April 23, 2020 - 1:55pm
Moroccan salted lemon in sourdough
I make Moroccan salted lemons so I have a jar of them. I also make lots of sourdough bread. I found a reference to someone who made a rosemary and salted lemon sourdough but no recipe or amounts.
Have any of you done this and, if so, what amount of lemon rind per loaf? Do you mince it before putting it in? I'm guessing this could be a lovely combination and I would like to try it.
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I don't think you need much, maybe 2 tbsp per pound...depends how much you want the aromas to shine. Just make sure to adjust the salt percentage.
I would definitely at least chop it if you want a well distributed, nice texture. If you want a more even dispersion, puree it with the water.
Thanks.
That sounds great, much like olive and rosemary bread. And olives are really salty, so the amount a loaf can carry might be the same amount of preserved lemons that a loaf can carry.
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Agree with other posters, careful with the salt, cause preserved lemons are soooo salty.
I'd mince em up and maybe laminate them in at the beginning of bulk (but after some gluten development).
Thanks.
I make lemon confit, or as some call them Moroccan lemons. They are delicious.
If I were adding them to bread, I would rinse well to remove the brine, and use salt in the bread recipe as per usual, about 2% by flour weight. Rinsing the brine off the lemons will avoid over salting the dough. I would dice, or mince the lemons.
Rinsing the brine off does not reduce the wonderful lemon flavor. The flavor is contained in the essential oils in the rind, and is not extracted by the salt.
Using lemons as you would olives is a good comparison. Let us know how it works, it sounds great.
I added some brined lemons and rosemary to today’s 5 minute loaf. I wasn’t in a measuring mood, but I took pictures of the dough and mixins:
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Doesn’t look like anything but it’s fragrant. I would increase the rosemary but not the lemon, which is more noticeable and also makes little damp spots:
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Might be good with black pepper in it, too.
Looks great clew! What is your base recipe and method?
It’s the no-knead overnight refrigerated plan, this particular loaf about half coarsely ground soft wheat, a quarter finely ground hard wheat, and the rest some strong white flour. On a iron pizza stone under a rinsed steel mixing bowl that I don’t even preheat. Busy-week bread, so it’s nice to have an option to fancy it up a bit.
Thanks.