walnuts

45

15.00

45

16.98

 

 

45

14.88

         

Total

 

 

623.5

235.28

75

214.29

623.5

206.12

 

 

Sprouted Black Quinoa & Blue Emmer Chocolate Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

303

100

Spelt Flour

120

40

 

 

 

 

120

39.60

Blue Emmer Flour

90

30

 

 

 

 

90

29.70

Sprouted Black Quinoa Flour

90

30

 

 

 

 

90

29.70

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

3

0.99

Whole Rye Flour (Starter)

 

 

 

 

 

 

3

0.99

         

Hydration

 

 

 

 

33

100

258

85.15

Water

 

 

225

83.33

30

100

258

85.15

         

Salt

4

1.33

5

1.85

 

 

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.78

 

 

7.5

2.48

Starter (100% hydration)

 

 

 

 

6

20.00

 

 

Levain

 

 

66

24.44

 

 

 

 

         

Add-ins

36

12.00

36

13.33

 

 

36

11.88

Cacao Barry Chocolate 70%, Diced

36

12.00

36

13.33

 

 

36

11.88

         

Total

 

 

609.5

225.74

66

220.00

609.5

201.16

 

(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)

 

Sift out the bran from dough flour, reserve 35/30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 


Combine all leaven ingredients and let sit until ready, about 6.5/4.5 hours (24.5/25.5°C). Roughly combine all dough ingredients except for the chocolate. Ferment for a total of 3/3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Freeze it for 1 hour before retarding in the fridge for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

 

Personally, I prefer the walnut bread. It’s sweeter and moister when compared with the chocolate one. That said, switching things up a bit is seldom a bad idea, especially when chocolate is involved :)

 

_____

 

Taleggio tuna stuffed caramelle in rutabaga sauce

 

 

Oyakodon

 

Lamb Kebab with cheese stuffed naan

 

Porcini risotto with crisped pancetta

 

Caramelized onion & shiitake mushroom SD pizza

 

Pan-seared chestnut-fed pork chop with garlicky mashed chopin potatoes and roasted cauliflowers

 

 

Oyster rice in seafood broth

 

Lean but mega juicy lamb meatballs, cooked in a paniyaram pan for a killer crust

 

Comments

Hotbake's picture
Hotbake

Oh all those delicious lamb dishes. I love lamb!

And my logic...if chocolate is good, walnut is better then BOTH would be the best 😋

Elsie_iu's picture
Elsie_iu

Unfortunately I'm the only one who appreciates its characteristic flavour. For this reason, I can't cook it as often as I'd like... It's not all bad though, at least I don't have to feel guilty for not wanting to share :) 

I like you logic. Why pick between chocolate and nuts when you can have both? That's what brownies is all about after all! No dried fruits with chocolate for me but nuts are always welcome.

Danni3ll3's picture
Danni3ll3

I am back at tracking my calorie intake and you go and post these dishes! Cruel! Just cruel! 😉

Elsie_iu's picture
Elsie_iu

What's wrong with having tasty food when dieting? Many believe that delicious food is always calorific and healthy food means boring meals. Yet I think we have a very different mindset since SD bread tastes great without the need of added fat or sugar! When there're scrumptious dishes worth looking forward to, I'm far less likely to reach for naughty snacks. I mean, that bag of chips doesn't look appealing anymore next to SD pizza or lamb tacos, no? :)

Good thing proper meals are often satisfying, or else I might totally overeat "good" food... Good luck keeping your calorie intake in check!

Benito's picture
Benito

I just gained several pounds imagining how good all your food tastes Elsie, yummy.

Benny

Elsie_iu's picture
Elsie_iu

Otherwise I could have gained 10 pounds overnight. It makes me shudder just thinking about it... 

Go make some palatable dishes, Benny! Pleasure eating doesn't make one fat. Well, that's what I'm told at least :)